Thai Chicken Noodle Soup
Description
This Thai chicken noodle soup uses red curry, red bell peppers, coconut milk, and fresh basil. It's delicious and bursting with bright, bold flavors!
Ingredients
•
1 tablespoon olive oil
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2 carrots, shredded
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1/2 onion, diced
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1/2 red bell pepper, diced
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2 large chicken breasts, chopped in small pieces
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2 cloves garlic, minced
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1 (32 fluid ounce) container chicken broth
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1 (14 ounce) can coconut milk
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2 tablespoons red curry paste
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2 teaspoons salt
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1/2 teaspoon ground black pepper
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4 ounces rice noodles, broken in half
Directions
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
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
Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.