Description
A flavorful and comforting Thai Chicken Noodle Soup that combines tender chicken, fresh vegetables, and aromatic spices in a creamy coconut broth.
Ingredients
Scale
- 3 cups chicken broth
- 1 cup coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 cups cooked chicken, shredded
- 8 ounces rice noodles
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup snap peas
- 2 green onions, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, combine the chicken broth, coconut milk, red curry paste, fish sauce, and lime juice. Bring to a simmer over medium heat.
- Add the shredded chicken, bell peppers, carrots, and snap peas to the pot. Cook for about 5-7 minutes, until the vegetables are tender.
- Meanwhile, prepare the rice noodles according to package instructions. Drain and set aside.
- Once the vegetables are cooked, add the cooked rice noodles to the soup and stir gently to combine.
- Serve hot, garnished with sliced green onions, fresh cilantro, and lime wedges on the side.
Notes
- For added heat, include sliced jalapeños or a dash of sriracha when serving.
- Substitute shrimp or tofu for the chicken for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 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