Easy Thai Chicken Noodle Soup
Loaded with chicken, veggies and rice noodles, this coconut milk based soup comes together in about 20 minutes and is a family favorite.
Servings: 6 servings
Calories: 479kcal
Ingredients
- 1 tablespoon vegetable oil
- 2-3 cloves garlic minced
- 1 red bell pepper diced
- 1 cup shredded carrots
- 3-4 tablespoons green curry paste
- 3 cups chicken broth
- 4-6 ounces flat rice noodles
- 1 14 oz. can coconut milk
- 2-3 cups cooked shredded chicken
- Pinch of crushed red pepper flakes
- Salt and pepper to taste
- Lime wedges for garnish
Instructions
- Heat oil in a large Dutch oven over medium heat. Add garlic, bell pepper and carrots and cook until vegetables are just tender, 3-5 minutes.
- Add green curry paste to pot and stir to combine with vegetables. Whisk in chicken broth and bring to a boil.
- Add noodles and simmer until noodles are tender, 4-6 minutes. Stir in coconut milk, chicken, red pepper flakes, and salt and pepper, to taste. Cook until heated through. Serve with fresh lime wedges, if desired.
Nutrition
Serving: 1g | Calories: 479kcal | Carbohydrates: 36g | Protein: 38g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Cholesterol: 104mg | Sodium: 989mg | Fiber: 3g | Sugar: 3g