Thai Chicken Noodle Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 ounces wide rice noodles
  • 32 ounces chicken broth
  • 4 teaspoons Thai red curry paste
  • 1⅜ cups canned coconut milk (regular, full fat)
  • 1 red bell pepper, sliced into 1-inch sticks
  • 2 cups shredded, cooked chicken
  • 2 cups baby spinach
  • 2 tablespoons brown sugar
  • Salt, pepper and water
Instructions
  1. Soak rice noodles in warm water for 15 minutes. Rinse with cold water. Drain and set aside.
  2. In soup pot, whisk together broth and curry paste; bring to boil. Add coconut milk and red pepper. Reduce heat, cover and simmer for 10 minutes.
  3. Return broth to a boil; add chicken, noodles, spinach and brown sugar. Cook for about 3 minutes or until spinach has wilted and chicken is warm.
  4. Taste for seasoning; adjust with salt and pepper, as needed, or thinning with water, if desired. Serve immediately.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/thai-chicken-noodle-soup