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Thai Chicken Noodle Soup

Thai Chicken Noodle Soup

Cost $15, save $10

Source: Recommended by CookPal

  • 20 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Oil and Spices

    • 1 tablespoon olive oil
    • 2 tablespoons red curry paste
    • 🧂 2 teaspoons salt
    • ½ teaspoon ground black pepper

  • Vegetables

    • 🥕 2 carrots, shredded
    • 🧅 ½ onion, diced
    • ½ red bell pepper, diced
    • 🧄 2 cloves garlic, minced

  • Protein

    • 🍗 2 large chicken breasts, chopped in small pieces

  • Broth and Liquid

    • 🥣 1 (32 fluid ounce) container chicken broth
    • 🥥 1 (14 ounce) can coconut milk

  • Noodles

    • 4 ounces rice noodles, broken in half

STEPS

1

Heat a large stock pot over medium heat. Add olive oil, carrots, onion, and red bell pepper. Cook for about 3 minutes.

2

Add chicken and mix well. Add minced garlic. Cook until chicken is no longer pink in the center, about 5 to 10 minutes.

3

Mix in chicken broth, coconut milk, red curry paste, salt, and pepper. Bring soup to a boil, about 5 minutes.

4

Add rice noodles and allow soup to come to a boil again. Reduce heat to low and simmer for about 3 minutes.

5

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

NUTRIENTS

Per 1 serving

🔥

332

Calories

  • 19
    Protein
  • 23
    Carbs
  • 19
    Fats

💡 You can substitute chicken breast with chicken thighs for more flavor and tenderness.For added spiciness, include fresh Thai chili peppers or additional curry paste.Serve with a wedge of lime for a burst of freshness.Store leftovers in an airtight container in the fridge for up to 3 days.