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Spicy Asian Chicken Turnip Noodle Soup

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 3

Ingredients

  • 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
  • ΒΌ cup cilantro leaves
  • 1 lime cut into wedges for serving

Instructions

  • 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.