Thai Curry Chix

Serves: 4


2 cups full fat coconut milk

2 cups chicken brodo (broth or stock will also work)

3-4 tbsp yellow curry powder (more or less to taste)

1 inch ginger, fresh granted

11/2 cup rice noodles

2 cup shredded chicken

2 cup leeks, sliced thin

2 tbsp coconut oil

2 small carrot, diced


1. In a large saucepan in medium heat, melt the onion and sautee the leeks for 1-2 minutes, add the carrots and cook for 5 min.

2. Add the milk, brodo, and spices and bring it to a boil. Add the noodles and cook following the time requirements listed on the packaging of your noodles choice. Add the chicken in the last minutes of cooking.

3. Divide them into 4 equal bowls and enjoy while is nice and warm!


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