👩🏾🍳 🍲 This is a completely different take on chicken noodle soup – it’s rich, creamy, and exotic. It's one of my Caribbean comfort foods!
💡 TIP 1: Pick up some spiralized veggie noodles at the grocery store to cut down on prep time. This soup is especially good with sweeter vegetables like yellow squash or sweet potato.
✅ TIP 2: Make sure you SHAKE the can of coconut milk for a minute before opening to help incorporate the coconut “meat” into the liquid.
COCONUT CHICKEN ZOODLE SOUP
(makes 4 servings)
1 tbsp coconut oil
2 cloves garlic, minced
1 tablespoon fresh minced ginger
2 stalks lemongrass, tender white inner bulb only, finely minced
1 small yellow onion, minced
2 stalks celery, chopped
2 medium carrots, chopped
1 tsp turmeric
¼ tsp cayenne pepper
½ tsp sea salt, plus more to taste
1 (15-ounce) (425 gram) can full-fat coconut milk, well-shaken
4 cups (950 ml) low sodium chicken or vegetable broth
1 lb (455 gram) boneless, skinless chicken breasts
3-4 cups (300 to 600 grams) of spiralized vegetable noodles
2-3 tbsp lime juice
Dash of hot sauce
Melt the coconut milk in a large pot over medium-high heat. When it’s hot, add the garlic, ginger, lemongrass, onion, celery, and carrots, and saute for 5-7 minutes until the onion softens and begins to caramelize.
Stir in the turmeric, pepper, and salt, mix well to combine and pour the coconut milk, broth, and chicken breast. Cover and bring to a boil. Once boiling, remove the cover, reduce heat, and simmer for about 30 minutes.
Remove the chicken breasts with a slotted spoon and place them on a cutting board. Add the spiralized vegetable noodles to the pot to simmer.
Using two forks, shred the chicken. Return the chicken to the pot and continue to simmer until the noodles are tender.
Add the lime juice and hot sauce, and taste. Adjust seasonings, adding salt, pepper, or more hot sauce as needed. Serve and enjoy!
Even if you aren’t a fan of the soft texture of most tofu, you will LOVE this crispy version – especially when it’s topped with flavorful peanut sauce.
You can use almond butter instead of peanut butter if you prefer. Also, I’ve kept it vegan by using maple syrup, but honey also works.
For a complete one-dish meal, try adding 2 cups of steamed broccoli to this recipe just before adding the sauce to the pan.
CRISPY THAI TOFU
Make the sauce: While it’s drying, prepare the peanut sauce.
Mix together all the ingredients except the water, stirring vigorously.
Add water a little bit at a time until you get a thick, pourable sauce.
Taste and adjust seasonings.
Cook the tofu: Heat the oil in a non-stick pan. Brown the tofu on all sides, 2-3 minutes on each side. Don’t sauté – instead, let it crisp thoroughly on each side, flipping it with tongs.
When it’s crispy on every side, pour the sauce over it and serve.
I'm Natatia Gemmell. No matter how busy life gets, eating well and exercising is always a priority! I LOVE fitness, and I share my passion for exercising and clean eating with my friends and family, And I want to share with you too! Let me know how your next recipe turns out!