Thai Chicken Noodle Soup
Ingredients
-
1.5
lbs
skinless chicken breast, cubed
-
3
tb
coconut oil
-
1
can
full fat coconut milk
-
1
8 oz package
rice noodles
-
6
cups
chicken broth
-
3
tb
red curry paste
-
4
cloves
garlic, mashed
-
1
unit
onion, diced
-
3
unit
carrots, sliced into coins
-
2
unit
red bell peppers, thinly sliced
-
1
tb
ground ginger
-
1
tsp
cumin
-
1
bunch
cilantro, roughly chopped
-
to taste
unit
salt and pepper
Instructions
- Heat coconut oil in a large soup pot over low-medium heat.
- Add onion and chicken, sauté for 3-4 minutes.
- Stir in ground ginger, cumin, garlic, and a pinch of salt and pepper, and cook for another minute.
- Add chicken broth and red curry paste, mix well, and bring to a boil.
- Reduce heat to low and let it simmer.
- In another pot, boil water and cook the rice noodles according to package directions, then drain.
- Add the cooked noodles, carrots, and red peppers to the soup and simmer for 5 minutes.
- Blend 1 can of coconut milk with 3 cups of the soup until smooth, then return to the pot and stir.
- Optionally, shred some chicken before serving.
- Top with cilantro and serve.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
25g
Total carbohydrates
35g
Total protein
30g
Sodium
800mg
Cholesterol
90mg
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