Description
A comforting dish that captures the vibrant flavors of Thai cuisine in a warm, soothing bowl with coconut milk, tender chicken, fresh vegetables, and silky rice noodles.
Ingredients
Scale
- 2 tablespoons red curry paste
- 1 can (400ml) coconut milk
- 4 cups chicken broth
- 2 chicken breasts, sliced
- 200g rice noodles
- 1 bell pepper, sliced
- 2 cups baby spinach
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Heat the red curry paste over medium heat for 1 minute.
- Add the coconut milk and chicken broth, stirring to combine.
- Bring the mixture to a simmer and add the sliced chicken. Cook for 5-7 minutes until the chicken is cooked through.
- Add the rice noodles and bell pepper, cooking for an additional 3-4 minutes.
- Stir in the baby spinach, soy sauce, and lime juice, then garnish with cilantro before serving hot.
Notes
For a vegetarian option, substitute chicken with tofu and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Soup
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg