Chicken And Malaysian Ginger Curry Soup (great For Colds)

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 1/2 cups water
• 2 cups chicken stock (or use 2 cups water and 2 teaspoons of chicken stock base like "better than bouillon")
• 2 boneless skinless chicken thighs or 1 boneless skinless chicken breast
• 2 teaspoons vegetable oil
• 1/2 teaspoon creole seasoning
• 1/2 teaspoon red chili pepper flakes
• 4 baby carrots or 1 small carrot
• 2 green onions, finely chopped
• 1/4 cup red bell pepper, finely sliced
• 1/2 stalk celery, sliced
• 1 cup fresh baby spinach
• 1/2 cup zucchini, sliced
• 1 large garlic clove, finely chopped
• 1/4 cup gingerroot (finely grated with juice)
• 1 teaspoon dried lemon grass (pulse in spice grinder or use mortar and pestle to grind into fine powder)
• 2 teaspoons curry (malaysian ginger curry or you can use thai green or red curry paste)
• 1 5/8 ounces thai rice noodles (1.6 oz bag thai kitchen ginger flavored rice noodle soup)

Recipe

• 1 chop chicken and veggies into med sized chunks. spinach can be roughly chopped and set aside to add at the end with the noodles.
• 2 add vegetable oil, chicken (chopped into med sized chunks also), creole seasoning, and all the veggies except the zucchini and spinach. saute for 2-3 minutes on medium high.
• 3 add water, chicken broth, noodle flavor packets, chili flakes, garlic, ginger and lemon grass. bring to a boil and then let simmer on med heat for 10 minutes. add zucchini and curry. let simmer another 2-3 minutes. then add spinach and noodles. let cook for 3-4 minutes. enjoy.