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Thai Red Curry Noodle Soup
Thai Red Curry Noodle Soup

Before you jump to Thai Red Curry Noodle Soup recipe, you may want to read this short interesting healthy tips about Nutritious Energy Goodies.

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One of the most popular snacks is low fat yogurt. Sometimes people elect to eat yogurt over a balanced lunch which is not the best idea. You cannot beat yogurt whenever it comes to a healthy snack though. It is a protein-rich source of nutritious minerals and vitamins. Easily digestible, yogurt can actually help your digestive tract work appropriately depending upon the culture used to create it. Yogurt unites wonderfully with nuts and seeds. It’s an excellent way to enjoy a flavorful snack without the need of too much sugar.

You don’t have to look far to discover a wide range of healthy snacks that can be easily prepared. Deciding to live a healthy lifestyle can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to thai red curry noodle soup recipe. To cook thai red curry noodle soup you need 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Thai Red Curry Noodle Soup:
  1. Provide 1 Tbs olive oil
  2. Take 1.5 pounds boneless, skinless chicken, cut to bite-sized pieces
  3. Prepare to taste Salt and pepper,
  4. You need 3 garlic cloves, minced
  5. Take 1/4 red bell pepper, diced
  6. Provide 1/4 onion diced
  7. You need 3 Tbs red curry paste
  8. You need 6 cups chicken broth
  9. Get 1 can lite coconut milk
  10. Take 1 (14 ounce) package of rice noodles
  11. Prepare 1 Tbs fish sauce
  12. You need 2 tsp brown sugar
  13. Take 1 bunch green onions
  14. You need 1 bunch cilantro
  15. Get 1/2 lime squeezed juice
Steps to make Thai Red Curry Noodle Soup:
  1. Heat olive oil in a large stock pot over medium heat. Season chicken with salt and pepper, to taste. Add chicken to stock pot and cook until golden brown then set aside.
  2. Add garlic, bell pepper, and onion. Cook, stirring occasionally, until tender, about 2-3 minutes.
  3. Stir in curry paste, about 1 minute.
  4. Stir in chicken broth and coconut milk, scraping any brown bits from the bottom of the pot.
  5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, about 10 minutes.
  6. Stir in rice noodles, fish sauce, and brown sugar until noodles are tender, about 5 minutes.
  7. Remove from heat; stir in green onions, cilantro, and lime juice.
  8. Walla!!! It's ready to be served!!!

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