Ingredients
Scale
- 2 tablespoons red curry paste
- 4 cups coconut milk
- 4 cups chicken broth
- 8 oz rice noodles
- 1 pound chicken breast, sliced
- 1 red bell pepper, sliced
- 1 cup snow peas
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh basil leaves, for garnish
- Lime wedges, for serving
Instructions
- Heat a large pot over medium heat. Add red curry paste and cook until fragrant.
- Stir in coconut milk and chicken broth, bringing to a simmer.
- Add chicken slices, red bell pepper, and snow peas. Cook until chicken is cooked through, about 10 minutes.
- Meanwhile, cook rice noodles according to package instructions. Drain and set aside.
- Add cooked noodles to the soup, stirring to combine.
- Stir in fish sauce, soy sauce, and lime juice. Adjust seasoning to taste.
- Serve hot, garnished with fresh basil leaves and lime wedges.
Notes
- You can substitute chicken with tofu for a vegetarian option.
- Add chili flakes for extra heat.
- Use gluten-free soy sauce if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free, Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 7g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg