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Thai Chicken Noodle Soup

Yield: 4 servings
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients

  • 1 red bell pepper, chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons Thai red curry paste
  • 4 cups chicken broth
  • 13.5 oz. unsweetened coconut milk
  • 1/2 tablespoon fish sauce
  • 2 cups cooked chicken breast, shredded
  • 4 oz. rice noodles
  • 1 tablespoon fresh lime juice
  • 1/4 cup cilantro, chopped (optional)

Instructions

  • Heat a nonstick Dutch oven over medium heat. Spray with cooking oil and add the red pepper and onion.
  • Let the veggies cook for 3-4 minutes.
  • Next, add the minced garlic and ginger. Let it cook for 1 minute.
  • Stir in the red curry paste then add the chicken broth, coconut milk, fish sauce, and chicken.
  • Bing the soup to a boil then add the rice noodles. Cook the rice noodles according to the directions on the package.
  • Stir in the lime juice then serve. Top each bowl with chopped cilantro.