Description
A new Thai-style twist on basic chicken noodle soup using red curry, red bell peppers, coconut milk, and fresh basil. A fantastic flavor combination that whips up in just minutes.
Ingredients
- 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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6