Description
A flavorful and aromatic Thai Chicken Noodle Soup that combines tender chicken, fresh vegetables, and rice noodles in a fragrant broth.
Ingredients
Scale
- 1 lb chicken breast, sliced
- 4 cups chicken broth
- 2 cups water
- 200g rice noodles
- 1 cup coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup mushrooms, sliced
- 1 bell pepper, sliced
- 1 cup spinach
- Fresh cilantro for garnish
- Chili flakes to taste
Instructions
- In a large pot, combine chicken broth and water, and bring to a boil.
- Add the sliced chicken and cook until no longer pink.
- Stir in the red curry paste and cook for 2 minutes.
- Add the mushrooms and bell pepper, and simmer for 5 minutes.
- In a separate pot, cook the rice noodles according to package instructions, then drain.
- Stir in the coconut milk, fish sauce, and lime juice into the soup.
- Add the cooked noodles and spinach to the soup, and cook until the spinach wilts.
- Serve hot, garnished with fresh cilantro and chili flakes.
Notes
- Adjust the spice level by adding more or less red curry paste.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg