Beef Free Coconut-Ginger Chicken Noodle Bowl
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Learn more →Ingredients
4 servings
For the broth
- 1 tbsp coconut oil
- 1 medium yellow onion, halved
- 2-inch piece fresh ginger, sliced into coins
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
For the noodles
- 8 oz dried rice noodles (medium width)
For serving
- 2 medium carrots, peeled and julienned or thinly sliced
- ½ cup fresh cilantro leaves
- ½ cup fresh thai basil or regular basil leaves
- 4 scallions, thinly sliced (green tops only)
- 1 tbsp fresh mint leaves (optional)
Instructions
- 1
Heat the coconut oil in a large (5–6 qt) pot over medium-high heat until shimmering. Add the halved onion cut-side down and the ginger coins and cook undisturbed for 4–5 minutes, until the cut surfaces are deeply golden and fragrant.
- 2
Pour in the chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce the heat to medium-low, cover, and simmer for 15 minutes to infuse the broth with the ginger and onion.
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