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

Nutrition per serving