A hearty twist on turmeric soup, this is my Chicken Noodle Soup with Turmeric is satisfying comfort food – filling enough for dinner!
Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins
- 1 tbsp olive oil
- 2 skinless chicken breasts ,chopped into bite size chunks
- 1 onion ,peeled and chopped
- 2 chilli peppers (1 chilli finely chopped, 1 chilli thinly sliced (I use fresno chillies))
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tbsp ground turmeric
- 2 tbsp smooth peanut butter
- 10 chestnut mushrooms, sliced (or your favourite mushroom)
- 500 ml chicken stock (use bouillon for gluten free)
- 240 ml full-fat coconut milk
- 150 g dried medium egg noodles ,(you can replace with gluten free rice noodles if needed)
- 1 lime juiced
- pinch salt and pepper
- 1 small bunch spring onions (scallions) ,chopped into 1-inch chunks
- 2 tbsp cornflour (optional, this is to thicken the soup if needed)
- 1 tsp chilli flakes
- Heat the oil in a large sauce pan on a medium-high heat and add the chopped chicken. Cook for 5 minutes, turning regularly until sealed all over.
- Add the onion and finely chopped chillies and continue to cook, stirring regularly for 5-6 minutes, until the onion softens.
- Add in the ground coriander, cumin, turmeric and peanut butter and stir to coat the chicken.
- Stir in the mushrooms, chicken stock and coconut milk. Bring to the boil, then simmer for 20 minutes.
- Whilst the soup is simmering, cook the noodles as per the pack instructions (usually this means cook in boiling water for 4 minutes). Drain the noodles and run under cold water to stop the cooking process. Drain again when the noodles are cold.
- When the soup has simmered for 20 minutes, add in half the lime juice and a pinch of salt and pepper. Taste, then add more lime juice and seasoning if needed.
- Add in the spring onions and allow to cook for a further minutes or two to soften slightly, then stir in the cooked noodles and heat for 1-2 minutes to heat them through.
- If you would like the soup to be a little thicker, you can mix the 2tbsp of cornflour with 6 tbsp of cold water, and add a splash at a time to the soup, whilst stirring to thicken.
- Turn off the heat and divide the soup between four bowls. I find it easier to use tongs to place the noodles into the bowls first, then ladle the rest of the soup on top.
- Sprinkle with the sliced chillies and chilli flakes before serving.