I made this very quick Thai inspired coconut chicken soup tonight using the kale in my garden that is growing in abundance. The best part is Aidan and Ava loved it. I thought I would share it with you because it really is a fast recipe and full of nutrients. Aidan and I have been fighting off a cold for the last week so I added a ton of garlic and ginger and extra hot chili peppers in mine.
School is in full swing and I have another exam coming up so I am studying every minute I get. I made this soup while making tapioca pudding for the kids dessert (Aidan’s favorite) and a treat for their lunches tomorrow.
I add massive amounts of cilantro to mine because I love cilantro but if you don’t like it you can leave it out and add some fresh basil or parsley.
The kids get buckwheat noodles in their bowls before I ladle in the broth. They are gluten free and my kids devour them.
Thai Coconut Chicken Soup with kale and buckwheat noodles
- 1/2 pkg buckwheat noodles – cooked according to pkg (3 – 4 minutes)
- 1 chicken breast, previously cooked and diced
- 1 tbsp coconut oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp or more Thai green curry paste
- 1 can coconut milk
- 1/2 carton organic chicken stock
- 1/2 red pepper, 1/2 yellow pepper, thinly sliced
- 3 green onions, sliced
- 1 bunch kale, thinly chopped (finely chopped for kids)
- 1 red chili pepper (optional)
- fresh cilantro
- 2 tbsp Asian fish sauce (optional)
- juice and zest of one organic lime
- sea salt to taste (depends on stock)
- Start by cooking the buckwheat noodles in a large pot filled. Drain the noodles and set aside.
- Using the same pot, add the coconut oil, garlic and ginger and cooking over medium heat for a few minutes. Add in the green curry paste and let cook for another minute or two.
- Pour in the coconut milk and chicken stock and bring up to a simmer. Add in the chicken, kale and peppers and cook just until the chicken is warmed through. I leave the peppers a little crispy because they have better flavor.
- Remove from heat and add the lime juice, chili, fish sauce, sea salt and cilantro. Ladle into bowls filled with noodles or leave the noodles out.