Description
Warm up with a bowl of comforting Thai Chicken Noodle Soup, a flavorful and aromatic dish that combines tender chicken, rice noodles, and a harmonious blend of Thai spices in a creamy coconut broth.
Ingredients
Scale
For the Soup:
- 1 pound boneless skinless chicken breasts, thinly sliced
- 6 cups chicken broth
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
Additional Ingredients:
- 6 ounces rice noodles
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup mushrooms, sliced
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper, to taste
Instructions
- Saute Aromatics: In a large pot or Dutch oven, heat vegetable oil over medium heat. Add onion, cook until softened. Stir in garlic and ginger, cook until fragrant.
- Add Flavor: Stir in red curry paste, cook to release flavors. Pour in chicken broth, bring to a simmer. Add chicken slices, cook until done.
- Finish Soup: Stir in coconut milk, fish sauce, soy sauce, and brown sugar. Simmer gently. Add rice noodles, bell pepper, carrots, and mushrooms. Cook until noodles are tender and veggies are crisp.
- Season and Serve: Season with salt and pepper. Serve hot, garnished with green onions, cilantro, and lime wedges.
Notes
- For extra heat, consider adding Thai chilis or sriracha.
- To make it vegetarian, swap chicken for tofu.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 1180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 65mg
