Description
A comforting and flavorful Thai chicken noodle soup.
Ingredients
Scale
- 1 lb chicken breast, sliced
- 4 cups chicken broth
- 2 cups rice noodles
- 1 cup coconut milk
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 2 cups mixed vegetables (carrots, bell peppers, snap peas)
- Fresh cilantro for garnish
Instructions
- Heat chicken broth in a large pot over medium heat.
- Add red curry paste and stir until dissolved.
- Introduce sliced chicken and cook until no longer pink.
- Add coconut milk, fish sauce, and lime juice.
- In a separate pot, cook rice noodles according to package instructions.
- Add mixed vegetables to the soup and simmer for 5 minutes.
- Drain and add noodles to the soup.
- Garnish with fresh cilantro before serving.
Notes
- Adjust spice level by adding more or less curry paste.
- You can use leftover chicken for a quicker preparation.
- This soup can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: thai chicken noodle soup