Thai Chicken Noodle Soup recipe

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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

Nutrition Info

331.9 calories
carbohydrate: 22.7 g
cholesterol: 46.8 mg
fat: 18.6 g
fiber: 2 g
protein: 18.9 g
saturatedFat: 13.2 g
servingSize: -
sodium: 1681.1 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -


  1. 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.

  2. 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.

  3. Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.

Recipe Yield

6 servings

Recipe Note

A new Thai-style twist on basic chicken noodle soup using red curry, red bell peppers, coconut milk, and fresh basil. A fantastic flavor combination that whips up in just minutes.

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