Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 8 Servings
Rich soup with rice noodles, chicken, and veggies! This recipe will take you on an amazing adventure of flavors! Ready in just 30 minutes. Enjoy!
Ingredients:
½ c halved snow peas
1 red pepper, julienned
8 ounces brown rice noodles
2 tbsp of fresh lime juice
⅓ c fresh cilantro, diced
1.5 pounds boneless, skinless chicken breast, cooked and shredded
14 ounces coconut milk (in a can)
1 tbsp minced fresh ginger
2 carrots, sliced
3 tbsp red curry paste
1 c red onion, thinly sliced
6 c chicken broth
1 tbsp coconut oil
2 garlic cloves, minced
Optional: top with sliced avocado and sliced green onions
Directions:
Place a large Dutch oven on the stove and turn the heat to medium-high.
Add coconut oil and allow it to become hot.
Add the red onions, then sauté for a few minutes until soft.
Add ginger and garlic, then sauté and stir for a minute or until aromatic.
Add the red curry paste, then stir and cook for 2 to 3 minutes or until the texture becomes thick.
Add the chicken broth, then stir until well blended. Allow the mixture to boil.
Turn the heat down to medium, then simmer and add the shredded chicken.
Place a pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the brown rice noodles, then cook for about 4 minutes.
Drain the noodles and rinse with cold water.
Add carrots, snow peas, red pepper, and noodles. Stir until well mixed.
Get one cup of broth from the pot, then add it to the food processor. Add one can of coconut milk, then pulse until well blended.
Pour the coconut milk mixture into the pot, then stir until well blended. Simmer the soup for about 5 minutes.
Add fresh cilantro and fresh lime juice. Stir until well blended.
Sprinkle green onions and top with avocado slices.
Serve and enjoy!
Nutrition Facts:
Serving Size: 1 ½ cups Calories: 282 Sugar: 3 g Sodium: 931 mg Fat: 9 g Saturated Fat: 6 g Carbohydrates: 29 g Fiber: 1 g Protein: 21 Cholesterol: 49 mg
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