Description
A creamy and comforting Thai-inspired curry noodle soup with tender chicken, rich coconut broth, and vibrant herbs.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 200 grams rice noodles
- 2 cups coconut milk
- 3 cups chicken broth
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup sliced bell pepper
- 1 cup sliced carrots
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro
- 1 sliced red chili
- 1 tablespoon vegetable oil
Instructions
- Heat oil in a large pot over medium heat.
- Add garlic and ginger, then stir in curry paste and cook until fragrant.
- Pour in chicken broth and coconut milk, stir well.
- Add chicken, vegetables, and soy sauce, simmer gently.
- Add noodles and cook until tender.
- Stir in lime juice and garnish with cilantro and chili.
- Serve warm.
Notes
- Use full-fat coconut milk for richer flavor.
- Adjust spice by reducing curry paste.
- Store noodles separately for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
Keywords: thai curry noodle soup, chicken curry soup, coconut curry noodles