Cozy Thai-Inspired Chicken Noodle Soup

GFDFNS
Jump to Recipe
Spoon in a bowl of Thai Chicken Noodle Soup topped with fresh mint and thai chilies

This recipe was supposed to be the Vietnamese noodle soup called pho. But for some reason, pho keeps eluding me. So, after throwing a brief fit, I came back to the kitchen with a new idea: A brothy, Thai-inspired chicken noodle soup.

While it isn’t pho, it’s every bit as delicious. This soup is everything we were craving: Cozy and comforting with the perfect amount of noodles and bright, zesty flavor.

It’s also incredibly simple to make, requiring just 1 pot and easy-to-find ingredients. Let us show you how it’s done!

Shallot, lemongrass, ginger, garlic, and other ingredients for making our Thai-Inspired Chicken Noodle Soup recipe

About Green Curry

Green curry is a popular Thai dish believed to have originated in the early 20th century (source). It’s made with green curry paste, coconut milk, veggies, and meat, and/or seafood.

The flavor base (Thai green curry paste) is traditionally made from a combination of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seeds (source). It’s spicy and flavorful and pairs perfectly with the sweetness of coconut milk.

The following is an inspired (but not traditional) take on chicken noodle soup infused with Thai flavors. For a more traditional version of Thai chicken soup, check out this recipe from Hot Thai Kitchen.

Our Thai-Inspired Chicken Noodle Soup

This soup starts with marinating chicken in coconut aminos (or tamari). (See notes for vegan options.)

While the chicken is marinating, the shallot, ginger, and garlic are sautéed in avocado or coconut oil until fragrant.

Green curry paste is added next, providing the prominent flavor for this Thai-inspired soup.

Pouring a can of coconut milk into a pot of spices for making Thai-Inspired Chicken Noodle Soup

Next, coconut milk is added for creaminess and lemongrass (optional) for even more flavor.

Salt enhances all of the flavors while maple syrup adds a slight sweetness and balances the heat of the Thai chili (also optional).

The mixture is then heated to a gentle simmer.

Using two forks to shred chicken breasts for Thai Chicken Noodle Soup

Once the chicken has marinated, it’s added to the simmering broth and cooked through. Once cooked, it’s removed from the pot and shredded, then added back to the pot to continue cooking and soaking up the delicious flavors of the broth.

And just like that, dinner’s on the table.

We like to serve over tender rice noodles with fresh herbs and lime wedges. If planning to freeze or enjoy over several days, it’s best to add these garnishes just before serving.

Holding the handles of a pot of Thai-Inspired Chicken Noodle Soup topped with fresh mint

We hope you LOVE this soup! It’s:

Gingery
Lemongrass-infused
Savory
Light
Comforting
& Super cozy!

This noodle soup is perfect for any time you are feeling under the weather or craving a warm hug in the form of food.

While delicious on its own, consider serving with our Pad Thai Spring Rolls, Gingery Thai Kale Salad, or Vegan Papaya Salad.

More Cozy Thai-Inspired Soups

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl and pot of Thai-Inspired Chicken Noodle Soup next to fresh mint, ginger, chilies, and lime for topping

Cozy Thai-Inspired Chicken Noodle Soup

An incredibly comforting bowl of Thai-inspired chicken noodle soup made with simple ingredients in 1 pot. The perfect hearty, quick meal to serve when you need something nourishing fast!
Author Minimalist Baker
Print
Bowl of Thai-Inspired Chicken Noodle Soup topped with thai chilies and fresh basil
4.96 from 25 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 (Servings)
Course Entree
Cuisine Gluten-Free, Thai-Inspired
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

CHICKEN

  • 2 (~6 ounce each) chicken breasts (organic, pasture raised when possible // see vegan option in notes)
  • 2 Tbsp coconut aminos or tamari (or soy sauce if not gluten-free)

