Thai Chicken Noodle Soup is a tasty and comforting dish made with tender chicken, coconut milk, and spices that go well together. This soup is a satisfying meal because it has a great mix of textures and tastes.
Ingredients: 1 lb boneless, skinless chicken breasts, thinly sliced. 8 oz rice noodles. 1 can 14 oz coconut milk. 4 cups chicken broth. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 2 tablespoons red curry paste. 2 tablespoons fish sauce. 1 tablespoon soy sauce. 1 tablespoon fresh ginger, minced. 2 cloves garlic, minced. 1 lime, juiced. Fresh cilantro and lime wedges for garnish.
Instructions: Follow the directions on the package to cook the rice noodles. Remove the water and set it aside. Red curry paste, fish sauce, soy sauce, ginger, and garlic should all be put into a large pot along with coconut milk. Over medium-low heat, bring to a boil. Cut up some red bell pepper, chicken, and carrot into thin strips and add them to the pot. Make sure the chicken is fully cooked and the vegetables are soft. Add the cooked rice noodles and lime juice and mix well. Let it cook for another two to three minutes. Add fresh cilantro and lime wedges on top and serve hot.
Prep Time: 15 minutes
Cook Time: 20 minutes
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