Christine Flynn’s Coconut Broth With Noodles, Sweet Potato And Leftover Protein
20
- Prep Time10 min
- Total Time25 min
- MakesServes 4
Excerpted from Easy Does It by Christine Flynn. Copyright © 2026 Christine Flynn. Photography by Suech and Beck. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Soups are a great way to stretch leftover proteins and dress them up a bit. This coconut curry soup can be made quickly, and the flavours combine well with just about any protein. Piling all sorts of inviting textures on top, like jalapenos, cilantro and thinly sliced cabbage, takes this simple soup to the next level.
Ingredients
2 cups leftover cooked protein, such as chicken, cod, pork, steak or soft tofu
3 tbsp coconut oil or olive oil
3-in. piece fresh ginger, sliced
1 medium sweet potato, peeled and cut into 2-in. cubes
Pinch of salt
1 tbsp yellow curry powder
1 tsp turmeric
4 cups chicken broth or water
2 400-mL cans full-fat coconut milk
1 tbsp honey or sugar
4 oz rice vermicelli or rice stick noodles
2 tbsp fish sauce
1 tbsp pepperoncini juice
Zest and juice of 2 limes
To serve
Handful of fresh cilantro
½ cup pickled turnips
½ cup thinly sliced green cabbage
2 scallions, thinly sliced
1 jalapeno pepper, thinly sliced
Chili crisp
Lime wedges
Instructions
Chop or tear your protein into bite-sized pieces. In a large saucepan over high heat, warm the coconut oil. Add the ginger. Fry for 3 to 5 min until golden brown, stirring so that it does not burn. Use a slotted spoon to remove the ginger and discard.
Add the sweet potato and a big pinch of salt to the ginger-infused oil. Cook for 3 to 5 min, until sweet potato just starts to soften. Add the curry powder and turmeric. Stir. Let the spices toast for about 30 sec, then add the chicken broth, coconut milk and honey. Bring the soup to a boil. Reduce heat to a simmer and cook for 10 to 12 min, until the sweet potato is al dente, but not soft.
Rinse the noodles well with water. Add them to the saucepan, along with your protein. Stir so that the noodles separate. Continue cooking for about 2 min, or until the noodles are tender and the protein is warmed through. Add the fish sauce, pepperoncini juice and lime zest and juice. Give everything a good stir.
Divide the soup among bowls. Top each serving with fresh cilantro, pickled turnips, green cabbage, scallions and jalapeno. Serve with chili crisp and lime wedges. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Get more easy spring recipes from Christine Flynn.
Excerpted from Easy Does It by Christine Flynn. Copyright © 2026 Christine Flynn. Photography by Suech and Beck. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
