Medium

Thai Chicken Noodle Soup

Name: Thai Chicken Noodle Soup
Prep time: 24 min
Cook time: 63 min
Total time: 87 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 carrots , shredded; ½ onion , diced; 0.5 reds bell pepper , diced; 2 large chicken breasts , chopped in small pieces; 2 cloves garlic , minced; 1 , 32 fluid ounce; 1 , 14 ounce; 2 tablespoons red curry paste; 2 teaspoons salt; 0.5 teaspoons ground black pepper; 4 ounces rice noodles , broken in half

Total Time

1h 27m

24m prep · 63m cook

Servings

4 people

Rating

—

Difficulty

Medium

4 views

🌾 Gluten-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

This Thai chicken noodle soup uses red curry, red bell peppers, coconut milk, and fresh basil. A fantastic flavor combination that whips together in just minutes.

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Ingredients

1 tablespoon olive oil
2 carrots , shredded
½ onion , diced
0.5 reds bell pepper , diced
2 large chicken breasts , chopped in small pieces
2 cloves garlic , minced
1 , 32 fluid ounce
1 , 14 ounce
2 tablespoons red curry paste
2 teaspoons salt
0.5 teaspoons ground black pepper
4 ounces rice noodles , broken in half

Instructions

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.
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.
3

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