SOUP

  • 2 Tbsp avocado or coconut oil
  • 1/2 cup thinly sliced shallot (mince if you prefer a finer texture)
  • 2 Tbsp minced fresh ginger
  • 3 cloves garlic, minced
  • 4 Tbsp green curry paste (we like Thai Kitchen brand for store bought)
  • 2 14-oz cans light coconut milk
  • 4 cups chicken broth (or bone broth)
  • 1 sprig lemongrass, trimmed and split in half (optional // lightly pound with the dull edge of a knife to open up the aroma)
  • 1/2 tsp sea salt, plus more to taste
  • 1-2 tsp maple syrup
  • 1 fresh Thai chili, sliced at an angle (optional // omit for less heat)

FOR SERVING

  • 1 box thin rice noodles (we prefer Thai Kitchen brand) or white rice (or sub green peas for grain-free)
  • Fresh cilantro or mint (optional)
  • Lime wedges (optional)

Instructions

  • For deeper flavor, use a fork to poke holes in the chicken and top with coconut aminos (or tamari) to begin marinating. Set aside.
  • Heat a large pot over medium heat. Once hot, add oil, shallot, ginger, and garlic. Sauté until translucent and fragrant. Turn down heat if browning too quickly.
  • Add curry paste and stir. Cook for 1-2 minutes more. Then add coconut milk, chicken broth, lemongrass (optional), salt, maple syrup, and Thai chili (also optional). The lemongrass and chili are both optional and infuse the broth with more flavor.
  • Bring to a very gentle boil over medium heat. Once simmering, add the marinated chicken and cover. Adjust heat as needed to avoid boiling (you’re looking for a consistent simmer).
  • Simmer chicken until cooked through, ~10-12 minutes. Then remove from pot and shred with two forks. Return to pot and simmer for 5 minutes more.
  • Taste broth and adjust flavor as needed, adding more salt to taste, coconut aminos for umami / depth of flavor, maple syrup for sweetness, or curry paste for more intense curry flavor.
  • If serving with noodles: Either soak in just boiling water for 5-10 minutes (or until tender) and drain, or add to the broth and cook until tender, ~ 5 minutes.
  • Serve as is or garnish with fresh herbs and lime wedges. Store leftovers covered in the refrigerator up to 3-4 days or in the freezer up to 1 month. If freezing, it’s best to keep the noodles out of the broth (and make fresh as needed) as they don’t reheat well and can be quite fragile.

Video

Notes

*Nutrition information is a rough estimate calculated with coconut aminos, avocado oil, and Annie Chun’s Maifun White Rice Noodles and without optional ingredients.
*To keep vegan, sub vegetable broth for the chicken broth. And you can try subbing 2 15-oz cans drained chickpeas or 1 cup dry red lentils, rinsed, in place of the chicken. We haven’t tried subbing beans or lentils in this recipe but suspect it would work. Add at the same time as the chicken is called for. Adjust cook time and flavor as needed.
*Loosely adapted from Once Upon a Chef.

Nutrition (1 of 6 servings)

Serving: 1 servings Calories: 424 Carbohydrates: 42.9 g Protein: 23.2 g Fat: 17.5 g Saturated Fat: 8.5 g Polyunsaturated Fat: 1.6 g Monounsaturated Fat: 4.97 g Trans Fat: 0.08 g Cholesterol: 49.95 mg Sodium: 861 mg Potassium: 386 mg Fiber: 1.3 g Sugar: 4.9 g Vitamin A: 65.76 IU Vitamin C: 4.44 mg Calcium: 28.92 mg Iron: 2.46 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. Casey says

    First, thank you for adding some meat recipes to your blog! I love all of your recipes and it’s nice to see both.

    I’ve currently been simmering my chicken for 20 minutes and it still isn’t cooked. I think this was my fault as they are very thick breasts. Just wanted to give a heads up for anyone else!

  2. Hadeel says

    I made this and it was a complete hit. I used what I had and served it with cilantro lime rice which was a bit with my spouse. I added mushrooms and parsley flakes to the soup for added body. It was fantastic and I will be buying more coconut milk to make this next week.

