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–+ servings

Thai Chicken Noodle Soup

Thai Red Curry Chicken Noodle Soup is a quick, cozy dinner with tender chicken, coconut milk, fresh herbs, and rice noodles. Easy and better than takeout.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Servings 6
Calories 457 kcal

Ingredients
  

  • 1 ½ tablespoons olive oil
  • 1 ½ pounds chicken breast, boneless and skinless, cut into ½-inch thick pieces
  • salt + black pepper, to taste
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup onion, diced
  • 2 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 6 cups low-sodium chicken broth
  • 1 can unsweetened coconut milk, (13.5 ounces)
  • 4 ounces thin rice noodles
  • 1 tablespoon fish sauce
  • 1 tablespoon agave syrup, or brown sugar
  • 2 teaspoons freshly squeezed lime juice
  • ⅓ cup cilantro leaves, freshly chopped
  • 2 to 3 tablespoons fresh basil leaves, cut into ribbons
  • green onions, for garnish

Instructions
 

  • Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chicken and season with salt and pepper.
    1 ½ pounds chicken breast, salt + black pepper, 1 ½ tablespoons olive oil
  • Cook for 3–4 minutes, until golden. Remove and set aside. In the same pot, add the garlic, bell pepper, and onion.
    3 cloves garlic, 1 red bell pepper, 1 cup onion
  • Sauté for 3–4 minutes, stirring now and then, until softened. Stir in the red curry paste and grated ginger.
    1 tablespoon freshly grated ginger, 2 tablespoons red curry paste
  • Cook for 1 minute, just until fragrant. Pour in the chicken broth and coconut milk. Use a wooden spoon to scrape up any browned bits from the bottom. Return the cooked chicken to the pot.
    1 can unsweetened coconut milk, 6 cups low-sodium chicken broth
  • Bring everything to a boil, then lower the heat and simmer for about 10 minutes. Add the rice noodles, fish sauce, and agave or brown sugar. Simmer for 5 minutes, or until the noodles are soft.
    4 ounces thin rice noodles, 1 tablespoon agave syrup, 1 tablespoon fish sauce
  • Turn off the heat and stir in the green onions, cilantro, basil, and lime juice. Taste and adjust with salt and pepper if needed. Serve hot and enjoy.
    ⅓ cup cilantro leaves, 2 to 3 tablespoons fresh basil leaves, green onions, 2 teaspoons freshly squeezed lime juice

Nutrition

Calories: 457kcalCarbohydrates: 30gProtein: 32gFat: 24gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 73mgSodium: 485mgPotassium: 908mgFiber: 3gSugar: 7gVitamin A: 1540IUVitamin C: 33mgCalcium: 50mgIron: 3mg
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