Chicken And Malaysian Ginger Curry Soup (Great For Colds)

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["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)"].

Yes, Chicken And Malaysian Ginger Curry Soup (Great For Colds) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.