  3. Amy P. says

    This was so good! It reminded me of eating Thom Kha soup at my friend’s family’s Thai/Lao restaurant. Our grocery store didn’t have Thai chilies so we substituted serranos – worked great. We loved adding mint, cilantro, and lime juice to our individual bowls. Next time we may add Thai basil, as well. Thank you for sharing this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Amy! Love the Thai basil idea. Thanks so much for sharing!

  4. Samantha says

    So good! Sorry about some of the hate you’re seeing in the comments from some of the vegans! Your recipes are fantastic, meat or no!

  5. Abby says

    This recipe is HEAVEN in a bowl. I used homemade green curry paste (the recipe from this blog), and I couldn’t get red chilis so I just topped it with sriracha after serving. HIGHLY reccomend.

  6. K says

    One of my favorite meals to make. It’s so easy and delicious. I have been making it once every couple of weeks. I only use one can of coconut milk for the soup. And instead of serving it with noodles, I make jasmine coconut milk rice.

  7. Laura Bigbee-Fott says

    This is one of the most delicious soups I have ever made! Thank you so much for this wonderful recipe. I didn’t have any lemongrass so I substituted a teaspoon of fresh lemon juice. In addition, I used 12 ounces of the off-the-bone rotisserie chicken that Costco sells in bulk. I pulled it apart and sprinkled the tamari sauce over it and it worked beautifully. This will definitely go on regular rotation at my house!

  8. Marie says

    This soup is DELICIOUS! I have shared it with friends who have found it equally as good. The only amendment I made is I used 1 can of light milk and 1 can of normal coconut milk instead of just light. I also added a little bit more maple syrup as the Thai paste I used was pretty spicy. Thanks again for another stellar recipe. Would 100% recommend.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Marie! Thanks so much for the lovely review!

  9. Ieva says

    wonderful soup, rich in taste and very comforting! after eating it my whole body relaxed, I feel as happy as a child after a long day of playing with snow :)

  10. Viv says

    Is this blog no longer Vegan???? Last I checked it was. Haven’t been on here in a while and all of a sudden I see CHICKEN???? Not just eggs or dairy but actual meat. I have never been so disappointed to see anything. There is no ethical way to eat chicken and it’s really really disappointing to see a blog that helped me become vegan feature MEAT. It’s fine to do what you want but the fact that this previously “safe” blog no longer feels safe for me is sooo heartbreaking. Why would you abandon promoting veganism by promoting actual dead animals. I literally want to cry this is upsetting. Make your own choices but no one wants to see meat on this blog.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Viv. We appreciate your feedback. Many of our readers have made and enjoyed our non-vegan recipes, and we are proud have a community where all eaters are welcome. We also understand these changes aren’t for everyone and respect your decision. Thanks for your support thus far!

  11. Nicole says

    Had to make a few edits, which in my opinion, did not compromise the integrity of the dish! We made this as an accompaniment to a different noodle dish, so I omitted the noodles and added bell pepper to it. Also had to go with red curry paste cause we they were sold out of green. we also ended up grilling the chicken, but didn’t add it to the soup, just placed it in the bowls thinly sliced just before serving! Also adding thai basil to the top just before serving was excellent. And used serrano peppers instead of Thai chili! Excellent, excellent, excellent soup! My family couldn’t believe had never made it before!

  12. Niccole says

    So good! Made it vegan – cauliflower, red bell pepper and carrots. I sautéd the veggies separately in avo oil and some tamari. Added to the soup to simme for a few minutes.

  13. Larissa says

    Just made this recipe and enjoyed it! Only used one can of coconut milk to keep calories down, and made it vegan with half a block firm tofu cut into cubes and 1 can of chickpeas. I also added cremini mushrooms! I bought the Thai kitchen green curry paste and added the entire jar. A very easy, protein packed soup with lots of flavour!

    PS – Don’t skip the lime when serving, really adds to the taste!

    Thank you!

