Chicken and Malaysian Ginger Curry Soup (Great for Colds)

May 27, 2023May 27, 20230 1
Chicken and Malaysian Ginger Curry Soup (Great for Colds)
in Soup

Prep

15 min

Cook

25 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 1/2 cups water
2 cups chicken stock ( or use 2 cups water and 2 teaspoons of chicken stock base like `` better than Bouillon '' )
2 boneless skinless chicken thighs or 1 boneless skinless chicken breast
2 teaspoons vegetable oil
1/2 teaspoon creole seasoning
1/2 teaspoon red chili pepper flakes
4 baby carrots or 1 small carrot
2 green onions , finely chopped
1/4 cup red bell pepper , finely sliced
1/2 stalk celery , sliced
1 cup fresh Baby Spinach
1/2 cup zucchini , sliced
1 large garlic clove , finely chopped
1/4 cup gingerroot ( finely grated with juice )
1 teaspoon dried lemon grass ( pulse in spice grinder or use mortar and pestle to grind into fine powder )
2 teaspoons curry ( Malaysian Ginger Curry or you can use Thai green or red curry paste )
1 5/8 ounces Thai rice noodles

Nutrision Information

Servings Per Recipe
2
Calories
353
Sugar
3g
Fat
12g
This Chicken and Malaysian Ginger Curry Soup is the perfect dish to enjoy when you're feeling under the weather. The flavorful broth is full of spices and vegetables that help to support your immune system and speed up the recovery process. The combination of chicken, ginger, and Thai rice noodles in this soup make it a filling and satisfying meal that can be enjoyed at any time of the day. This recipe can be easily customized to suit your taste preferences, whether you prefer a spicier soup or a milder version. Give this recipe a try the next time you're looking for a comforting and healthy meal.

Instructions

1.In a large pot, heat the vegetable oil over medium-high heat.
2.Add the chicken and cook until browned on all sides. Remove and set aside.
3.Add the garlic, ginger juice, and dried lemon grass to the pot and cook until fragrant.
4.Add the red chili pepper flakes, curry paste, and creole seasoning and stir to combine.
5.Add the water, chicken stock, carrots, green onions, red bell pepper, celery, and zucchini and stir everything to combine.
6.Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
7.Add the spinach and Thai rice noodles and simmer for an additional 5 minutes or until the noodles are cooked through.
8.Serve hot and enjoy!

PROS

The Malaysian Ginger Curry in this soup is excellent for colds and sinus infections.

The soup has a great flavor and can be customized to suit your taste preferences.

It is quick and easy to make and is a great way to use up leftover chicken.

CONS

The spice level in this soup is adjustable, but it may be too spicy for some.

The soup doesn’t keep well and should be eaten within a day or two of making it.

HEALTH & BENEFITS

This soup is a great source of vitamins and nutrients, especially when made with homemade chicken stock.
The ginger in this recipe is excellent for aiding digestion and fighting inflammation.
The Thai rice noodles provide a gluten-free alternative to traditional pasta.
The spinach in this soup provides a good source of iron and other essential vitamins.

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