We all have grown up hearing that chicken soup is good for us during the cold and flu season. Thai cuisine is considered one of the healthiest, so maybe this spicy chicken noodle soup has even more benefits than our American version. Studies have shown that Thai ingredients have the following health powers:
- Boost the immune system
- Protect from bacterial infections
- Assist with digestion
- Fight inflammation
- Improve blood circulation
- Even cure hiccups
Enjoy one of my favorite comfort soups, not just for the health advantages, but because it is spicy and delicious. Be warned, it IS very spicy which helps to warm us up on these cold January days.
I like making my own chicken broth for my soups. I use this method for the base of several favorites. I place 2 chicken breast halves in a soup pot with a few carrots and celery stalks. I cover them with water and season with salt and pepper.
Cover and let this simmer for a couple of ours. Use the chicken for soups, salads or casseroles. The broth can be strained and used right away or frozen for later.
- 2 Tbsp. minced fresh ginger
- 3 garlic cloves, minced
- 2 Tbsp. red curry paste
- 2 Tbsp. coconut oil
- 3 cups chicken broth
- 2 cups unsweetened coconut milk
- Salt and pepper
- 2 Tbsp. Sriracha sauce
- 1 cup chopped cooked chicken
- 4 oz. rice noodles
- Fresh cilantro
- Red bell pepper, diced
- Sliced green onions
- Combine the ginger, garlic, red curry paste, and coconut oil and blend well. Heat this mixture in a large pot, stirring for 1 minute. Stir in the broth, and coconut milk. Bring to a boil. Season with salt and pepper. Stir in the S sauce, cooked chicken and noodles. Reduce heat and simmer briefly for noodles to cook.
- Garnish each serving with fresh cilantro, diced red bell pepper and sliced green onions.
Tell Me: What’s your favorite soup to enjoy at this time of the year?