Description
A comforting, creamy, and aromatic Thai Coconut Chicken Noodle Soup made with coconut milk, red curry paste, tender chicken, rice noodles, and fresh herbs. Perfect for a quick and flavorful meal.
Ingredients
- 1 lb chicken breast or thighs, shredded or sliced thin
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 6 oz rice noodles or vermicelli
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 1 cup bell peppers, thinly sliced
- 1 cup green beans or snow peas
- 1 cup bean sprouts
- 1/4 cup fresh herbs (basil, mint, cilantro), chopped
- 2 green onions, sliced
- 1/2 tsp chili flakes (optional)
Instructions
- Sauté garlic and ginger in a pot over medium heat until fragrant.
- Stir in the red curry paste and cook for 1-2 minutes.
- Add coconut milk and chicken broth; bring to a gentle simmer.
- Add fish sauce, lime juice, and brown sugar. Stir well.
- Add chicken and simmer until cooked through and tender, about 10 minutes.
- Add bell peppers, green beans, and noodles; cook until vegetables are crisp-tender and noodles are soft, about 5-7 minutes.
- Ladle soup into bowls and top with bean sprouts, fresh herbs, green onions, and chili flakes if desired.
Notes
- To make it vegetarian, substitute chicken with tofu or mushrooms and use vegetable broth.
- Add baby corn or bok choy for extra crunch.
- For richer flavor, add extra coconut cream before serving.
- Store leftovers in the fridge for up to 3 days; reheat gently on the stovetop.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
