Red Curry Chicken Noodle Bowl
 
 
Author:
Recipe type: Soup/Noodle Bowl
Cuisine: Asian, Thai
Yield: 4 servings
Ingredients
  • 1 bundle (1/2 pkg) thin rice noodles (Thai Kitchen)
  • 1½ cups shredded or cubed cooked chicken
  • 1 red bell pepper, seeded, sliced or diced
  • About 20 Sugar snap pea pods, cut in half lengthwise
  • ¾ cup Carrot matchsticks
  • ½ cup chopped green onions
  • 1 cup shredded Napa cabbage (or favorite)
  • Fresh cilantro leaves
  • Lime wedges for serving
Broth:
  • 4-5 cups good chicken broth/stock
  • 2-3 tsp red curry paste (Thai Kitchen)
  • 1 Tbsp GF tamari
  • 2 tsp minced ginger
  • 1 Tbsp honey
  • Dash of red pepper flakes (optional)
  • Juice from one lime
Instructions
  1. Bring 8 cups of water to boil and remove from heat. Add the rice noodles and let stand 3-5 minutes or until tender. Drain and rinse under cold water. Drain well. Divide noodles amongst the four bowls.
Broth:
  1. Bring the chicken broth, red curry paste, Tamari, ginger, honey, carrot matchsticks, and red pepper flakes to a boil.
Serve:
  1. Add the desired veggies and chicken to your bowl of noodles and ladle the broth over all. Offer a squeeze of lime and fresh black pepper.
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2015/03/red-curry-chicken-noodle-bowl.html