This Thai Chicken Noodle Soup is better than take-out and ready in 30 minutes!
Better than take-out and ready in 30 minutes!
    • 2 boneless chicken breasts cut into 1 inch pieces, about 1.5 pounds
    • 1 tablespoon olive oil
    • 1/2 cup onion diced
    • 1/2 cup red bell pepper diced
    • 1/2 cup carrots diced
    • 3 garlic cloves minced
    • 3 tablespoons red curry paste
    • 1 tablespoon fresh ground ginger
    • 6 cups chicken stock preferably low sodium
    • 1 14 ounce coconut milk full fat, not light
    • 4 ounces rice noodles rice sticks, rice linquine or rice Pad Thai noodles will work
    • 1 tablespoon fish sauce
    • 1 tablespoon brown sugar
    • 1/2 cup fresh cilantro
    • 1/4 cup fresh basil leaves
    • 1 lime half for juice in soup, half sliced for garnish
    • 2 green onions sliced
  1. Season chicken with salt and pepper. Heat oil in large soup pot or dutch oven over medium heat. Add chicken and cook 2-3 minutes or until cooked through. Remove to plate and set aside.

  2. Add carrots, bell pepper and onion. Cook until tender. 2-3 minutes.

  3. Stir in ginger, garlic and red chili paste. Stir letting the aromatics release. About 1-2 minutes.

  4. Add chicken broth and coconut milk. Bring to a simmer. Add chicken.

  5. Stir in rice noodles, fish sauce and brown sugar. Simmer until rice noodles are tender. About 5 minutes. Squeeze half a lime into the soup.

  6. Ladle into large bowls and top with green onion, cilantro, basil and a lime slice!

  7. Serve with a warm baguette and butter if desired.