Curry Noodle Soup with Thai Basil

This is a healthy, quick and delicious meal that is great for a rainy day. It´s fast too…only take about 30 or 40 minutes start to finish.

Curry Noodle Soup with Thai Basil


rice noodles

2 boneless chicken breasts

olive oil

1 14oz can of coconut milk

3 cups of chicken stock

2 tablespoons of curry paste

4 tablespoons of fish sauce

2 limes

Thai basil


curry powder

1 bell pepper julienned

1 whole carrot, julienned

1 cup shitake mushrooms

1 cup of spinach (optional)

fresh grated ginger

soy sauce (optional)


Get a large cast-iron skillet and set to medium high with a couple tablespoons of olive oil. Add chicken breasts and season with curry powder, salt and pepper. Cook until browned on the outside.

Heat up a medium sized pan and add the thick  and creamy part of the coconut milk and the curry paste. Stir until the curry paste is blended. Add the grated ginger. Add veggies, cooked chicken (cut into bite size pieces), chicken stock, the rest of the coconut milk, fish sauce and lime zest. Juice the limes and add the juice. Bring to a simmer for about 15 minutes. Add the rice noodles and cook for about 5 minutes. Finish by adding the spinach, cilantro and fresh basil. Add soy sauce if needed for extra salt.



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