Thai Chicken Noodle Soup

By Dash of Amy
May 20, 2018
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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.

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