Dairy-Free Soy-Free Thai Coconut Noodle Soup
I plan to write a longer blog on my breastfeeding journey soon - I promise. But in the meantime, I thought I would share with y'all one of our new favorite family go-to's in light of our new found dietary restrictions. I found several different recipes that I kind of combined and per usual made my own. Fun fact - I LOVE to cook. So we are taking this new dairy-free, soy-free challenge and getting creative with it! At this point, I'm not quite ready to give up on my breastfeeding journey so I am determined to stick it out and figure out how to make this work. Call it stubbornness or maybe a control issue lol but I am just not ready to let it go. Nevertheless - here's my attempt to make lemonade out of lemons! Turns out - it's pretty delicious!
Dairy-Free Soy-Free Thai Coconut Chicken Noodle Bowl
1 qt Organic Chicken Stock
3 thinly sliced Chicken Breast
2 1/2 Cans of Organic Coconut Milk
1 Tbsp Red Curry Paste
2 Tbsp EVOO
2 Cups of Sprouts
1 Tsp Minced Garlic
1 Small White Onion
3 Green Onions (all parts)
6 oz Sliced Mushrooms
1 Tsp Lime Zest
1/2 Lime squeezed
3 Whole Basil Leaves
3 Stalks of Cilantro
Crushed Red Pepper to taste (I added 1 Tbsp because we like it HOT 🔥)
Salt Pepper to taste
1 Box Rice Noodles (we used wheat)
Combine stock, chicken breast, coconut milk, curry paste, EVOO, veggies, lime zest, lime juice, herbs, and seasoning into the crockpot for 4 hours. Add 1 box of rice noodles 15-20 minutes before serving. This allows the noodles to soak up the coconut milk broth and tenderize before serving. Serve w/ slice of lime and cilantro garnish.
Hope you enjoy as much as we do!