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Prep time
10 minutes
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Cook time
15 minutes
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Serves
6
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
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Ingredients
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1/2
onion, diced
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1/2
red pepper, diced
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2
carrots, shredded
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2
large chicken breasts, cubed in small pieces
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1 tablespoon
olive oil
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2
garlic cloves, minced
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32 ounces
organic chicken broth
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1
can coconut milk
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2 tablespoons
red curry paste
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2 teaspoons
salt
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1/2 teaspoon
black pepper
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4-5 ounces
rice noodles, broken in half
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10
fresh basil leaves, finely chopped
Directions
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Heat a large stock pot over medium heat; then add olive oil and veggies.
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Cook for about 3 minutes, then add the chicken; mix well.
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Add the garlic, then cook until chicken is cooked through.
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Add chicken broth, coconut milk, curry paste, salt and pepper; bring to a boil.
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Once boiling add the noodles, breaking them in half if desired.
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Allow the soup to come to a boil again, reduce heat to low, and let it simmer for about 3 minutes.
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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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