INGREDIENTS
1 (8-ounce) package rice noodle
1 1/2 lb. boneless, skinless chicken thighs, chopped
Kosher salt
Freshly ground black pepper
1 tbsp. canola oil
1 small onion, chopped
3 garlic cloves, sliced
2 tsp. curry powder
1 1/2 tsp. chili powder
1/4 tsp. ground cinnamon
8 c. chicken stock
1 (15-ounce) can chickpeas, rinsed
1/2 c. chopped dried apricots
1 (16-ounce) package cubed butternut squash
1 c. canned coconut milk
1 tbsp. fresh lime juice
3 scallions, sliced
Fresh cilantro, for serving
DIRECTIONS
- Cook noodles according to package directions.
- Meanwhile, season chicken with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Add chicken, onion, and garlic. Cook, stirring occasionally, until browned, 7 to 9 minutes. Stir in curry powder, chili powder, and cinnamon. Cook, stirring constantly, until fragrant, 1 minute. Add chicken stock, chickpeas, and apricots; bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, 20 minutes. Add butternut squash and cook until tender and soup has thickened slightly, 8 to 10 minutes.
- Add coconut milk and cook until warm, 2 to 3 minutes. Remove from heat and stir in lime juice and scallions. Season with salt and pepper.
- Divide noodles among serving bowls and top with soup. Garnish with cilantro.
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CL::JG
