Thai Chicken Noodle Soup

Name: Thai Chicken Noodle Soup
Total time: 30
Yield: 6
Ingredients: 1 tablespoon olive oil; 2 carrots, shredded; 0.5 onion, diced; 0.5 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; 0.5 teaspoon ground black pepper; 4 ounces rice noodles, broken in half

Recipe by Amy from allrecipes.com

Dinner 30 Mins.

Ingredients

6 servings

•

1 tablespoon olive oil
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2 carrots, shredded
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0.5 onion, diced
•

0.5 red bell pepper, diced
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2 large chicken breasts, chopped in small pieces
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2 cloves garlic, minced

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1 (32 fluid ounce) container chicken broth
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1 (14 ounce) can coconut milk
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2 tablespoons red curry paste
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2 teaspoons salt
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0.5 teaspoon ground black pepper
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4 ounces rice noodles, broken in half

Instructions

Heat a large stock pot over medium heat. Add oil, carrots, onion, and bell pepper. Cook for about 3 minutes. Add chicken and mix well. Add garlic. Cook until chicken is no longer pink in the center and juices run clear, 5 to 10 minutes.
Mix in chicken broth, coconut milk, curry paste, salt, and pepper. Bring soup to a boil, about 5 minutes. Add noodles and allow soup to come to a boil again. Reduce heat to low and simmer about 3 minutes.
Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.