This Thai chicken noodle soup uses red curry red bell peppers coconut milk and fresh basil A fantastic flavor combination that whips together in just minutes
Prep Time
30 mins
Dificult
Medium
Servings
6
Ingredients
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
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