A hot bowl of warming noodle soup is the best thing on a cold fall day. I grew up having noodle soup at least once a week, regardless of weather, so slurping long strands of noodles coated in a hot flavorful broth is the most comforting thing for me.
In celebration of Soup Season, I’ve collaborated with Pacific Foods to make a Coconut Curry noodle soup with chicken and bok choy that reminds me of one I had in Thailand, long ago. It was the first time I tried a curry noodle soup and was blown away! For my take on it, I infused their new Organic Zesty Ginger & Turmeric Creamy Plant-Based Broth with some coconut milk and Thai curry paste to create this super flavorful dinner. It comes together in about 30 minutes and trust me, you’ll be craving for more. Pacific Foods Organic Zesty Ginger and Turmeric Creamy Plant-Based Broth is made with zesty ginger and earthy turmeric blended with pea protein for a creamy, gluten-free, and vegan broth. It’s perfect for sipping or as a base for a quick and easy meal, like my creamy curry soup.
Of course, I added chicken to jazz up my dish, but you could easily use tofu if you’re vegetarian or even shrimp for an extra fancy meal. I seared the bok choy in a separate wok to give it some smoky depth of flavor which adds a nice crunch and complex flavors to the soup! Join the Sunday Soup Squad with me and Pacific Foods and give this recipe a try. Let me know what you think!
Coconut Curry noodle soup with chicken and bok choy
1 tablespoon yellow or red curry paste
1 tablespoon fish sauce (for vegetarian version use soy sauce)
1 teaspoon sugar or maple syrup
2 cloves garlic, minced
1 tablespoon shallots, minced
3 cups Pacific Foods Zesty Ginger & Turmeric Creamy Plant-Based Broth
1 cup Pacific Foods unsweetened coconut milk beverage
2 baby bok choy, cut in half lengthwise
2 chicken thighs, cut into small pieces (for a vegetarian version use tofu)
1/2 pack rice noodles (enough for 2 servings)
1 lime, cut into wedges
cilantro for garnish
Start by soaking your rice noodles in warm water for 10 minutes.
In a large pot, heat on medium high with a little bit of oil. Add the garlic, shallots, and stir fry for a minute until fragrant. Add the curry paste and cook it for another minute to toast up the spices. Pour in the Pacific Foods Zesty Ginger & Turmeric Creamy Plant-Based Broth, and coconut milk. Let it come to a boil and lower to simmer.
In another pan, let it come to medium high heat and add some oil. Quickly sear the bok choy until it's slightly charred and transfer to a plate. In the same pan, add the chicken (or tofu), season with salt and pepper and stir fry until it's completely cooked through. Add this to the soup pot and let it simmer on low heat for another 10-15 minutes.
Once ready to serve, drain the rice noodles that are soaking and boil separately in another pot of boiling water according to the package's direction. Add cooked noodles to a large bowl, pour some of the soup on top of the noodles, add the bok choy, a squeeze of lime, and garnish with cilantro on top. Enjoy!
