Creamy Asian Noodle Soup

​Soups at times are so filling, there is no room left for the meal. This recipe makes the soup the meal, so there is no issue 😃. The chicken or tofu, noodles, and delightful Asian spices make the soup quite satisfying, and a tasty winter warm up to the body and soul. A low sodium broth adds enough sodium, so taste first to see if you desire more. I highly recommend the Thai coconut broth, but a vegetable broth works as well.

INGREDIENTS
1/2 Tablespoon olive oil
1 yellow onion, peeled and chopped
3 bell peppers (red, yellow, orange — any color combo), chopped
2 cloves garlic, minced
1 Tablespoon curry powder
1/2 teaspoon cayenne pepper
2 (13.5-ounce) cans light coconut milk
4–5 cups vegetable broth, low sodium (*or thai coconut broth)
2 cups shredded rotisserie chicken or 2 cups cubed tofu
1/3 cup fresh cilantro, chopped, plus for garnish
1 8-ounce packages rice stick noodles
Optional toppings: fresh lime wedges, crushed peanuts, siracha
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PREPARATION
Place a large soup pot over medium heat. Add olive oil and warm 1–2 minutes. Add onion and bell peppers and cook until tender, about 6 to 8 minutes. Add garlic and stir until fragrant, about 1 minute. Add curry powder and cayenne and stir until well combined. Add coconut milk and broth and bring to a boil. Add rice stick noodles and continue to boil for 3 minutes. Lower heat to medium and add shredded chicken or tofu and cilantro, and cook until warm. Continue to add broth until a soupy, desired consistency. Garnish with cilantro and serve with optional toppings. *This soup contains less than 600 mg sodium per cup; less than 300 mg sodium per half-cup.