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Thai Coconut Chicken Soup with Kale and Buckwheat Noodles

Thai Coconut Chicken Soup with Kale and Buckwheat Noodles


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.

Thai Coconut Chicken Soup with Kale and Buckwheat Noodles Recipe

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.
How to prepare Thai Coconut Chicken Soup with Kale and Buckwheat Noodles

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)
  1. Start by cooking the buckwheat noodles in a large pot filled. Drain the noodles and set aside.
  2. 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.
  3. 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.
  4. 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.