Warm, comforting, and a wonderful way to end the year. Spice up a cold night with this exotic take on chicken noodle soup. Rich with flavor, this creamy soup is packed with immune-boosting spices and fat-burning protein.

Serves: 6

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.


  • 1 tablespoon avocado oil or coconut oil
  • 1 1/2 lbs. organic chicken breast, boneless and skinless
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 1/4 cup red curry paste
  • 1 tablespoon fresh ginger
  • 6 cups organic chicken bone broth
  • 1 can of full-fat coconut milk
  • 8 ounces of noodles of choice (organic rice noodles, shirataki noodles, zoodles)
  • 3 tablespoons coconut aminos
  • 2 teaspoons coconut sugar
  • 1/2 cup fresh cilantro, chopped
  • 2 limes


  1. In a large saucepan, add oil over medium-high heat. When hot, add chicken, garlic, bell pepper, and onion. Saute until chicken is cooked through and onion has browned.
  2. Add red curry paste and ginger. Stir to combine and cook for 1 minute.
  3. Add bone broth and coconut milk. Stir to mix. Bring to a boil and reduce to a simmer for 15 minutes.
  4. Add noodles, coconut aminos, and coconut sugar. Stir and cook for an additional 5 minutes.
  5. Serve in bowls and top with cilantro and fresh lime.