Thai Chicken Noodle Soup
A Thai Chicken Noodle Soup made with fresh vegetables, herbs, coconut milk, and red curry paste. A nutritious gluten-free and dairy-free dinner that is packed with flavor!
Servings: 6
Equipment
Ingredients
- 2 Tablespoons Coconut Oil or EVOO
- 1 lb. Chicken Breasts cubed into bite size pieces (or 1 Rotisserie Chicken, shredded)**
- 1 Onion diced
- 3 Carrots cut on diagonal
- 2 teaspoons Fresh Ginger grated
- 4 Tablespoons Red Curry Paste
- 2 teaspoons Chili Garlic Sauce
- 1/2 - 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 - 14.5 ounce cans Chicken Broth
- 2 - 13.66 ounce cans Coconut Milk
- 1 1/2 Tablespoon Soy Sauce
- 1/4 cup Brown Sugar
- 2 cups Cauliflower chopped
- 1 Red Bell Pepper sliced
- 6 ounces Rice Noodles or Sticks
- 1/4 cup Cilantro chopped
- 1 Red Thai Chili optional
- Limes optional
Instructions
- Heat coconut oil over medium high heat. Add onions, carrots, and chicken breast. Saute for 5 minutes or until onions and carrots begin to soften.
- Stir in fresh ginger, curry paste, chili garlic sauce, salt, and pepper and coat chicken.
- Add chicken broth, coconut milk, soy sauce, and brown sugar. Reduce heat to medium-low and cook for 10 minutes.
- Add cauliflower, red pepper, and rice noodles. Stir until rice noodles are covered by sauce. Cook for 5-6 minutes.
- Serve in individual bowls and top with fresh cilantro and thai chilies, if desired. Can serve with lime wedges and Sriracha.
- **If you are using rotisserie chicken, add the shredded chicken at the same time as the cauliflower and red pepper to heat.