SW Red Curry Chicken Vegetable Soup

JoSele Swopes


I had this soup at Nothing But Noodles which they only make it certain times of the year...I didn't have the recipe so I decided to try doing it for myself and it came out pretty good...smelled great and tasted great too...I don't have my picture up as of yet..so this is a free picture I found that shows as close as I can to what it is supposed to look like...


★★★★★ 1 vote

30 Min
30 Min


  • 2 Tbsp
    peanut oil
  • 1 Tbsp
    thai red curry paste
  • 2 large
    chicken breast, canned (shredded)
  • 3 c
    low-sodium chicken, broth
  • 3 c
    unsweetened coconut milk
  • 1/4 c
    cilantro, fresh
  • 2 Tbsp
    lime juice
  • 1/8 tsp
  • 1/2 tsp
  • 1 pkg
    soba noodles (flat)
  • 1 large
    red bell pepper (fresh)
  • 1 large
    green chili (fresh) sliced, seeded
  • 4 large
    green onions (fresh) chopped

How to Make SW Red Curry Chicken Vegetable Soup


  1. Cook noodles separate.

    Heat oil in heavy large saucepan over medium heat. Add curry paste; add broth, coconut milk, lime juice, lemon grass, and garlic, stir until fragrant, about 1 minute. Add shredded chicken; stir 2 minutes. Bring to boil. Reduce heat; simmer about 12 minutes. Season with salt and pepper to taste. Stir in fresh vegetables, cilantro, add noodles to each bowl separate as desired and serve.

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About SW Red Curry Chicken Vegetable Soup

Other Tag: Quick & Easy

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