Spicy Asian Chicken Turnip Noodle Soup
Spicy Asian Chicken Turnip Noodle Soup is a gluten free, dairy free, paleolithic, and primal recipe with 3 servings. One serving contains 268 calories, 36g of protein, and 6g of fat. For $3.22 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Winter. It works well as a soup. 115 people found this recipe to be yummy and satisfying. If you have chicken breast, water, lime, and a few other ingredients on hand, you can make it. It is a rather expensive recipe for fans of Asian food. It is brought to you by Inspiralized. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Overall, this recipe earns a tremendous spoonacular score of 95%. Try Spicy Asian Chicken and Noodle Soup, Spicy Asian Chicken and Noodle Soup, and Spicy Asian Noodle and Chicken Salad for similar recipes.
Servings: 3
Preparation duration: 5 minutes
Cooking duration: 60 minutes
Ingredients:
1 12 -ounce chicken breast (with bones), skin discarded
¼ cup cilantro leaves
1 lime, cut into wedges for serving
6 cups low-sodium chicken broth
1 red bell pepper
2 teaspoons red curry paste
5 scallions
2 large turnips
2 cups of water
Equipment:
sauce pan
slotted spoon
whisk
bowl
ladle
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. Whisk the curry paste into the broth and return to a simmer over medium-high heat.
4. 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.
5. Serve with the lime wedges.
Nutrition Information:
covered percent of daily need
