Thai Chicken Noodle Soup Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 6 servings:

• 1 tablespoon olive oil
• 2 carrots, shredded
• onion, diced
• red bell pepper, diced
• 2 large chicken breasts, chopped into small pieces
• 2 cloves garlic, minced
• 1 (32 fluid ounce) chicken broth
• 1 (14 ounce) can coconut milk
• 2 tablespoons red curry paste
• 2 teaspoons salt
• teaspoon ground black pepper
• 4 ounces rice noodles, broken in half

Directions

Follow these simple steps for a delicious, hearty soup:

1. Heat a large stock pot over medium heat and add the olive oil. Once the oil is hot, add the shredded carrots, diced onion, and diced bell pepper. Cook for about 3 minutes, stirring occasionally.
2. Add the chopped chicken to the pot, mixing it well with the vegetables. Cook the chicken until it is no longer pink in the center and the juices run clear, about 5 to 10 minutes.
3. Once the chicken is cooked, add the minced garlic and cook for another 1 minute to release its flavor.
4. Pour in the chicken broth, coconut milk, and red curry paste. Stir well to combine, then add the salt and black pepper. Bring the mixture to a boil, which should take about 5 minutes.
5. Once boiling, add the rice noodles, breaking them in half if needed. Stir, then allow the soup to come back to a boil.
6. Reduce the heat to low and let the soup simmer for about 3 minutes, allowing the noodles to soften.
7. Cover the pot, remove it from heat, and let it sit for 5 to 10 minutes until the noodles are tender.

Nutrition Facts

Per serving (1/6 of the recipe):

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.