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Asian Chicken Noodle Soup

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2 tablespoons HOUSE OF TSANG® Stir-fry oil
2 cloves garlic, minced
4 green onions, chopped
2 tablespoons finely grated gingerroot
1 large carrot, sliced
1 tablespoon curry powder
1 (15-ounce) can coconut milk
3 tablespoons HOUSE OF TSANG® Ginger-Flavored Soy Sauce
1 (32-ounce) box low-sodium chicken broth
1 red bell pepper, chopped
1 jalapeño, sliced
2 (10-ounce) cans HORMEL® VALLEY FRESH chicken breast
cup chopped fresh cilantro, plus more for garnish
1 (2-ounce) package ramen noodles, seasoning packet discarded
Lime wedges, for serving


  1. In large Dutch-oven, heat oil over medium heat. Add garlic, green onions and ginger and cook 2 minutes or until fragrant. Add carrot and cook 2 minutes. Stir in curry powder and cook 1 minute. Add coconut milk and broth and bring mixture to a boil.

  2. Reduce heat to medium-low and simmer 15 minutes.

  3. Add bell pepper and remaining ingredients and cook until noodles are tender.