With you love spice, Asian flavors, and comforting soups, you’re going to love this recipe, made with carrot noodles, a fragrant broth, and lots of crunchy veggies.
Spicy Asian Chicken Carrot Noodle Soup
We all know that adding spiralized vegetable noodles into your soups not only amps up the flavor of the meal, it packs in more nutrients and fiber, which fills you up and nourishes your body all at the same time.
This soup wasn’t originally going to have an Asian flair (the Thai red curry paste.) But, when I tasted it towards the end, I thought it needed a little something, so I stirred in some red curry paste and the flavors of the long-simmered chicken broth and the carrots really married well together. Plus, the little spritz of lime at the end gives it a tang and brings all the flavors together!
The bell peppers are a nice crunch and make this bowl extra colorful – alas, eating the rainbow is an essential part of eating healthy, right?
This recipe was originally made with turnips, but I wanted to try it out with carrot noodles, and I like the flavors better for this soup. Below, you can watch a video of how it was originally made.
Spicy Asian Chicken Turnip Noodle Soup
- 1 12 - ounce chicken breast with bones, skin discarded
- 6 cups low-sodium chicken broth
- 2 cups of water
- 1 red bell pepper
- 5 scallions
- 2 teaspoons red curry paste
- 1 large carrot
- ¼ cup cilantro leaves
- 1 lime cut into wedges for serving
- Place a medium saucepan over medium heat and bring the chicken, broth and two cups of water to a simmer.
- Lower the heat to low, cover and simmer until the chicken is cooked through, about 30 minutes. Remove the chicken and let cool.
- While the chicken is cooking, deseed and then thinly slice the red bell pepper and slice the scallions on an angle. Then, peel the turnips, spiralize them using Blade C and trim them for ease of serving. Set all aside.
- Then, shred the chicken and set aside, returning only the bones back into the simmering broth and raise the heat to bring to a boil. Then, let cook uncovered and reduce down by about one-third, about 10-15 minutes.
- Once reduced, strain the broth by scooping out the bones with a slotted spoon. Whisk the curry paste into the broth and return to a simmer over medium-high heat. Add the turnip noodles and bell pepper and cook until the noodles are just tender, about 3 minutes. Then, stir in the shredded chicken and scallions.
- Ladle the soup into bowls and top with cilantro leaves. Serve with the lime wedges.