Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound boneless chicken breast, thinly sliced
- 2 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 8 ounces rice noodles
- 1 cup bell peppers, sliced
- 1 cup fresh spinach
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the sliced chicken and cook until golden brown.
- Stir in chicken broth, coconut milk, red curry paste, fish sauce, and sugar; bring to a simmer.
- Add the rice noodles and bell peppers; cook until noodles are tender.
- Mix in the spinach and lime juice, cooking until the spinach is wilted.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust the spice level by adding more or less curry paste.
- For a vegetarian option, substitute chicken with tofu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg