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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.
Ingredients
- 1 tablespoon olive oil
- 2 carrots, shredded
- ½ onion, diced
- ½ red bell pepper, diced
- 2 large chicken breasts, chopped in small pieces
- 2 cloves garlic, minced
- 1 (32 fluid ounce) container chicken broth
- 1 (14 ounce) can coconut milk
- 2 tablespoons red curry paste
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 4 ounces rice noodles, broken in half
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 332 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat13g | 66% |
| Cholesterol47mg | 16% |
| Sodium1681mg | 73% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber2g | 7% |
| Total Sugars3g | |
| Protein19g | |
| Vitamin C16mg | 78% |
| Calcium35mg | 3% |
| Iron3mg | 17% |
| Potassium385mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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