Ingredients
Scale
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 can coconut milk
- 8 ounces rice noodles
- 1 pound cooked chicken breast, sliced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- Fresh basil and cilantro for garnish
- Chopped green onions and red chili slices for topping
Instructions
- In a large pot, sauté red curry paste in a bit of oil until fragrant.
- Add chicken broth and coconut milk, bring to a simmer.
- Stir in fish sauce and sugar, then add bell peppers and cherry tomatoes, cook for 5 minutes.
- Meanwhile, cook rice noodles according to package instructions; drain.
- Add cooked chicken and noodles to the soup, cook for 2-3 minutes until heated through.
- Serve hot, garnished with fresh herbs, green onions, and chili slices.
Notes
- You can substitute chicken with tofu for a vegetarian version.
- Adjust spice level by adding more or less curry paste.
- Use fresh basil and cilantro for best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 50 mg