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10 • mins • prep • 35 • mins • cook
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4 • serves •
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Coconut Curry Chicken Noodle Soup with Spicy Chickpeas

5/5 (2)



  • Step 1.

    To make spicy chickpeas, add a drizzle of extra virgin olive oil to a saucepan over medium heat. Add the chilli flakes and chickpeas. Cook for 5 minutes. Add sesame seeds, stir to combine and remove from the heat.

  • Step 2.

    For the coconut curry chicken soup, add a drizzle of extra virgin olive oil to a casserole dish. Season the chicken with salt and pepper and cook until browned. Remove and set aside.

  • Step 3.

    Sauté the onion until softened, then add garlic, ginger and yellow curry paste. Cook until fragrant.

  • Step 4.

    Add coconut cream, chicken stock and chicken. Bring to a simmer. Cook for 10 minutes or until the chicken is cooked through.

  • Step 5.

    Cook the noodles according to the packet instructions and divide into bowls with the steamed carrot and broccolini.

  • Step 6.

    Ladle the coconut curry soup over the noodles and top with chickpeas, shallots, coriander and lime wedges.


    Garnish your noodle soup with sliced spring onions.

Chantal Organics Products used

Extra Virgin Olive Oil
Coconut Cream

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