  14. Maria says

    Hi Dana,
    It’s disheartening that you’ve decided to change the focus of this blog by including animal products in your recipes. I will no longer use your site and won’t be recommending it to others in my community of chefs/home cooks.

  15. sam shamansky says

    This recipe is an absolute winner. I followed it to the t and used brown rice as my partner hid the rice noodles from me. I sliced a medium sized jalapeno, seeds and all, into the broth, which imparted a great deal of heat. Don’t forget the lemongrass. Adds enormous depth of flavor.

  16. KB says

    This was delicious. I also made it with shrimp instead of chicken and it worked great.

    Any tips to prevent the coconut milk from separating/curdling ? It only seemed to impact the appearance but would be nice to avoid.

    Also wondering if you would suggest doing anything different to make it a little thicker/creamier? Thanks for this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing! We wonder if the brand of coconut milk was the issue? We’d recommend a thick and creamy milk such as Aroy-D to solve both issues. Hope that helps!

  17. Kate says

    Loved this recipe. All was looking to make vegetarian so added broccoli and soy chick’ strips that I marinated in amino acids and then pulled apart.

    Also couldn’t find Thai chilis so used a T of Sambal Oelek chili paste.

    Delish!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Kate! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. Emily says

    So sad you’re no longer vegan, particularly when we have an animal borne pandemic right now. I used to love this site. Disappointed ☹️

    • Jack Ferry says

      Vegan is about ethics, they just like to eat a lot of plants. True there’s nothing “minimalist” about eating animals, so you could be disappointed in that way but no need to put the vegan label on folks who were never vegan.

  19. Emily says

    Yum yum yum! We made this last night – SO GOOD! We only used 3 cups of stock and our noodles soaked up a lot of liquid so this ended up being more like a Thai Mac and cheese consistency, which was AMAZING! The curry paste we use is a little spicy, so this had some heat. So good! Very comforting and filling.

  20. Cari Jacks says

    Oh my goodness! This was SO yummy! Fantastic recipe! I couldn’t find lemongrass or the Thai chili’s but it was still fantastic without it. I had some little potatoes that needed to be used so I threw those guys in there as well as some carrot just for fun. This will definitely have a permanent place in my recipe rotation. Thank you, Minimalist Baker for making this pregnant mamma’s dreams come true. Baby has been craving Thai food something fierce and this hit the spot!

  21. Jennifer Dellerba says

    Very much looking forward to making this tonight! Quick question. Any thoughts or guidance on using shrimp instead of chicken? I have chicken but it’s still mega frozen..

    All of your recipes have been a hit in our house. Thank you for crushing it!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, we’re so glad you enjoy our recipes! Shrimp should work well, but we would say cook it for less time. It should only need to boil a few minutes to cook through. Let us know if you try it!

  22. Kimberly W says

    5 stars!

    I substituted butternut squash instead of chicken and it did not disappoint. I didn’t marinate it or anything just stuck it in the oven for 20 mins to soften before adding it to the broth.

    When the squash started to heat up and fall apart it made the soup this beautiful color and consistency!

    I also added lime leaves for flavour!

    Oh and instead of noodles, I used a little white rice. Something about rice drowning in a coconut milk green curry broth is mouth watering!

  23. Maria says

    Husband and I LOVE this recipe. So flavorful and was so comforting like how “traditional” chicken noodle soup is.

    Here’s how I modified it with what I had at home (and a great ingredient mistake):
    – I didn’t add any heat to the recipe. We both tolerate heat differently and me being the one that has a higher tolerance, I felt like the Thai chili wasn’t necessary and would’ve distracted the overall flavor of the dish.
    – accidentally only bought 1 can of coconut milk. Being concerned with not having enough liquid, I did 2 cans of chicken broth with 1 can of coconut milk, which worked great! It didn’t make the soup as thick as it was supposed to, but turned out beautifully brothy with that slight cream consistency.
    – only had chicken thighs, not breasts. Also turned out well to make sure I had enough flavorful liquid from it’s natural fats!
    – a touch of fresh lime juice and cilantro was a nice, subtle flavor touch (add to taste). Fresh basil might’ve been good since mine turned out to be more brothy (kind of like pho).
    – since I didn’t have not couldn’t find lemongrass, I read that fresh lemon zest could work. And it did! I probably used about half tsp to a 3/4 tsp

    So although I wasn’t able to make this recipe perfect the first time around, it still turned out AMAZING. Husband and I want to make this with the appropriate coconut milk needed next time to see which version we like more.

