Chicken and Malaysian Ginger Curry Soup (Great for Colds) Recipe - Food.com

Ingredients

• 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)