Thai Noodle Soup

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 547kcal

Ingredients

  • 1 tbsp Extra-virgin olive oil
  • 3 cloves Garlic minced
  • 1/2 cup Red bell pepper diced
  • 1/4 cup Onion diced
  • 1 tbsp Fresh ginger grated
  • 6 cups Chicken broth
  • 3 tbsp Thai red curry paste
  • 1/2 lb Shrimp baby shrimp
  • 1 can Coconut milk (1 can is about 13.5oz)
  • 2 tsp Brown sugar
  • 8 oz Angel Hair pasta
  • 1 cup Baby spinach chopped
  • 2 tbsp Lime juice fresh squeezed
  • 1/2 cup Fresh cilantro
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Instructions

  • Heat olive oil in a pot over medium heat. Sauté the garlic, pepper, onion, and ginger for 2-3 minutes.
  • Add the broth, red curry, chicken, coconut milk, and brown sugar. Stir well, cover with a lid and bring to a simmer until the chicken reaches an internal temperature of 160°F using a thermometer.
  • In the meantime, cook the rice noodles according to the instructions on the package. Drain well and set aside.
  • Once the chicken is done remove it from the pot onto a cutting board, using two forks pulling in opposite directions pull the chicken apart until shredded. Then return it to the pot. Stir in the spinach and lime juice.
  • Stir in rice noodles. Taste and adjust the seasoning with salt and pepper as needed. Remove from the heat and portion. Garnish with cilantro. Serve immediately.

Nutrition

Calories: 547kcal | Carbohydrates: 58g | Protein: 18g | Fat: 27g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1481mg | Potassium: 853mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3221IU | Vitamin C: 57mg | Calcium: 87mg | Iron: 5mg

Thai Noodle Soup

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 547 kcal

Ingredients
 
 

  • 1 tbsp Extra-virgin olive oil
  • 3 cloves Garlic minced
  • 1/2 cup Red bell pepper diced
  • 1/4 cup Onion diced
  • 1 tbsp Fresh ginger grated
  • 6 cups Chicken broth
  • 3 tbsp Thai red curry paste
  • 1/2 lb Shrimp baby shrimp
  • 1 can Coconut milk (1 can is about 13.5oz)
  • 2 tsp Brown sugar
  • 8 oz Angel Hair pasta
  • 1 cup Baby spinach chopped
  • 2 tbsp Lime juice fresh squeezed
  • 1/2 cup Fresh cilantro

Instructions
 

  • Heat olive oil in a pot over medium heat. Sauté the garlic, pepper, onion, and ginger for 2-3 minutes.
  • Add the broth, red curry, chicken, coconut milk, and brown sugar. Stir well, cover with a lid and bring to a simmer until the chicken reaches an internal temperature of 160°F using a thermometer.
  • In the meantime, cook the rice noodles according to the instructions on the package. Drain well and set aside.
  • Once the chicken is done remove it from the pot onto a cutting board, using two forks pulling in opposite directions pull the chicken apart until shredded. Then return it to the pot. Stir in the spinach and lime juice.
  • Stir in rice noodles. Taste and adjust the seasoning with salt and pepper as needed. Remove from the heat and portion. Garnish with cilantro. Serve immediately.

Nutrition

Calories: 547kcalCarbohydrates: 58gProtein: 18gFat: 27gSaturated Fat: 19gTrans Fat: 1gCholesterol: 36mgSodium: 1481mgPotassium: 853mgFiber: 2gSugar: 4gVitamin A: 3221IUVitamin C: 57mgCalcium: 87mgIron: 5mg
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