Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 can (13.5 oz) coconut milk
- 4 cups chicken broth
- 2 chicken breasts, sliced
- 2 cups rice noodles
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup snap peas
- Fresh cilantro and lime for garnish
Instructions
- Heat oil in a large pot over medium heat. Add garlic and red curry paste; cook until fragrant.
- Pour in coconut milk and chicken broth; bring to a simmer.
- Add sliced chicken, red bell pepper, carrot, and snap peas. Cook until chicken is cooked through and vegetables are tender.
- Cook rice noodles separately according to package instructions, then add to the soup.
- Serve hot, garnished with cilantro and lime wedges.
Notes
- Adjust spice level by adding more or less red curry paste.
- For vegan version, substitute chicken with tofu and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Thai
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
