Coconut Red Curry Noodle Soup
A little bit spicy, a little bit sweet! This soup is quick, easy and loaded with lots of flavor!
Coconut Red Curry Noodle Soup
Ingredients
Instructions
Calories
545.13Fat (grams)
31.07Sat. Fat (grams)
15.67Carbs (grams)
25.20Fiber (grams)
2.87Net carbs
22.34Sugar (grams)
6.30Protein (grams)
43.55Sodium (milligrams)
1898.83Cholesterol (grams)
101.37Directions
1.
In a Dutch oven or a soup pot, warm half of the olive oil over medium heat.
2.
Add chicken, salt and pepper.
3.
Cook the chicken for 3-4 minutes until it is browned on the outside. (Chicken will continue to cook once added to the soup.)
4.
Remove chicken from the pot and set aside.
5.
Add the remaining olive oil, pepper, onion and garlic.
Sauté over medium-high heat for 3-4 minutes until veggies are soft.
6.
Stir in red curry paste, ginger and peanut butter.
7.
Add the chicken, broth and coconut milk.
8.
Bring to a boil then reduce heat to medium low and simmer uncovered for 5 minutes.
9.
Add the snap peas and cook for another 5 minutes.
10.
Stir in rice noodles, brown sugar and soy sauce.
11.
Cook for 5 minutes until noodles are tender.
12.
Remove from heat and add the green onions, basil and lime juice. Serve immediately.