Thai Chicken Noodle Soup

1. 1

   Place a large stock pot over medium heat. Add oil, carrots, onion, and bell pepper, and cook for about 3 minutes. Stir in the chicken and mix well. Add the garlic. Cook until the chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes.

2. 2

   Stir in chicken broth, coconut milk, curry paste, salt, and pepper. Bring the soup to a boil, about 5 minutes. Add the noodles and let the soup return to a boil. Lower the heat to low and simmer for about 3 minutes.

3. 3

   Cover the pot, take it off the heat, and let it sit just until the noodles are tender, 5 to 10 minutes.

• Calories 313.15 kcal Moderate
• Protein 24.57 g Good Source
• Carbs 37.27 g Moderate
• Total Fat 6.3 g Moderate
• Saturated Fat 2.12 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 59.36 mg Moderate
• Sodium 813.86 mg High
• Fiber 2.58 g Low Source
• Sugar 8.47 g Moderate
• Added Sugar 0.05 g Low Source
• Calcium 301.23 mg Good Source
• Iron 1.47 mg Low Source
• Potassium 122.5 mg Low Source
• Vitamin A 2016.56 mcg_rae Good Source
• Vitamin C 24.8 mg Good Source
• Vitamin D 1.33 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