    Thank you for creating this recipe Dana!! Another one of your creations in the books.

  24. Shari says

    Hello Dana!

    I have followed many recipes on your blog for a long time but this is my first time commenting. :) I made this yesterday (vegan version – not vegan, but I can’t touch any raw meat that is not fish) and I loved it. I used two cans of chickpeas as suggested and used pad thai noodles instead of the thin maifun noodles. I roasted the seasoned chickpeas in the oven for about 15 minutes at 400 F and also added sauteed carrots to the dish in lieu of the Thai chili. God bless you and your family. You rock!

  25. Jessica says

    I made this soup yesterday and it is fantastic!! It took me back to when I was in Thailand a couple years ago! I brined the chicken the night before I made the soup and it made the chicken so juicy and made it easier to shred it.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Jessica!! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  26. Meghan says

    I loved your blog and cookbook when it was vegan [bought multiple copies for friends and family], I was confused and surprised to see that you’re promoting meat now? I’m vegan for ethical reasons and it’s disappointing to see one of what I considered to be the best source for vegan recipes stray from that. Why change your content at this stage, especially without even offering a vegan substitute for the chicken? I hope you return to vegan recipes only you are amazing at them <3. It's hard to support a forum that condones the killing of animals :(.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the feedback, Meghan! As you might imagine, diet is a deeply personal choice and just as we respect your decision to eat in a way that makes you feel well and nourished, we ask that you respect our decision to eat in a way that makes us feel well and nourished. It’s different for every person. Honestly, my diet is changing all the time. The recipes I share are a reflection of that and this isn’t a strictly vegan blog – all eaters are welcome and we ask that you kindly respect that.

      In this recipe you can easily make it vegan. In fact, check out the other comments as one reader had an inventive way to use chickpeas!

      • Avni says

        “All eaters all welcome and we ask that you respect our choice to exploit and commodify other beings, while promoting their mass torture and murder” is what I heard.

        Sorry but I can no longer visit this site because I can’t respect “your choice” which infringes on other beings having any choices :/ how sad, I loved so many of your vegan recipes!

        • Kareena says

          Just made this and I was blown away by how flavorful and simple this dish was. I love that this recipe mostly uses pantry staples (especially if you sub chickpeas for chicken).

          Thanks!!

  27. KStew says

    Made this tonight with large rice noodles, homemade bone broth and real Thai curry paste, it was fantastic! It’s exactly like chicken noodle soup with Thai flavor. I cooked the noodles right in the broth during the last 7minutes of cooking. I will not forget this recipe. Thanks for posting this!

  28. Carla says

    OMG. This looks crazy good. I would devour a large bowl of this right now. I would use red curry paste though as I don’t like green curry very much. Had an underwhelming vegan green curry yesterday.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That would work but it will infuse a different flavor. Let us know if you give it a go!

  29. Jess says

    This was delicious!!! Made it with chickpeas because no chicken on hand. One can of chickpeas, added when chicken called for. We also added lots of fresh veg- chopped broccoli, zucchini, and green beans! Sautéed the veg separately in coconut oil with salt and pepper, then added at the end to simmer for a couple of minutes. Will definitely make again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing, Jess! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alessandra, We announced in early 2019 that we’d be adding some meat and eggs back in and will provide vegan options whenever possible. If you’d like to continue seeing our only vegan content, you can subscribe to our vegan-only email list as well as visit our recipe page and select “special diet” “vegan.”

