Thai Coconut Chicken Noodle Soup

My Thai Coconut Chicken Noodle Soup is not only gluten-free, it’s easily made vegan (by swapping chicken for tofu), soul-warming comfort food and, perhaps best of all, pink! The antioxidant-rich red cabbage added toward the end of the recipe gives a soft blush hue to the finished product making it an ideal Valentine’s day treat for you and your sweetheart.

In addition to its high antioxidant potency, red cabbage is loaded with vitamins A, C and K. Not to be outdone, the final ingredient that seals the flavor profile of this dish has a pretty impressive nutrient CV of its own. Cilantro, a plant native to southwest Asia and North Africa, is rich in antioxidants and a potent digestive aid. This like-it-or-leave-it herb has even been linked to reduced incidence of urinary tract infections due to its antibacterial properties.

If you’re looking for a low-key night in, this easy three-step recipe is a no-brainer. Speaking from experience, it’s best paired with a feel good romcom, a nice bottle of vino (light bodied unless you’re adding spice) and your favorite company.

Thai Coconut Chicken Noodle Soup 

Thai Coconut Chicken Noodle Soup

What You’ll Need:

  • 8 oz thin rice noodles
  • 2 32-oz cartons of chicken broth
  • 3″ piece peeled ginger, minced
  • 2 cloves garlic, minced
  • Juice from 3 limes (save two halves)
  • 4 Tbs fish sauce
  • 1 Tbs sugar of choice (I used raw coconut palm sugar)
  • 1-2 tsp salt
  • 2 stalks dried lemongrass
  • 4-5 scallions, finely chopped
  • 2 cups unsweetened light coconut milk
  • 1 cup red cabbage (about 1/4 of a full head), thinly sliced
  • 2 8-oz boneless skinless chicken breasts, thinly sliced
  • 2 cups shittake mushrooms, thinly sliced
  • 1/2 cup fresh cilantro, finely chopped

How to Make It:

  1. Cook rice noodles according to package directions. Drain and set aside.
  2. In a large pot, bring the chicken broth and ginger to a boil. Reduce the heat and add the garlic, lime juice, two limes halves, fish sauce,sugar, salt and lemongrass. Cover and allow to simmer for 10 min. Add the coconut milk and scallions and return to a simmer. Add the chicken and cook until it is no longer pink (about 4 min). Add the mushrooms, cabbage and cilantro and cook another 4-5 min.
  3. Remove from heat and serve in deep bowls, creating a bed of noodles then spoon on liquid, veggies and chicken. Serve with additional cilantro and/or scallions, if desired.

Note: unlike many MOARfit recipes there is no heat in this dish. If your a spice fiend, kick it up by adding some diced jalapeno or red chili. And if you’re reading this tip after the fact, just do as we did and give it a generous hit of rooster sauce (aka sriracha).

{Adapted from Weekly Greens}