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This recipe was originally made with turnips, but I wanted to try it out with carrot noodles, and I like the flavors better for this soup. Below, you can watch a video of how it was originally made.