My car is cursed. After the latte incident nearly two weeks ago, it still reeks. I had it detailed for $50 and I’ve been obsessively keeping it clean — no more leaving half-eaten fig stems in the cup holders — and yet the smell persists. It doesn’t quite smell like child vomit, but like spoiled milk: that sour, lingering dairy odor. With daytime highs around 70 degrees in Colorado, the car gets warm and the smell only intensifies. I even tried Febreze, which doesn’t help — it makes me cough and leaves a chemical overlay on top of the sour milk scent. I’m annoyed. With my ’97 Civic smelling like a daycare after a snack time disaster, I feel certain I won’t be taking anyone out on a date anytime soon. My car has effectively sabotaged my dating life.
On a related note about inappropriate things involving children, I have to call out a commercial I saw recently. Every time it airs, I feel sick to my stomach. It’s one of the most inappropriate ads I’ve seen — Luv’s marketing team really dropped the ball on that one.
I’m heading to L.A. soon. It’s been in the 80s there lately, which means beach days (ugh, swimsuits), walks on the pier, CrossFit South Bay classes, and lots of patio meals. I’ll be filming everything: my food, the CrossFit Open WOD 12.3, and whatever weird antics Sergio and his friends get up to in public. Full-on tourist mode: camcorder, fanny pack, and a visor (I need to ask my mom about the spelling — she rocks them).
Don’t be intimidated by the ingredient list below — it looks like a lot, but making a flavorful curry soup is all about seasoning. If you take the time to layer the spices and seasonings, it’s absolutely worth it. The result is rich, aromatic, and delicious. Thanks for the recipe idea, James!
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Chicken Coconut Curry Noodle Bowl
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.8 from 13 reviews
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4-6 1x
Ingredients
Scale
- 1 medium spaghetti squash
- 1 lb chicken, chopped into 1 inch cubes
- 1 red bell pepper, diced
- 1 medium yellow onion, diced
- 3–4 cups spinach or kale (I used kale)
- 1 (14oz) can coconut milk
- 2 cups vegetable broth (no sugar added)
- 2 tablespoons almond butter (optional)
- 2 tablespoons Coconut Cream Concentrate (optional — for a creamier curry)
- 2 garlic cloves, minced
- 1 tablespoon Coconut Aminos
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce
- 3 tablespoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- salt and pepper to taste
- 2 tablespoons virgin coconut oil
- 2 limes, sliced
- cilantro, for garnish
- green onions, for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the spaghetti squash in half lengthwise, remove the seeds and strings, place cut-side down on a baking sheet, and roast for 20–25 minutes, or until the squash gives slightly when pierced.
- While the squash roasts, heat a large soup pot or saucepan over medium heat and add the coconut oil.
- Add the garlic. When fragrant, add the diced onion and bell pepper.
- Cook the vegetables for about 5 minutes, until they begin to soften.
- Add the diced chicken and cook about 8 minutes, until the pink is gone on the outside (it will finish cooking in the soup).
- Stir in the coconut milk, vegetable broth, spinach or kale, coconut aminos, sesame oil, fish sauce, and all spices. Mix to combine.
- Cover and simmer for about 5 minutes, until the greens are wilted and the flavors are melded.
- When the spaghetti squash is done, use a fork to scrape out the strands.
- Place the squash “noodles” in bowls, ladle the coconut curry soup over them, squeeze lime juice on top, and garnish with cilantro and green onions.