This Thai-Inspired Chicken Noodle Soup is a fragrant and flavorful dish that brings the essence of Thai cuisine to your kitchen. With layers of spice from red curry paste and the richness of coconut milk, it offers a satisfying mix of tender chicken, fresh vegetables, and rice noodles. Perfect for a cozy night in or a quick mid-week meal, this soup is sure to delight your taste buds and warm your soul. An easy-to-make soup ready in just 35 minutes
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- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 3 garlic garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 pound chicken breast, thinly sliced
- 1 tablespoon red curry paste
- 4 cups chicken broth
- 1 can coconut milk (14 oz)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup snow peas
- 4 oz rice noodles
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/4 cup green onions, chopped
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the sliced onion, garlic, and ginger, and sauté until fragrant and softened, about 3-4 minutes.
- Add the chicken slices to the pot and cook until browned on all sides, about 5-6 minutes.
- Stir in the red curry paste and cook for another minute until well combined.
- Pour in the chicken broth, coconut milk, fish sauce, and brown sugar, and bring to a simmer.
- Add the red bell pepper and snow peas, simmering for 5 minutes until vegetables are tender.
- In the meantime, cook the rice noodles according to package instructions, then drain and set aside.
- Stir the cooked noodles into the soup, allowing them to absorb the flavors for about 2 minutes.
- Remove the pot from heat and stir in the fresh cilantro and lime juice.
- Serve hot, garnished with chopped green onions.
Nutrition
Serving: 100g | Calories: 450kcal | Carbohydrates: 40g | Protéines: 35g | Fat: 18g | Sucre: 6g