This healthy, soothing, anti-inflammatory meal is both delicious and easy!
- 1 lb chicken tenderloins
- 2 Tbsp olive oil, divided
- 1/2 cup chopped onions
- 1/2 Tbsp ginger
- 1 Tbsp curry
- 1 1/2 tsp garlic powder
- 2 tsp turmeric
- 1 tsp mustard powder
- 4 cups vegetable broth
- 2 cups full fat coconut milk
- 1 cup spinach
- 1 package rice noodles
In a large pot, heat 1 Tbsp of olive oil, and sautee chicken until browned. Remove chicken and set aside.
Add 1 Tbsp of olive oil to pot, and sautee onions until soft and fragrant. Add spices and sautee until slightly browned and fragrant. Add vegetable broth, cover, and bring to a boil. Simmer 5-10 minutes.
Add coconut milk, spinach, chicken, and salt and pepper to taste. Cover and simmer 15-20 minutes.
While soup simmers, prepare rice noodles according to package instructions.
Ladle soup into bowls and add a serving of rice noodles.
This recipe is made to be gluten and dairy free. As always, double check your ingredients and how they are processed to minimize the risk of cross-contamination if you are celiac or gluten sensitive.
If you like fresh ginger, it would add a great warmth to this recipe. I created the recipe using ground ginger, which is simple to use and shelf stable, but feel free to experiment with fresh!
If chopping onions is difficult for you, most grocery stores sell pre-chopped onions in the frozen food section. Alternatively, you can chop a large batch of onions on a good day and store them in a freezer bag in the freezer for up to 6 months. I hate chopping onions in general, so this is my go-to way to use fresh onions.
For easy-to-use spinach that lasts, I often buy pre-washed baby spinach in bags and put it straight into the freezer. I remove just the amount I need for recipes, and the rest keep without going squishy. Frozen spinach is also easier to crush or chop into recipes.
For a great, healthy vegetable stock, simply save carrot and celery ends, bits of onion, or vegetables that will go bad before use in a baggie in your freezer. When you are ready to make vegetable stock, add them to a large stock pot or Instant Pot with several cups of water. You can add salt and pepper to taste, and even add a bay leaf if desired. For Instant Pot, I recommend using the “Broth” setting, or cooking on high pressure for 40-50 minutes. For a conventional pot, cover and simmer on the stove top for 1-2 hours. Allow the broth to cool, strain, and fill jars 3/4 full and store in the freezer for up to 6 months. This works great for chicken stock, too, with leftover chicken bones!
Photo Credit: Unsplash- Tina Witherspoon