Simple Way to Pennsylvania Dutch Chicken Noodle Soup

Thai Chicken Noodle Soup

It would be typical to put a white wine with chicken soup, but we like the contrast created by adding a little red to the equation.

Recipe Summary Thai Chicken Noodle Soup

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.

Ingredients | Pennsylvania Dutch Chicken Noodle Soup

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

Directions

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.

Info | Pennsylvania Dutch Chicken Noodle Soup

prep: 10 mins cook: 30 mins total: 40 mins Servings: 6 Yield: 6 servings

TAG : Thai Chicken Noodle Soup

Soups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes,