Thai Chicken Noodle Soup
Ingredients
The soup base
-
1.5
lbs.
boneless skinless chicken breast, cooked and shredded
-
1
tablespoon
coconut oil
-
1
cup
red onion, thinly sliced
-
2
cloves
garlic, minced
-
1
tablespoon
minced fresh ginger
-
3
tablespoons
red curry paste
-
6
cups
chicken broth
The vegetables
-
2
carrots
sliced
-
½
cup
green beans or snow peas
-
1
red pepper
julienned
The noodles and cream
-
8
oz.
brown rice noodles
-
14
oz.
coconut milk (in a can)
The finishing touches
-
2
tablespoons
fresh lime juice
-
⅓
cup
fresh cilantro, diced
-
optional
sliced avocado and sliced green onions for topping
Instructions
- Cook the brown rice noodles in boiling water for 4 minutes, then drain and cool in an ice bath.
- Heat coconut oil in a large pot over medium-high heat and sauté red onions until translucent.
- Add garlic and ginger, sautéing until fragrant, then stir in red curry paste until thickened.
- Pour in chicken broth, bring to a boil, then reduce to a simmer and add shredded chicken.
- Add cooked noodles, carrots, red pepper, and green beans or snow peas to the pot.
- Blend a cup of broth with coconut milk until creamy, then return to the pot and simmer for 5 minutes.
- Finish with fresh lime juice and cilantro, and serve with optional avocado and green onions.
Nutrition Facts (estimated)
Servings
8
Calories
282
Total fat
9g
Total carbohydrates
29g
Total protein
21g
Sodium
931mg
Cholesterol
49mg
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