Description
Warm up with a bowl of comforting and flavorful Thai Chicken Noodle Soup. This soup is a perfect blend of tender chicken, aromatic herbs, creamy coconut milk, and spicy curry paste, all simmered together with rice noodles and fresh vegetables.
Ingredients
Scale
For the Soup:
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts or thighs, thinly sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 6 ounces rice noodles
- 1 red bell pepper, thinly sliced
- 2 cups fresh baby spinach or bok choy
- juice of 1 lime
- fresh cilantro and sliced green onions for garnish
- lime wedges and sliced chili for serving (optional)
Instructions
- Heat the Oil: Heat the vegetable oil in a large pot over medium heat.
- Cook Chicken: Add the sliced chicken and cook until browned and cooked through. Set aside.
- Sauté Onion: In the same pot, sauté the diced onion until softened.
- Add Aromatics: Stir in garlic, ginger, and red curry paste; cook until fragrant.
- Simmer: Pour in chicken broth and coconut milk; bring to a simmer. Add fish sauce and soy sauce.
- Add Ingredients: Return cooked chicken to the pot. Add rice noodles and cook until tender.
- Finish Soup: Stir in red bell pepper and spinach; cook until tender. Remove from heat and add lime juice.
- Serve: Ladle into bowls and garnish with cilantro, green onions, lime wedges, and chili if desired.
Notes
- Adjust the spice level to taste.
- Try using shrimp instead of chicken for a different variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
