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Coconut Curry Chicken Noodle Soup

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
30 min
SERVINGS
6 servings
Dinner Thai
Coconut Curry Chicken Noodle Soup
Ingredients
  • 1 tablespoon olive oil
  • 2 carrots, shredded
  • 1/2 onion, diced
  • 1/2 red bell pepper, diced
  • 2 large chicken breasts, chopped in small pieces
  • 2 cloves garlic, minced
  • 1 (32 fluid ounce) container chicken broth
  • 1 (14 ounce) can coconut milk
  • 2 tablespoons red curry paste
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 4 ounces rice noodles, broken in half
Instructions
1
Preheat a large stock pot over medium heat by adjusting the burner to achieve a moderate flame. Add oil, carrots, onion, and bell pepper into the pot. Sauté for approximately 3 minutes to soften the vegetables. Add chicken and blend the ingredients together seamlessly.
2
Introduce garlic into the mixture, allowing its flavors to meld with the other components. Continue cooking until the chicken is no longer pink in the center and its juices flow freely, taking around 5 to 10 minutes.
3
Combine chicken broth, coconut milk, curry paste, salt, and pepper in the pot. Stir until well incorporated. Bring the soup to a rolling boil, approximately 5 minutes later.
4
Add noodles to the pot and allow it to reach a boiling point once again. Then, reduce the heat to a low setting and let simmer for about 3 minutes.
5
Cover the pot with a lid, remove it from the heat source, and let sit for just enough time until the noodles become tender, taking around 5 to 10 minutes.