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If you're looking to excite your taste buds while maintaining a busy schedule, the 30 Minute Thai Chicken Noodle Soup is your answer. This recipe encapsulates the vibrant and aromatic essence of Thai cuisine, making it a delightful addition to your weeknight dinner rotation. In just half an hour, you can whip up a bowl of comforting soup that combines tender chicken, an array of colorful vegetables, and an aromatic blend of spices—all enveloped in a creamy coconut broth. This dish not only satisfies your hunger but also brings together a medley of flavors that are sure to impress your family and friends.

30 MINUTE THAI CHICKEN NOODLE SOUP

Indulge in the vibrant flavors of Thai cuisine with this 30 Minute Thai Chicken Noodle Soup! Perfect for a busy weeknight, this recipe combines tender chicken, fresh veggies, and a creamy coconut broth all made in just half an hour. It's a delicious way to satisfy your hunger while exploring culinary traditions. Make your dining experience special with this flavor-packed soup! #ThaiChickenNoodleSoup #QuickMeal #ThaiCuisine #ComfortFood #DinnerIdeas #HealthyEating #WeeknightDinner #Foodie #Yummy
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Ingredients
  

1 tbsp coconut oil

1 lb (450g) boneless, skinless chicken thighs or breasts, sliced thin

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1 red bell pepper, sliced

1 cup snap peas

4 cups chicken broth

1 can (13.5 oz) coconut milk

2 tbsp red curry paste (adjust for spice preference)

2 tbsp fish sauce

1 tbsp soy sauce

200g rice noodles (or egg noodles)

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Sliced green onions (for garnish)

Optional: sliced red chili (for extra heat)

Instructions
 

Heat the Oil: In a large pot, heat the coconut oil over medium heat. Add the sliced chicken and cook for about 3-4 minutes until browned and cooked through. Remove the chicken and set aside.

    Sauté Aromatics: In the same pot, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.

      Add Vegetables: Toss in the sliced red bell pepper and snap peas, cooking for an additional 2-3 minutes until they start to soften.

        Create the Soup Base: Pour in the chicken broth and coconut milk. Stir in the red curry paste, fish sauce, and soy sauce. Bring the mixture to a gentle simmer.

          Cook Noodles: In a separate pot, cook the rice noodles according to package instructions (about 4-5 minutes). Drain and set aside.

            Combine Ingredients: Once the soup is simmering, add the cooked chicken back into the pot. Let it simmer for another 5 minutes to meld the flavors.

              Add Noodles and Lime: Finally, add the cooked noodles to the soup. Squeeze in the juice of one lime and stir to combine.

                Serve: Ladle the soup into bowls, and garnish with fresh cilantro, sliced green onions, and optional red chili for heat. Enjoy your comforting Thai chicken noodle soup!

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4