"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."


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  • 1 tablespoon olive oil
  • 2 carrots, shredded
  • 1/2 onion, diced
  • 1/2 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
  • 1/2 teaspoon ground black pepper
  • 4 ounces rice noodles, broken in half
  • Directions

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    1. 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.
    2. 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.
    3. Cover the pot, remove from heat,and let sit just until noodles are tender, 5 to 10 minutes.

    Nutrition Facts

    Per Serving: 332 calories;18.6 g fat;22.7 g carbohydrates;18.9 g protein;47 mg cholesterol;1681 mg sodium.Full nutrition
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