Description
Thai Chicken Noodle Soup: An Incredible Ultimate Recipe for Comfort
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 4 oz rice noodles
- 1 cup sliced bell peppers
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 2 green onions, chopped
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the sliced chicken and cook until it’s no longer pink, about 5-7 minutes.
- Stir in the red curry paste and cook for an additional minute until fragrant.
- Add the chicken broth and coconut milk to the pot. Stir well to combine.
- Add the fish sauce, lime juice, and brown sugar. Mix thoroughly and bring to a gentle simmer.
- In a separate pot, prepare the rice noodles according to the package instructions. Drain and set aside.
- Stir in the sliced bell peppers and mushrooms into the simmering broth. Cook for about 5 minutes.
- Add the baby spinach and cook until wilted, about 2 minutes.
- Add the cooked rice noodles to the soup and stir to combine. Heat through for another minute.
- Remove from heat and garnish with chopped green onions and fresh cilantro. Serve with lime wedges on the side.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg