Thai Noodle Soup with Chicken
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Averie Cooks · by Averie Sunshine★ 4.5 (4)

Thai Noodle Soup with Chicken

NUTRITION · PER SERVING20M COOK
CAL 18%·PRO 33%
CARBS 21G24% OF CAL
2G FIBER0G ADDED4G INTRINSIC15G OTHER4G TOTAL SUGAR
FAT 23G59% OF CAL
15G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant Thai soup made in one pot with shredded chicken, coconut milk, rice noodles, and Thai red curry paste, finished with fresh basil and cilantro. Creamy, aromatic, and comforting. Ready in 20 minutes.

mainthaisoupchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons olive oil (coconut oil may be substituted)
  • 1 small yellow or white onion (finely diced)
  • 1 teaspoon fresh ginger (peeled and finely grated (or 1/2 to 1 teaspoon ground ginger, or to taste))
  • 3 to 4 cloves garlic (finely minced)
  • 6 tablespoons Thai red curry paste* (about half of a 4-ounce jar, or to taste)
  • 4 cups reduced sodium chicken broth
  • 2 cups water
  • 13.5- ounce can full fat coconut milk* (See Notes)
  • 3.5 ounces uncooked rice noodles (stir fry size, not 'thin rice noodles')
  • 2 cups cooked and shredded chicken* (See Notes, homemade or rotisserie)
  • Juice of 1 lime
  • 2 tablespoons fresh basil (finely chopped)
  • 2 tablespoons cilantro (finely chopped)
  • 2 tablespoons green onion (sliced thin)
  • 1 teaspoon kosher or sea salt (plus more to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)
PREP
10M
SODIUM
922MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.