Spicy Asian Chicken Turnip Noodle Soup
Substitute your plain noodles with turnips to give this soup recipe a richer taste - it makes for a perfect lunch or appetizer.
- 1 12 ounce chicken breast (with bones), skin discarded
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 red bell pepper
- 5 scallions
- 2 teaspoons red curry paste
- 2 large turnips
- 1/4 cup cilantro leaves
- 1 lime, cut into wedges for serving
- Place a medium saucepan over medium heat and bring the chicken, broth and two cups of water to a simmer.
- Reduce the heat to low, cover and simmer until the chicken is cooked through, about 30 minutes. Remove the chicken and let cool.
- Deseed and thinly slice the red bell pepper and slice the scallions on an angle. Peel the turnips, spiral cut them (use Blade C for Inspiralizer) and trim them.
- Shred the chicken and set aside. Place bones into the broth and raise the heat to bring to a boil. Let cook uncovered and reduce down by one-third, about 10-15 minutes.
- Scoop 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 three minutes. Stir in the shredded chicken and scallions.
- Ladle the soup into bowls and top with cilantro leaves. Serve with the lime wedges.
- Recipe provided by Inspiralized.
Per serving: 207 kcal cal., 15 g fat (1 g sat. fat), 12 g carb., 3 g fiber, 6 g sugar, 36 g pro.. Percent Daily Values are based on a 2,000 calorie diet