Coconut Curry Chicken Noodle Soup

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Saved From: showmetheyummy.com

prep: 15 min
cook: 30 min
total: 45 min

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servings:

Summary

Coconut Curry Chicken Noodle Soup Recipe. Quick, easy, healthy, gluten free, and dairy free! Loaded with veggies, spices, peanut butter, red curry paste, a touch of brown sugar, broth, lite coconut milk, fish sauce, chicken, lime juice, rice noodles, fresh herbs, and peanuts!

Ingredients

2 tablespoons olive oil
2 stalks celery (diced)
2 large carrots (diced)
1 large red bell pepper (diced)
1 small yellow onion (diced)
4 cloves garlic (minced)
1/2 teaspoon salt (plus more to taste (I used 1 teaspoon))
1/2 teaspoon pepper
1 teaspoon ground ginger
1 teaspoon crushed red pepper flakes (omit or lessen if you don’t like spicy foods)
1/2 cup peanut butter (use the all natural, just nuts, no sugar added variety)
1 (4 oz) jar red curry paste (I used the whole jar, but could start with less if you’re worried about the spice level)
1/4 cup dark brown sugar (packed)
4 cups vegetable broth or chicken broth
2 (14 oz) cans lite coconut milk
1/4 cup fish sauce
1 pound cooked chicken (about 4 cups - I used leftover rotisserie chicken)
1/4 cup lime juice
1 (8 oz) package Annie Chun Rice Noodles Pad Thai (cooked according to package directions (I followed the soak method) - you can use another noodle if desired)
Chopped cilantro (for garnish)
Chopped salted roasted peanuts (for garnish)
Sliced green onions (for garnish)