Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 8 Servings
This incredible noodle soup is what you just might need today. Enjoy!
1.5 pounds boneless skinless chicken breast, cooked and shredded
1 tbsp coconut oil
1 c red onion, thinly sliced
2 garlic cloves, minced
1 tbsp minced fresh ginger
3 tbsp red curry paste
6 c chicken broth
2 carrots, sliced
1/2 c halved snow peas
1 red pepper, julienned
8 ounces brown rice noodles
14 ounces coconut milk (in a can)
2 tbsp of fresh lime juice
1/3 c fresh cilantro diced
Optional: top with sliced avocado and sliced green onions
Step 1: Place a large Dutch oven on the stove and turn the heat to medium-high.
Step 2: Add the coconut oil and allow it to become hot.
Step 3: Add the red onions and cook until soft.
Step 4: Add the ginger and garlic. Cook until aromatic for about half a minute.
Step 5: Add the curry paste and stir until well blended. Cook for about 2 minutes or until the texture becomes thick.
Step 6: Add the chicken broth and allow the mixture to boil.
Step 7: Turn the heat down to simmer, then add the shredded chicken.
Step 8: Add the shredded chicken and stir until just mixed.
Step 9: Place a pot with water on the stove and turn the heat to high, then allow the water to boil.
Step 10: Add the rice noodles and refer to directions provided on the package on how to cook them.
Step 11: Drain the noodles and rinse.
Step 12: Put the cooked noodles, snow peas, and red pepper into the pot. Stir until just mixed.
Step 13: Get 1 cup of the broth and pour it into a food processor together with coconut milk. Pulse until well blended.
Step 14: Pour the mixture into the pot and stir until well mixed, then simmer for 5 minutes.
Step 15: Add fresh cilantro and fresh lime juice. Stir until well blended.
Step 16: Serve hot and enjoy!
Serving Size: 1 1/2 cups | Calories: 282 | Sugar: 3 g | Sodium: 931 mg | Fat: 9 g | Saturated Fat: 6 g | Carbohydrates: 29 g | Fiber: 1 g | Protein: 21 g | Cholesterol: 49 mg
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