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

servings:

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!

• 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)

Click Here For Step-By-Step Instructions