Cozy and nourishing curry chicken noodle soup filled with veggies and simmered in a flavorful coconut milk broth. This one pot curry chicken noodle soup is packed with protein and immune-boosting ingredients for a wonderful lunch or dinner during colder months!
After 25 minutes, use a slotted spoon to remove chicken from the pot and transfer to a cutting board. Use two forks to shred chicken. Before adding chicken back to the pot, remove the lemongrass stalks and discard. If you'd like to add rice noodles, now is the time to do so; add them to the pot along with the shredded chicken, bok choy and fish sauce and simmer for 10 more minutes or until rice noodles are nice and tender.
To store: store this soup in an airtight container in the refrigerator for about 3-4 days. Simply reheat in the microwave or on the stovetop.
To freeze: leave the noodles out if you're planning to freeze this. Allow the soup to cool completely before placing it into airtight, freezer-friendly bags or containers. Place in the freezer for up to 3 months. To reheat, simply allow the soup to thaw in the refrigerator before re-heating on the stovetop or in the microwave. If you’re adding noodles, cook them separately and add them to your reheated soup when you’re ready to serve, or stir them into your hot soup (they cook very quickly).