Ingredients
- For the Soup:
- 2 tbsp olive oil
- 6 oz baby bell peppers (or 1 red bell pepper), thinly sliced
- 1 large zucchini, sliced
- 1 small yellow onion, chopped
- 2 small carrots, peeled and chopped
- 1 lb skinless boneless chicken breast (or tenderloins), thinly sliced
- ½ tsp dried basil
- 5 cloves garlic, minced
- ¼ cup red curry paste
- 14 oz unsweetened coconut milk (1 can)
- 5 cups chicken broth
- 2 tbsp fish sauce
- 2 tbsp honey
- 3 tbsp freshly squeezed lime juice
- For the Noodles:
- 6 oz gluten-free rice noodles (or gluten-free ramen noodles)
- For Garnish:
- 1 small lime, thinly sliced
- Fresh basil
- ⅓ cup peanuts
Instructions
- Cook Veggies: Heat olive oil in a large saucepan or soup pot over medium-high heat. Add sliced bell peppers and zucchini, sprinkle with a pinch of salt, and cook for about 5 minutes, until softened. Remove from the pan and set aside.
- Cook Chicken & Vegetables: In the same pan, add chopped onions, carrots, and sliced chicken. Add another tablespoon of olive oil if needed. Sprinkle with dried basil and a pinch of salt, and cook for about 5 minutes, until the chicken is slightly browned.
- Add Flavor: Add minced garlic and red curry paste, and stir for about 1 minute to combine with the chicken and veggies.
- Make the Broth: Add coconut milk, chicken broth, fish sauce, and honey. Stir well and bring to a boil. Reduce to a simmer and cook, covered, for about 10 minutes, until the chicken is fully cooked.
- Cook Noodles: Add rice noodles (or ramen noodles) and cook for about 5 more minutes on low heat, until the noodles are soft.
- Adjust Seasonings: Remove from heat. Add 2 tbsp of lime juice (or more to taste) and 1 more tablespoon of fish sauce, if needed. You can also add more honey for sweetness.
- Finish & Serve: Stir in the cooked bell peppers and zucchini. Serve the soup in individual bowls, topped with peanuts, lime slices, and fresh basil.
Notes
- This soup is versatile, so feel free to add additional vegetables like spinach or bok choy for extra nutrients.
- For a vegan version, substitute the chicken with tofu and use a plant-based broth and fish sauce alternative.
- For a spicier soup, increase the amount of red curry paste or add chopped fresh chilies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 533
- Sugar: 8g
- Sodium: 1300mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
