Creamy Thai Turmeric Chicken & Noodles
Grilled chicken marinated in turmeric and curry powder give this soup the warmth that we all crave. Baby spinach and zucchini “zoodles” makes this recipe a nutritional powerhouse. Fresh herbs brighten this dish and add extra flavor!
Prep Time: 10 minutes
Cooking Time: 20 minutes
2 tablespoons toasted sesame oil
1 tablespoon ground turmeric
1 tablespoon ground yellow curry powder
1 teaspoon ground ginger
1 teaspoon dried garlic powder
1 teaspoon sea salt
½ teaspoon black pepper
1 pound of boneless & skinless chicken breast
½ red onion, peeled & minced
3 medium garlic cloves, peeled & minced
1 teaspoon dried red chili flakes
4 cups baby spinach
2 medium zucchini, ends removed & peeled as “zoodles”
2 cups chicken stock
1 cup full-fat coconut milk
2 tablespoons fresh lime juice
Zest from ½ medium lime
1 tablespoon fish sauce
1 tablespoon coconut aminos
½ cup fresh cilantro, chopped
½ cup fresh basil leaves, minced
¼ cup fresh mint leaves, minced
Prepare your chicken by adding the toasted sesame oil and all of the spices and seasonings to a mixing bowl and whisking together. Add the chicken breast to the bowl and coat the chicken in the marinade.
Heat a large pot to medium heat and sear the chicken for 5 minutes per side, covered with a piece of aluminum foil, until fully cooked through. Remove and set aside. When cool enough to handle, slice in ½” pieces.
In the same pot, add the red onion, garlic and dried red pepper flakes and saute until soft, scraping up the bits leftover from the chicken, for about 5 minutes.
Add the baby spinach and zoodles and saute until soft, about 3 minutes.
Add the chicken stock, coconut milk, lime juice and zest, fish sauce and coconut aminos and stir until well combined. Turn off the heat and add the sliced chicken, fresh cilantro, basil and mint.
Serve between 4, storing any leftovers in an airtight container for up to 3 days.
Net Carbs: 14