Thai Chicken Noodle Soup
This Thai Noodle Soup recipe is a cozy, one-pot dinner. Chicken, rice noodles and colorful veggies simmer in a creamy coconut curry broth. A squeeze of lime and some fresh Thai basil finish it off, and you can add as much curry paste as you like to make it mild or spicy.
Servings: 6
Calories: 437kcal
Cost: $32
Recipe Link
Ingredients
- 7 oz rice noodles
- 3 Tablespoons neutral oil (like avocado or canola oil)
- 1 shallot , chopped
- 2 medium carrots , peeled, sliced
- 1 Tablespoon fresh minced ginger
- 4 cloves garlic , minced
- 2-6 Tablespoons red curry paste*
- 2 lbs boneless skinless chicken breasts , chopped (or uncooked shelled shrimp, or half chicken and half shrimp)
- 8 oz mushrooms (crimini or shitake) , sliced
- 1 red bell pepper , sliced
- 1 snap peas , halved
- 6 cups low-sodium chicken broth
- 1 (14oz can) unsweetened coconut milk
- 2 teaspoons fish sauce
- 1 Tablespoon fresh lime juice
- 1 Tablespoon light brown sugar
- 1 cup Thai basil leaves , loosely packed, chopped
- Fresh cilantro , for garnish
Instructions
- Cook rice noodles according to package instructions. Rinse with water and set aside.7 oz rice noodles
- Saute: Heat oil over medium/medium-high heat. Saute shallots and carrots for 3 minutes. Add garlic, ginger and curry paste and cook 2 minutes.3 Tablespoons neutral oil , 1 shallot, 2 medium carrots, 1 Tablespoon fresh minced ginger, 4 cloves garlic, 2-6 Tablespoons red curry paste*
- Simmer: Add chicken pieces and cook for 2 minutes. Add mushrooms, bell pepper, snap peas, chicken broth and coconut milk and bring to a simmer. Simmer for 10 minutes, or until chicken is cooked through. If adding shrimp, add during the last 1-2 minutes.2 lbs boneless skinless chicken breasts, 8 oz mushrooms (crimini or shitake), 1 red bell pepper, 1 snap peas, 6 cups low-sodium chicken broth, 1 (14oz can) unsweetened coconut milk
- Finish: Reduce heat and stir in fish sauce, lime juice, brown sugar and basil leaves. Stir in cooked rice noodles.2 teaspoons fish sauce, 1 Tablespoon fresh lime juice, 1 Tablespoon light brown sugar, 1 cup Thai basil leaves
- Serve: Ladle into bowls and serve with a lime wedge and fresh cilantro for garnish.Fresh cilantro
Video
Notes
Red Curry Paste: Different brands of red curry paste have different levels of heat. If using Thai Kitchen brand, use the entire 4oz jar. If using Mae Ploy brand, use just 2-3 Tablespoons.
Make Ahead Instructions: Chop all veggies ahead of time. The entire soup can also be made ahead and rewarmed, it makes great leftovers (the noodles may get a little soft but it still tastes great.
Rice Noodles: Fresh or dried will work. I usually buy pad thai style rice noodles but vermicelli rice noodles work too for a lighter vibe.
Nutrition
Calories: 437kcal | Carbohydrates: 40g | Protein: 40g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 482mg | Potassium: 1099mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5065IU | Vitamin C: 31mg | Calcium: 60mg | Iron: 2mg
