Description
A comforting Thai noodle soup with rich coconut broth, tender chicken, and fresh herbs.
Ingredients
Scale
- 200 grams rice noodles
- 250 grams chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 2 red chilies, sliced
- 1/4 cup fresh cilantro, chopped
- 2 green onions, chopped
Instructions
- Heat a large pot over medium heat.
- Sauté garlic and ginger until fragrant.
- Add red curry paste and stir briefly.
- Pour in chicken broth and coconut milk, bring to a simmer.
- Add shredded chicken and cook for 10 minutes.
- Cook noodles separately and add to the soup.
- Stir in lime juice and fish sauce, adjust seasoning.
- Serve with cilantro, chilies, and green onions.
Notes
- Cook noodles separately to avoid overcooking
- Adjust spice level to taste
- Add herbs just before serving for freshness
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
Keywords: thai noodle soup, coconut curry soup, chicken noodle soup