Ingredients
• 1 tbsp coconut oil or olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1½ tbsp mild yellow or red curry paste (or 1½ tsp curry powder + ½ tsp turmeric)
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken
• 1½ cups uncooked wide egg noodles (or brown rice noodles for GF)
• 3 cups fresh baby spinach
• ½ cup coconut milk (full-fat, for creaminess—optional but recommended)
• 1 tbsp lime juice
• Salt & black pepper to taste
Garnish:
• Fresh cilantro, chopped
• Thinly sliced red chili or jalapeño
• Lime wedges
• Toasted coconut flakes or cashews
Instructions
- In a large pot, heat oil over medium. Sauté onion 4–5 mins until soft. Add garlic and ginger; cook 1 min.
- Stir in curry paste; cook 1–2 mins until fragrant (don’t burn!).
- Pour in broth; bring to a gentle simmer. Add uncooked noodles; cook 6–8 mins until al dente.
→ Using pre-cooked noodles? Add in last 2 mins. - Stir in chicken, spinach, and coconut milk (if using). Simmer 2–3 mins until spinach wilts and soup is heated through.
- Remove from heat. Stir in lime juice. Season with salt and pepper.
- Ladle into bowls. Top with cilantro, chili, lime, and toasted coconut or nuts.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins, Servings: 6
Calories: 220, Net Carbs: 20g, Fats: 10g, Protein: 18g
✅ Lower-carb option: Skip noodles, add 1 cup zucchini ribbons or cauliflower rice in last 3 mins — net carbs drop to ~9g/serving.
✅ Dairy-free, gluten-free (with GF noodles), and packed with anti-inflammatory spices.