Ingredients
Scale
- 2 cups chicken broth
- 1 pound boneless, skinless chicken thighs
- 8 ounces rice noodles
- 1 tablespoon red curry paste
- 1 can coconut milk
- 2 cups mixed vegetables (carrots, bell peppers, snap peas)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 2 green onions, sliced
- 1 handful fresh cilantro, chopped
Instructions
- In a large pot, combine chicken broth and bring to a simmer.
- Add the chicken thighs and cook until fully cooked, about 15 minutes.
- Remove the chicken, shred it, and set aside.
- In the same pot, add the red curry paste and cook for 1 minute.
- Stir in the coconut milk and mixed vegetables, cooking until tender.
- Add the fish sauce, lime juice, and return the chicken to the pot.
- Cook the rice noodles according to package instructions and add them to the soup.
- Garnish with green onions and cilantro before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- This soup can be made a day ahead for better flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Thai
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 75 milligrams
Keywords: Thai Chicken Noodle Soup, Comfort Food, Easy Recipes