Green Curry Chicken Noodle Soup
This chicken green curry soup is a delicious blend of chicken, vegetables, and green curry flavors in a creamy coconut milk broth.
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Ingredients
- 2 tablespoon coconut oil
- 1 red bell pepper cored and thinly sliced
- 1 yellow bell pepper cored and thinly sliced
- 1 yellow onion peeled and thinly sliced
- 4 tablespoons green curry paste
- 2 tablespoons brown sugar
- 1 tablespoon grated ginger
- 1 tablespoon grated lemongrass
- 1 tablespoon grated garlic
- 1 tablespoon fish sauce
- 2 cups chicken stock
- 1 13.5 ounce can full fat coconut milk
- 2 tablespoons lime juice
- 1 pound pulled rotissorie chicken
- 8 ounces cooked noodles
- Minced cilantro for topping
- Minced Thai basil for topping
- Chopped green onion for topping
- Sirarcha for topping
Instructions
- In a soup pot add the coconut oil over medium-high heat.
- Once the oil is melted add the bell peppers and onions. Cook until the onions are translucent and starting to soften about 5 minutes.
- Add in the curry paste, brown sugar, ginger, lemongrass, garlic, and fish sauce.
- Stir to combine.
- Pour in the chicken stock and coconut milk and stir to combine.
- Let simmer for 5 minutes to help soften the bell peppers and meld the flavors together.
- Add in the cooked chicken and let simmer for another 5 minutes to just help warm up the chicken.
- Remove from the heat and stir in the lime juice.
- To serve, divide the noodles between 4 bowls and spoon the soup over the noodles.
- Top with desired toppings.
Nutrition
Serving: 1g | Calories: 633kcal | Carbohydrates: 42g | Protein: 37g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 12g | Cholesterol: 110mg | Sodium: 1124mg | Fiber: 3g | Sugar: 11g
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