Spicy Red Curry Noodle Soup
A delicious and spicy soup flavored with red curry paste, ginger and Sriracha! Veggies, chicken and just the right amount of spice!
Directions
1. In a Dutch oven or a soup pot, warm coconut oil over medium high heat. Also, b
ring a medium pot of water to boil.
2. Add the onion, bell peppers and carrots. Sauté for 6-7 minutes until tender.
3. Add the garlic, ginger and red curry paste. Stir until combined and cook for a minute until fragrant.
4. Pour in the chicken broth and stir in the spices.
5. Stir in the chicken, lime juice, Sriracha and soy sauce.
6. Bring to a boil and then reduce heat to low and simmer uncovered for 10 minutes while making the noodles.
7. Cook the rice noodles for 3 minutes in the boiling water.
8. Drain and return to pot with 1 teaspoon of coconut oil. Toss together.
9. Add the rice noodles and bean sprouts to the pot.
10. Stir together and cook for 1-2 minutes until the bean sprouts begin to soften.
11. Remove from heat and sprinkle the green onions over the top.
12. Serve with lime slice, torn basil or cilantro if desired.
Spicy Red Curry Noodle Soup
Ingredients
Instructions
Calories
360.98Fat (grams)
11.29Sat. Fat (grams)
4.58Carbs (grams)
41.33Fiber (grams)
6.49Net carbs
34.85Sugar (grams)
11.03Protein (grams)
29.42Sodium (milligrams)
2659.00Cholesterol (grams)
79.23