Description
A warm and flavorful Thai Red Curry Noodle Soup featuring tender chicken, creamy coconut milk, and vibrant vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into chunks
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 4 cups chicken broth
- 1 can (14 ounces) coconut milk
- 2 tablespoons red curry paste
- 8 ounces rice noodles
- 1 cup baby spinach
- Lime wedges, for serving
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chicken, season with salt and pepper, and cook until browned. Remove and set aside.
- In the same pot, add garlic and red bell pepper; sauté until softened.
- Stir in the chicken broth, coconut milk, and red curry paste. Bring to a simmer.
- Add the rice noodles and cook according to package instructions until tender.
- Return the chicken to the pot and stir in the spinach until wilted.
- Serve hot, garnished with lime wedges and fresh cilantro.
Notes
Adjust the spiciness by adding more or less red curry paste. For a vegetarian version, use tofu and vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Thai, curry, noodle soup, chicken, quick meal, comforting soup