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.
Ingredients
- olive oil: 1 Tbsp
- carrots: 2 piece (shredded)
- onion: 0.5 piece (diced)
- red bell pepper: 0.5 piece (diced)
- chicken breasts, chopped in small pieces: 2 piece
- garlic: 2 clove (minced)
- chicken broth: 1 container (32 fluid ounce container)
- coconut milk: 1 can (14 ounce can)
- red curry paste: 2 Tbsp
- salt: 2 tsp
- ground black pepper: 0.5 tsp
- ounces rice noodles, broken in half: 4 piece
Metric Conversion
Stages of cooking
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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.
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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.
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Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.
