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+ servings

Coconut Turmeric Chicken Noodle Bowl

Fast and easy whole meal with loads of veggies that the entire family will love.
Course Soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Samantha


  • 1 lb skinless / boneless chicken thighs
  • 1 tbsp vegetable oil
  • 1 onion finely diced
  • 1 large head of broccoli stem removed and large florets separated
  • 1 bell pepper sliced
  • 100 grams mushrooms sliced (optional)
  • 1 x 14 oz can coconut milk
  • 2 cups chicken or vegetable broth
  • 2 tsp turmeric
  • 1/2 tsp red pepper flakes optional
  • salt and pepper
  • 4 ramen cakes or other noodles cooked as per package instructions
  • 1 lime cut into wedges


  1. In a large skillet or wok, heat oil over medium-high heat until starting to brown. About 3-4 minutes. Add onion and mushrooms and cook, occasionally stirring for about 3 minutes. Add broccoli and pepper. Cook for a couple of minutes and add turmeric and if using, red pepper flakes. Stir for about a minute until fragrant.
  2. Add coconut milk and broth and stir until well blended. Bring to a boil, reduce heat and simmer until vegetables are crisp tender and flavours have blended nicely.
  3. Serve soup on top of noodles in bowls with a wedge of lime or squeeze wedge for lime juice in soup.