Ingredients
Scale
- 1 tablespoon of vegetable oil
- 1 pound boneless chicken breasts, sliced
- 2 tablespoons Thai red curry paste
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 cups ramen noodles
- 1 cup bell peppers, sliced
- 1 cup baby spinach
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Sliced green onions for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat and sauté the sliced chicken until golden brown (5-7 minutes).
- Stir in the Thai red curry paste and cook for another minute until fragrant.
- Add chicken broth and coconut milk, then bring to a gentle boil.
- Once boiling, add ramen noodles, bell peppers, and fish sauce; simmer for 5 minutes.
- Stir in baby spinach and lime juice, cooking for another minute until spinach wilts, then serve.
Notes
- Feel free to substitute chicken with tofu for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg