In a large pot over medium heat, heat coconut
oil. Add onion, pepper and carrots and cook
until tender, about 6-8 minutes. Add garlic and
stir 1 minute. Add curry powder, cayenne and
soy sauce. Stir until combined. Add coconut
milk, broth and chicken and simmer until
everything is heated through and combined.
Cook rice vermicelli noodles according to package
directions in a separate pot.
To serve- place a heap of noodles in a bowl and
pour chicken and broth over top.
Garnish- fresh cilantro, red or green onion, lime
juice and sriracha sauce.
Originally Submitted
7/9/2018
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