Green Curry Thai Noodle Soup
Green Curry Thai Noodle Soup with chicken and vegetables is packed with luscious Thai flavor.
Servings: 6 servings
Calories: 640kcal
Ingredients
- 16 ounces rice noodles
- 2 Tbsp avocado oil
- 1/2 medium onion finely chopped
- 3 cloves garlic minced
- 3 lbs chicken breasts chopped
- 2 15-ounce cans full-fat coconut milk
- 1 3.5-ounce jar Green Curry Paste
- 1 large crown broccoli chopped
- 2 large carrots chopped
- 1 red bell pepper cut into match sticks
- 2 medium zucchini squash chopped
- 2 tsp fish sauce optional
- 1/4 tsp red pepper flakes optional
Instructions
- Cook rice noodles according to package instructions. Set aside until ready to use.
- Add the avocado oil to a large stock pot and heat over medium-high heat. Saute onion 5 to 8 minutes, until translucent. Add the garlic and chicken. Brown the chicken 3 to 4 minutes (don't cook it all the way through).
- Add the remaining ingredients to the pot and bring to full boil. Reduce heat to a gentle boil, cover and cook 10 minutes.
- Stir in the cooked rice noodles and serve.
Nutrition
Serving: 1of 8 | Calories: 640kcal | Carbohydrates: 56g | Protein: 49g | Fat: 23g | Fiber: 7g | Sugar: 9g