Thai Chicken Noodle Soup

By Dash of Amy
May 20, 2018
0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: A new Thai style twist on basic chicken noodle soup using red curry, red peppers, coconut milk, and fresh basil. A fantastic flavor combination that whips up in just minutes.Dash of Amy

Serves: 6
Prep time: 10 min
Cook time: 15 min

  • 1/2 onion, diced
  • 1/2 red pepper, diced
  • 2 carrots, shredded
  • 2 large chicken breasts, cubed in small pieces
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 32 ounces organic chicken broth
  • 1 can coconut milk
  • 2 tablespoons red curry paste
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4-5 ounces rice noodles, broken in half
  • 10 fresh basil leaves, finely chopped
  1. Heat a large stock pot over medium heat; then add olive oil and veggies.
  2. Cook for about 3 minutes, then add the chicken; mix well.
  3. Add the garlic, then cook until chicken is cooked through.
  4. Add chicken broth, coconut milk, curry paste, salt and pepper; bring to a boil.
  5. Once boiling add the noodles, breaking them in half if desired.
  6. Allow the soup to come to a boil again, reduce heat to low, and let it simmer for about 3 minutes.
  7. Put the lid on, remove from heat, and let it sit for 5-10 minutes so the noodles don't get overcooked.

More Great Recipes:
Chicken|Vegetable|Entree|Soup|One-Pot Wonders|Fall|Winter