Thai Red Curry Noodle Soup
Prep Time30 mins
Cook Time30 mins
Servings: 8 bowls
Calories: 256kcal
Ingredients
- 1 tbsp olive oil
- 1.5 lbs boneless, skinless chicken breast cut into 1-inch chunks
- 3 cloves garlic minced
- 1 whole red bell pepper diced
- 1 whole onion diced
- 3 tbsp Thai Kitchen red curry paste
- 1 tbsp ginger grated
- 6 cups chicken broth
- 1 (13.5oz) can coconut milk
- 1 (8oz) package Healthy Noodles
- 1 tbsp fish sauce
- 1 tsp splenda
- 3 whole green onions thinly sliced
- 1/2 cup fresh cilantro leaves chopped
- 1/2 cup basil leaves chopped
- 2 tbsp lime juice
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in red curry paste and ginger until fragrant, about 1 minute.
- Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
- Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
- Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
- Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
- Serve immediately.