THAI RED CURRY NOODLE SOUP #healthyfood #dietketo #breakfast #food

Truly, you can have Thai takeout comfortable! This soup is stuffed with such a great amount of flavor with chomps of delicate chicken, rice noodles, cilantro, basil and lime juice! So comfortable, soothing and fragrant – furthermore, it's simple enough for any night of the week!

Furthermore, truly, I required a small break from Thai sustenance. Be that as it may, we should be genuine. That lone endured like 0.2345 seconds. So I'm back on the Thai sustenance gorge for a long time to come, beginning with this noodle soup. Presently you realize I adore a red curry. Be that as it may, I cherish it significantly more with rice noodles.

It's so comfortable, it's so ameliorating, and it's so fragrant with all the cilantro, basil and lime juice. Despite the fact that I generally include a smidgen of additional lime juice to my bowl for that extra lively kick!
THAI RED CURRY NOODLE SOUP #healthyfood #dietketo #breakfast #food
Also try our recipe Cauliflower Buffalo Wings #healthyfood #dietketo #breakfast #food


  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 6 cups low sodium chicken broth
  • 1 (13.5-ounce) can coconut milk
  • 1/2 (8-ounce) package rice noodles
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice


  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in red curry paste and ginger until fragrant, about 1 minute.
  4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
  5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
  6. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
  7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
  8. Serve immediately. 

Read more our recipe PALEO WHOLE30 CHICKEN TENDERS #healthyfood #chickenrecipe

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