  30. Kat says

    Dana, I just wanted to thank you for your incredible recipes, food, and wide net cast for responsibly sourced and deliciously accessible food for all. I have 2 small children with autism, GFCFSF, one on intermittent keto diets for anemia and seizures. Your vegan recipes have been easily adaptable on an organic budget for money and time. I often choose your vegan option (though I am not) because it takes perfect the way you designed it. And my own awareness for the animals kingdom. It is hard to see negative agendas off-putting towards a gracious minimalist baker like yourself during times like these. Your menus have been tried and true staples in my home and I thank you. I made this soup on lockdown and it was perfection with and without the meat. Thank you

  31. ML says

    I really enjoyed this recipe, and I like that Dana always leaves room to season to taste. I think the soup base is awesome and customizable. We didn’t have lemongrass or thai chilies but really wish we had! We also added in fresh oyster mushrooms during the last five minutes of cooking and we thought that was really good.

  32. Nathaly says

    Hi Dana! Made this last night for my family and it was a success. Very flavorful. I did it with shrimp instead of chicken, added at the last minutes to prevent overcooking. Thanks!!!!

  33. Leslie says

    This is the best coconut curry I’ve made at home! I used tempeh and simmered ahead of time with tamari. I used full fat coconut milk and only 3 cups of vegetable stock. I also added a pepper, carrot and mushrooms. This a great meal to use up veggies in the fridge that need to go away. Have you tried this red or yellow curry paste? Just wondering if it would as good w a different curry. The lemongrass is definitely worth including, I wouldn’t skip that. Thanks, Dana, we will definitely be making this one again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing! We haven’t tried other curry pastes but suspect it would work!

  34. Kristin says

    Check out Marion’s Kitchen, she has really helped me learn how to make amazing authentic Asian food and she has several pho recipes!

  35. Suzanne....Oh my wow! says

    Oh my wow! This. Is. Delicious! Thank you again for another bowl of Yum! I added carrots to mine because I love them and needed to use them. Delectable!

  36. Rebekah says

    Hi!
    I m excited to try this. I find that curry paste can be expensive. Is there any way to substitute with just curry powder?

    Thank you
    Rebekah

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The curry paste is really key in my opinion (it’s a complex, spicy, tart sauce). But if you try using just curry powder, let us know how it goes!

  37. Melissa says

    It’s unlikely that I will be able to find the lemongrass or the Thai chili near me. Any substitution ideas?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Omit the lemongrass (it’s already in the curry paste), and use red pepper flake instead of Thai chili!

  38. Catie says

    Hello! I enjoy your vegan recipes but prefer not to have recipes with dead animals in my inbox. I was going to delete this one but then saw the “v/gf” label in the upper right of the image, so I clicked on it hoping that it was an “UNchikn” recipe. Yet the recipe contains chicken. This can be very misleading to people who don’t understand vegetarianism/veganism as many vegetarians still believe they can eat chicken as vegetarians. (Truly, even eating eggs is supporting the chicken industry and is equivalent to eating chickens. Please keep that in mind vegetarians :).) Just wanted to mention that you may want to remove the “v/gf” label. I do appreciate your vegan recipes still. Be well! Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So sorry about that! We’ll revise the image! As for email, if you’d like you can modify your subscription to receive only vegan recipes by selecting “only want vegan recipes” at the bottom of any email we’ve sent recently! Sorry again for the error.

  39. Mindy says

    Yummmmy! I added lime juice, siracha in place of the chili and portobello slices the last 5 minutes:) Thanks for such a great recipe! Was a treat?

  40. E says

    When you switched to being a non-vegan blog, you used to encourage people to buy humanely raised animal products. I wish you would continue to do that. If people are buying chicken from say, Walmart, they’re buying chickens that have been tortured their entire lives. I hope you go back to adding those encouragements.

  41. Cal says

    I’ve made this substituting Butler Soy Curls for the chicken along with cannelloni or butter beans and veggie broth with water and one can of full fat coconut milk. Keeps it vegan.