Vegan Coconut Curry Noodles
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 4 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp salt
For the broth
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- 1 tsp ground coriander
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups chicken brothChef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp salt
For the noodles
- 8 oz wide rice noodles
For the vegetables
- 2 medium carrots, peeled and julienned or thinly sliced
- 2 cups kale, stems removed and leaves roughly chopped
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Place the chicken breasts in a medium saucepan and pour in 4 cups chicken broth. Add 1 tsp salt and bring to a gentle simmer over medium heat. Reduce heat to medium-low and poach the chicken, partially covered, for 15–18 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- 2
Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred or slice it into bite-sized pieces. Discard the poaching liquid.
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