Thai Chicken Noodle Soup
User Reviews
4.9
21 reviews
Excellent
Thai Chicken Noodle Soup
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A Thai Chicken Noodle Soup made with fresh vegetables, herbs, coconut milk, and red curry paste. A nutritious gluten-free and dairy-free dinner that is packed with flavor!
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Ingredients
- 2 Tablespoons coconut oil or EVOO
- 1 lb. chicken breasts cubed into bite size pieces (or 1 Rotisserie Chicken, shredded)**
- 1 onion diced
- 3 carrots cut on diagonal
- 2 teaspoons fresh ginger grated
- 4 Tablespoons red curry paste
- 2 teaspoons Chili garlic sauce
- 1/2 - 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 - 14.5 ounce cans chicken broth
- 2 - 13.66 ounce cans coconut milk
- 1 1/2 Tablespoon soy sauce
- 1/4 cup brown sugar
- 2 cups cauliflower chopped
- 1 red bell pepper sliced
- 6 ounces Rice Noodles or Sticks
- 1/4 cup cilantro chopped
- 1 red Thai chili optional
- limes optional
Instructions
- Heat coconut oil over medium high heat. Add onions, carrots, and chicken breast. Saute for 5 minutes or until onions and carrots begin to soften.
- Stir in fresh ginger, curry paste, chili garlic sauce, salt, and pepper and coat chicken.
- Add chicken broth, coconut milk, soy sauce, and brown sugar. Reduce heat to medium-low and cook for 10 minutes.
- Add cauliflower, red pepper, and rice noodles. Stir until rice noodles are covered by sauce. Cook for 5-6 minutes.
- Serve in individual bowls and top with fresh cilantro and thai chilies, if desired. Can serve with lime wedges and Sriracha.
- **If you are using rotisserie chicken, add the shredded chicken at the same time as the cauliflower and red pepper to heat.
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Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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