Thai Chicken Noodle Soup
This Thai chicken noodle soup uses red curry, red bell peppers, coconut milk, and fresh basil. A fantastic flavor combination that whips together in just minutes.
Ingreadients :
- 1 tablespoon olive oil
- 2 carrots, shredded
- ½ onion, diced
- ½ 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 ounce) can coconut milk
- 2 tablespoons red curry paste
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 4 ounces rice noodles, broken in half
Step by Step :
- 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.
- 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.
- Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.
