Chicken Curry Soup with Rice Noodles

This rich, comforting soup features tender chicken, green curry, thin rice noodles, coconut milk, garlic, and lime. It’s easy to assemble, particularly if you use rotisserie chicken. Chicken breast is a great source of lean protein. Coconut milk is high in fat but it contains medium-chain triglycerides that may help reduce cholesterol and blood sugar levels. Rice noodles are tasty and a great gluten-free alternative to pasta. Red bell peppers are rich in vitamins A & C as well as disease-fighting antioxidants. Feel free to add additional vegetables such as shiitake mushrooms and carrots to up the soup’s nutrients.

Makes: 4 servings
Time to cook: 30 minutes

Ingredients

1 tablespoon vegetable oil

1 onion, thinly sliced

2 garlic cloves, minced

2 tablespoons green curry paste

1 15-ounce can coconut milk

1 tablespoon fish sauce, plus more to taste

2 red bell peppers, thinly sliced

4 ounces thin rice noodles, broken into pieces

2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise

1 tablespoon fresh lime juice, plus more to taste

1 cup roughly chopped fresh cilantro

Cooking Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring 1-2 minutes. Stir in the chicken broth, coconut milk and fish sauce; cover and bring to a boil.

2. Add the bell peppers and noodles and simmer uncovered until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, 3 minutes more. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.  

Nutrition per serving
561 calories; 30 grams fat; 22 grams saturated fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 38 grams protein; 850 milligrams sodium.

Recipe by Food Network Magazine, Issue 12

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