Quick and easy Thai chicken noodle soup for cozy nights

This is an ideal dish for lovers of Asian cuisine who appreciate intense aromas and spicy flavors. The combination of juicy chicken, crunchy vegetables, and creamy coconut milk is also a great start for experimenting with other flavors in the kitchen. Thai soup will warm you up on a cool, autumn day and bring some sunshine into your kitchen.

The intense aromas of Thai curry paste and ginger will transport you to Asia. You can adjust the spice level of the soup according to your preference by adding more or less red pepper. The addition of coconut milk also moderates the overall flavor and slightly thickens the broth.

You can prepare the whole dish in less than half an hour, but it will keep your hunger at bay for much longer. It's tasty proof that soup can indeed be filling.

Ingredients:

                                                          
• 5 tablespoons vegetable oil
• 1 chicken breast fillet
• ⅓ teaspoon pepper
• ¾ teaspoon salt
• 1 onion
• 1 green bell pepper
• 1 red bell pepper
• 3 cloves garlic
• 1.8 ounces red curry paste
• 1.2 inches ginger root
• 27 ounces broth
• 14 ounces coconut milk
• 1 lime
• ¼ cup fresh chopped cilantro
• ¼ cup chopped green onions

Add-ons for one serving:

  
• 1.8 ounces rice noodles

Instructions:

Step 1: Cut the chicken breast into cubes and put it in a pan with deep oil. Season with salt and pepper, and set aside after frying.

Step 2: Add the sliced onion, diced bell peppers, and garlic pressed through a garlic press to the pan. Sauté everything, add curry paste, and fry for 5 minutes.

Step 3: Add the chicken to the sautéed vegetables. Pour in the broth, coconut milk, and squeeze in the lime juice. Cook for 10 minutes.

Step 4: Add the chopped cilantro and green onions to the soup. Serve with cooked rice noodles. Enjoy!