THAI CHICKEN NOODLE SOUP

A rich, aromatic Asian-style soup that is ready in about 30 minutes and will warm you from the inside out!

- Chicken Breasts - Butter - Celery  - Carrots  - Garlic 

INGREDIENTS

INGREDIENTS

STEP ONE 

First, melt the butter in a Dutch oven over medium heat, then add the diced chicken. Sauté the chicken on both sides until about halfway cooked. 

Lined Circle

Next, add the diced onion, celery, and garlic to the pot and continue to cook the chicken until it is no longer pink. 

STEP TWO 

STEP THREE

Add the red curry paste, ginger paste, carrots, and broth. Cover the pot with a lid and allow the soup to simmer for at least thirty minutes to allow all the flavors to mix together. 

Meanwhile, prepare the rice noodles per the package’s instructions. Rinse the noodles after they have been drained to prevent them from sticking together. 

STEP FOUR

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