Thai Chicken Noodle Soup

A new Thai-style twist on basic chicken noodle soup using red curry, red bell peppers, coconut milk, and fresh basil. A fantastic flavor combination that whips up in just minutes.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 332 Calories

Ingredients

• 2 teaspoons salt
• ½ teaspoon ground black pepper
• 1 (14 ounce) can coconut milk
• 1 tablespoon olive oil
• 2 carrots, shredded
• 2 cloves garlic, minced
• ½ red bell pepper, diced
• 1 (32 fluid ounce) container chicken broth
• ½ onion, diced
• 2 tablespoons red curry paste
• 2 large chicken breasts, chopped in small pieces
• 4 ounces rice noodles, broken in half

Recipe Instructions

Step 1

Heat a large stock pot over medium heat. Add oil, carrots, onion, and bell pepper. Cook for about 3 minutes. Add chicken and mix well. Add garlic. Cook until chicken is no longer pink in the center and juices run clear, 5 to 10 minutes.

Step 2

Mix in chicken broth, coconut milk, curry paste, salt, and pepper. Bring soup to a boil, about 5 minutes. Add noodles and allow soup to come to a boil again. Reduce heat to low and simmer about 3 minutes.

Step 3

Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.