THAI CHICKEN NOODLE SOUP
“A new Thai-style twist on basic chicken noodle soup using red curry, red bell peppers, coconut milk, and fresh basil. A fantastic flavor combination that whips up in just minutes.”
Prep: 10 m
Cook: 30 m
Ready In: 40 m
1 Tbsp. olive oil
2 Carrots, shredded
1/2 Onion, diced
1/2 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 Oz. ) can coconut milk
2 Tbsp. red curry paste
2 Tsp. salt
1/2 Tsp. ground black pepper
4 Oz. rice noodles, broken in half
HOW TO MAKE:
1-Heat a large stock pot over medium heat.
2-Add oil, carrots, onion, and bell pepper.
3-Cook for about 3 minutes.
4-Add chicken and mix well. Add garlic.
5-Cook until chicken is no longer pink in the center and juices run clear, 5 to 10 minutes.
6-Mix in chicken broth, coconut milk, curry paste, salt, and pepper.
7-Bring soup to a boil, about 5 minutes.
8-Add noodles and allow soup to come to a boil again.
9-Reduce heat to low and simmer about 3 minutes.
10-Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.
Per Serving: 332 calories; 18.6 g fat; 22.7 g carbohydrates; 18.9 g protein; 47 mg cholesterol; 1681 mg sodium. Full nutrition
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