Thai Coconut Chicken Noodle Soup
Thai Coconut Chicken Noodle Soup

Classic chicken noodle soup is infused with Thai flavours for a comforting and tasty soup.

Ingredients

  • 4 Tetley Care Lemon Ginger Tea bags
  • 1 tbsp (15 mL) coconut oil
  • 1 onion, chopped
  • 2 stalks celery, chopped 
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 3 tbsp (45 mL) Thai green curry paste
  • 6  cups (1.5 L) sodium-reduced chicken broth
  • 1 cup (250 mL) coconut milk
  • 1 tbsp (15 mL) fish sauce
  • 2 tsp (10 mL) brown sugar
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 cup (250 mL) egg noodles
  • 1 1/2 cups (375 mL) shredded cooked chicken
  • 1 tbsp (15 mL) rice wine vinegar
  • 2 tbsp (30 mL) chopped fresh cilantro

 

  • Preparation time: 10 minutes 
  • Cook time: 25 minutes 
  • Total time: 35 minutes 
  • Serves: 4 to 6

Directions

  • Melt coconut oil in large saucepan set over medium heat; cook onion, celery, carrots and garlic for about 3 minutes or until onion starts to soften.
  • Stir in curry paste and cook for about 3 minutes or until fragrant and vegetables are coated.
  • Stir in broth, coconut milk, fish sauce, brown sugar, salt and pepper; bring to boil.  
  • Reduce heat to medium-low; add tea bags and simmer for 10 minutes. Remove tea bags. 
  • Stir in noodles and cook for 5 minutes.
  • Stir in chicken and rice wine vinegar; simmer for about 2 minutes or until noodles are tender and chicken is heated through.
  • Spoon into bowls and garnish with cilantro.

Tip: For gluten-free soup, add broken pieces of rice noodles. 

Got Something to Say

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
Winter Hacks- Recipes
Winter Flavour Hacks... with Tetley tea!

Warm your soul this winter with Tetley