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–+ servings

Thai Chicken Noodle Soup

A comforting and vibrant meal bursting with rich flavors from red curry paste and creamy coconut milk.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 282
Ingredients Method Nutrition

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast cooked and shredded
  • 1 tablespoon coconut oil
  • 1 cup red onion thinly sliced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 3 tablespoons red curry paste
  • 6 cups chicken broth
  • 2 carrots sliced
  • 0.5 cup green beans or snow peas
  • 1 each red pepper julienned
  • 8 oz brown rice noodles
  • 14 oz coconut milk in a can
  • 2 tablespoons fresh lime juice
  • 1/3 cup fresh cilantro diced
  • sliced avocado optional topping
  • sliced green onions optional topping

Method
 

  1. Heat a large Dutch oven or soup pot over medium-high heat. Add coconut oil and sliced red onion. Sauté until translucent, about 3-4 minutes. Add minced garlic and ginger, stirring for about 30 seconds.
  2. Stir in the red curry paste into the aromatic mixture and cook for 2-3 minutes until it thickens slightly.
  3. Pour in chicken broth and bring to a gentle boil. Reduce heat to simmer and add cooked shredded chicken.
  4. In a separate medium pot, boil water and cook brown rice noodles according to package instructions (about 4 minutes). Drain and rinse under cold water.
  5. Add sliced carrots, julienned red pepper, and green beans or snow peas to the broth mixture and simmer for 5 minutes.
  6. Blend a cup of broth with coconut milk until smooth and creamy. Pour back into the soup pot and stir well.
  7. Allow to simmer for an additional five minutes. Finish with fresh lime juice and chopped cilantro before serving.

Nutrition

Serving: 1gCalories: 282kcalCarbohydrates: 29gProtein: 21gFat: 9gFiber: 1g

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