Spicy Coconut Chicken Noodle Soup with Fresh Herbs

Yesterday was the first day of spring. So. I made soup. Naturally.

I am beyond thrilled that we are officially out of the winter season, BUT it is still quite chilly around these parts. Which makes soup still totally appropriate.

This particular soup is nice and light, anyway. Perfectly acceptable for the first chilly days of spring. It’s my take on classic chicken noodle. I love the classic but wanted to spice things up a bit. Literally.

This version has all the good stuff in the classic version (chicken, noodles, veggies, and broth), but it also has the fun addition of coconut milk, spices, and hot sauce. The end result is delicious and just as comforting as the original.

If you are a superwoman (or man) in the kitchen, feel free to make your own chicken stock. It’s something I’ve actually never done but would love to try. Usually, I’m in a rush to get the pot of goodness going, so I don’t have the time (or patience) to make the stock from scratch. I’m a bit ashamed I’ve never tried it though. I’m adding it to my list of weekend projects to tackle…someday. A good quality boxed version from the store works just fine here (and in all the soups I share on this blog). If you’re usually tight on time like me, then stick with what’s easy.

A nice sprinkling of fresh herbs takes this bowl of soup over the top. You can use any combination you like. I love the brightness of cilantro, the pepperiness of basil, and the subtle onion flavor of chives. So that’s the combo I used. Adjust as needed for your tastes (or what you have on hand). Whatever you do, don’t skip the fresh herbs entirely. They add a nice fresh “pop” to the dish.

Spring or not, it’s going to take me awhile to get off the soup train. I think I might be a passenger for life.

 

Spicy Coconut Chicken Noodle Soup with Fresh Herbs         (makes 4-6 servings)

1 tablespoon coconut oil (or olive oil)

1 large onion, finely diced

2 carrots, sliced

3 celery stalks, sliced

1 red bell pepper, diced

3 garlic cloves, finely minced

1 teaspoon cumin

1 teaspoon turmeric

4 cups low-sodium chicken broth

1 can light coconut milk

1 lb chicken breasts/tenders, cut into 1-inch cubes

8 oz egg noodles

1 tablespoon Sriracha hot sauce (or to taste)

Salt and pepper

¼ cup chives, chopped

⅓ cup cilantro, chopped

¼ cup basil, thinly sliced

 

1. In a large, heavy-bottomed pot, heat the coconut oil and add the onion, carrots, celery, bell pepper, and garlic. Cook for 8 minutes, until soft and fragrant.

2. Add the cumin and turmeric and stir to combine. Stir in the chicken broth and coconut milk and bring to a simmer. Once simmering, add in the chicken and the hot sauce. Simmer for 10 minutes.

3. Add the egg noodles to the pot and cook for another 5 minutes. Check for seasonings. Just before serving, stir in the fresh herbs. Ladle into bowls and serve crusty bread or crackers on the side.