Name: Delicious Coconut Curry Chicken Noodle Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai
Ingredients: 4 ounces rice noodles or mung bean noodles; 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon sweet paprika; 1 tablespoon neutral cooking oil; 1 small onion, finely chopped; 1 tablespoon freshly grated ginger; 3 cloves garlic, minced; 3 tablespoons red curry paste; 4 cups low-sodium chicken broth; 1 (14-ounce) can full-fat coconut milk; 1/4 cup creamy peanut butter; 1 to 2 tablespoons fish sauce; 1 teaspoon soy sauce; 1 teaspoon brown sugar; 1 teaspoon rice vinegar; 1 cup sliced shiitake mushrooms; 1 medium red bell pepper, thinly sliced; 2 cups chopped kale or baby spinach; 2 tablespoons fresh lime juice; 1 teaspoon lime zest; Fresh basil leaves; 2 to 3 tablespoons chopped roasted peanuts; 2 green onions, thinly sliced; Chili oil (optional)

Description

A creamy, Thai-inspired coconut curry chicken noodle soup made with tender chicken, rice noodles, red curry paste, coconut milk, lime juice, and fresh herbs. Bold, comforting, and ready in 40 minutes.

Ingredients

Scale

4 ounces rice noodles or mung bean noodles
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon sweet paprika
1 tablespoon neutral cooking oil
1 small onion, finely chopped
1 tablespoon freshly grated ginger
3 cloves garlic, minced
3 tablespoons red curry paste
4 cups low-sodium chicken broth
1 (14-ounce) can full-fat coconut milk
1/4 cup creamy peanut butter
1 to 2 tablespoons fish sauce
1 teaspoon soy sauce
1 teaspoon brown sugar
1 teaspoon rice vinegar
1 cup sliced shiitake mushrooms
1 medium red bell pepper, thinly sliced
2 cups chopped kale or baby spinach
2 tablespoons fresh lime juice
1 teaspoon lime zest
Fresh basil leaves
2 to 3 tablespoons chopped roasted peanuts
2 green onions, thinly sliced
Chili oil (optional)

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Instructions

Bring a large pot of water to a boil. Cook the noodles according to package directions, about 3 to 4 minutes. Drain and toss lightly with oil. Set aside.
Season the chicken with salt, pepper, and paprika. Heat oil in a large pot over medium-high heat and cook chicken for 6 to 8 minutes until lightly browned. Transfer to a plate.
Reduce heat to medium. Add onion and cook 2 to 3 minutes until softened. Stir in ginger and garlic and cook 30 seconds. Add red curry paste and cook 1 to 2 minutes.
Pour in chicken broth and coconut milk. Whisk in peanut butter until smooth. Add mushrooms, fish sauce, soy sauce, brown sugar, and rice vinegar. Return chicken to pot and simmer 8 to 10 minutes.
Stir in bell pepper and kale or spinach. Simmer 3 to 4 minutes until tender. Remove from heat and stir in lime juice and zest.
Divide noodles among bowls. Ladle soup over noodles. Garnish with basil, peanuts, green onions, and chili oil if desired.

Notes

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 30g
Cholesterol: 70mg