High Protein Curry Noodle Soup
Fuel your day with this hearty and satisfying High Protein Curry Noodle Soup, a vibrant one-pot meal that's brimming with bold flavors and wholesome goodness. Featuring tender chicken breast, protein-packed tofu, and a silky coconut milk base infused with aromatic red curry paste, garlic, and ginger, this soup balances rich flavors with nourishing ingredients. Fresh spinach adds a touch of greenery, while rice noodles soak up the perfectly spiced broth for a comforting, slurp-worthy experience. Finished with a squeeze of lime and a sprinkle of cilantro, this gluten-free recipe comes together in just 40 minutes, making it ideal for busy weeknights or meal prep. Perfect for fans of Thai-inspired cuisine, this dish delivers high-quality protein and dynamic flavors in every spoonful.
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Recipe Information
Ingredients
- 500 g chicken breast
- 200 g tofu, firm
- 2 tbsp oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 400 ml coconut milk
- 1 liter chicken or vegetable broth
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 200 g rice noodles
- 100 g spinach, fresh
- 1 medium lime, juice
- 20 g cilantro, chopped
- to taste salt
- to taste pepper
Instructions
Dice the chicken breast into bite-sized pieces and cut the tofu into cubes.
Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent.
Add the garlic and ginger, and sauté for another 2 minutes until fragrant.
Stir in the red curry paste and cook for 1 minute to release the flavors.
Add the diced chicken to the pot and cook until lightly browned on all sides.
Pour in the coconut milk and chicken or vegetable broth, stirring to combine.
Add the soy sauce and fish sauce, and bring the mixture to a simmer.
Once simmering, add the tofu cubes and cook for about 5 minutes.
Add the rice noodles to the pot and cook according to package instructions until tender.
Stir in the fresh spinach until wilted, approximately 1-2 minutes.
Squeeze the lime juice into the soup and season with salt and pepper to taste.
Ladle the soup into bowls and garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 11464 mg | 498% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 43.7 g | ||
| Protein | 192.7 g | 385% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1696 mg | 130% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3760 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
