Thai Chicken and Noodle Soup

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Thai Chicken and Noodle Soup


  • 4 Laura's Lean Chicken Breasts (5 ounces per breast)
  • 2 tsps Fresh Ginger (Minced)
  • 2 tsps Garlic (Minced)
  • 1/4 cup Thai Red Curry Paste
  • 1 tsp Virgin Coconut Oil
  • 6 cups Chicken Broth
  • 11/16 cup Carrot (Grated)
  • 2 cups Snow Peas (Thinly Sliced)
  • 6 ozs Thin Brown Rice Noodles (Cooked according to package directions)
  • 1/4 cup Cilantro Leaves
  • 1/2 Jalapeno
  • 1 Green Onion (Thinly Sliced)
  • 1 Lime (Cut into wedges)
  • Salt To Taste
  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 35 Minutes



Place a large pot over medium  heat.  Add the coconut oil followed by the ginger, garlic, and Thai red curry paste.  Cook, stirring constantly, for 2 minutes, then pour in the chicken broth and season with salt.  Add the chicken breasts to the broth and bring to a boil.  Reduce to a simmer and cook until the chicken is no longer pink in the middle, about 15 minutes.

Transfer the chicken breasts to a cutting board and shred.  Bring the broth to a boil, then add salt to taste, then the shredded carrots and snow peas.  Reduce to a simmer and cook for 5 minutes. 

Evenly distribute the noodles and chicken among 4 bowls.  Spoon broth into each of the bowls, top with cilantro leaves, jalapeno, green onion, and serve a lime wedge on the side.


Nutritional Analysis Per Serving

  • Calories: 297.00
  • Total Fat Content: 3.00g
  • Saturated Fat Content: 1.00g
  • Cholesterol Content: 26.00mg
  • Sodium Content: 886.00mg
  • Carbohydrate Content: 49.00g
  • Fiber Content: 6.00g
  • Sugar Content: 4.00g
  • Protein Content: 19.00g

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