I can eat soup 365 days a year, but somehow it tastes better when the temperature is below freezing. You should always have a piping how bowl of soup while you watch snow fall outside.
This soup is ready in ten minutes and mainly relies on leftover pasta. I don’t know about you, but I can never cook just one serving of pasta. Ever!
Miso paste and Thai red curry paste are great staples to have on hand. They last up to six months (or more) in the fridge and are the base for this delicious, quick, and flavorful soup.
Miso Red Curry Soup
Scroll down for a printable version of this recipe
Serving Size: 1 serving
Prep Time: 2 minutes
Cook Time: 8 minutes
1/2 cup sugar snap peas, diced
2 cloves garlic, chopped
4 ounces chicken breast, sliced thin
Salt and pepper
2 cups chicken broth
1 teaspoon white miso paste
1 teaspoon Thai red curry paste
1 cup baby spinach
1/2 cup leftover pasta
1. In a nonstick skillet, spray with avocado oil spray. Add the snap peas and garlic and cook for 2 minutes, or until the peas start to char.
2. Sprinkle chicken with salt and pepper. Add to the pan and cook for 2 minutes, mixing it in with the snap peas.
3. Add the chicken broth, miso paste, red curry paste and using a whisk, dissolve the paste. Cook for 4 minutes.
4. Add in pasta noodles and remove from heat. Rest for 2 minutes to reheat the pasta without cooking it further.
5. To plate: place the baby spinach in the bottom of a large bowl.
6. Add the soup and enjoy! The hot broth will wilt the spinach in just a couple minutes.
If you love soup as much as I do, check out our Virtual Building Blocks: Soups coming up on Saturday, February 12 at 10am CST.
This virtual class will help you make confident decisions in the kitchen while exploring the basic science behind cooking soups.
We also have a Virtual Cook Along: Pasta Shapes! Learn how to prepare homemade pasta dough from scratch in real time, then use the pasta dough to prepare several shaped pastas and one filled pasta. By the end of class, you’ll have a variety of pastas to use right away or freeze for later use. This virtual class takes place on Sunday, February 20 at 3pm CST.