Spicy Thai Chicken Noodle Soup

Spicy Thai Chicken Noodle Soup

Ingredients

• 1 tablespoon olive oil
• 2 carrots, shredded
• ½ onion, diced
• ½ red bell pepper, diced
• 2 large chicken breasts, chopped in small pieces
• 2 cloves garlic, minced
• 1 (32 fluid ounce) container chicken broth
• 1 (14 ounce) can coconut milk
• 2 tablespoons red curry paste
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• 4 ounces rice noodles, broken in half

Method

1. In a large stock pot, warm up some oil over medium heat. Toss in diced carrots, chopped onion, and sliced bell pepper, sautéing for around 3 minutes.
2. Add diced chicken to the pot and stir well. Once the chicken starts to brown, mix in minced garlic and continue cooking until the chicken is fully cooked through, which should take about 5 to 10 minutes.
3. Pour in chicken broth and creamy coconut milk, then stir in curry paste, salt, and pepper. Allow the mixture to come to a rapid boil over the next 5 minutes.
4. Introduce the noodles into the boiling soup and let it bubble again. After that, lower the heat and let it simmer gently for about 3 minutes.
5. Cover the pot, remove it from the heat, and let it sit for 5 to 10 minutes, allowing the noodles to soften perfectly.