Thai Chicken Noodle Soup
I almost didn’t blog this dinner soup but my kids were throwing out so many compliments during the meal that I think I may have blushed. Thanks again, Jennifer Segal of Once Upon A Chef for a slam-dunk.
This Thai Chicken Soup with Rice Noodles could not have been easier. The flavors were spot on and if you happen to have leftovers, storing the components in the separate containers (you’ll understand in a minute) keeps everything fresh. I was able to customize my bowl by leaving out the chicken and adding spinach. Next time, I think I’ll add some cooked shrimp. And you may notice in the photo that I replaced the rice noodles with Dan Dan noodles (an egg noodle) because that’s what I had on hand. Finally, I doubled the recipe to be sure to have enough to feed my family of five–we had 3/4 quart of broth leftover along with plenty of noodles and chicken. None of us were complaining about that.
As with any Asian noodle soup, your biggest challenge will be eating it gracefully. We ended up with a spoon in one hand, a fork in the other and plenty of napkins. Don’t be afraid to pick up your bowl and slurp at the end. It’s that good. Enjoy!
Thai Chicken Noodle Soup
Ingredients
- 1 Tbls vegetable oil
- 1/2 c thinly sliced shallots from 1-2 large shallots
- 1 Tbls minced fresh ginger
- 2 Tbls Thai green curry paste
- 4 c low sodium chicken broth
- 1 can (13.5 oz) coconut milk lite or regular
- 2 Tbls fish sauce
- 4 tsp brown sugar
- 2 Tbls fresh lime juice from 1 lime
- 1/2 tsp turmeric
For serving
- 4 oz thin rice noodles
- 2 c shredded cooked chicken from a rotisserie chicken
- Handful chopped fresh cilantro
- 3 scallions thinly sliced
- Sriracha sauce
- lime wedges
Instructions
- Heat the oil in a medium soup pot over medium-low heat. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes.
- Add the green curry paste and cook, stirring constantly, for 1 minute more.
- Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes.
- Meanwhile, cook the rice noodles according to the package instructions.
- When ready to serve, taste the soup and adjust the seasoning, if needed. Gently reheat the noodles in the microwave, if necessary. Divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions.
- Serve with Sriracha sauce and lime wedges.
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March 22, 2021 @ 10:17 am
SO weird- i’ve had it on my list for months and finally made it yesterday. I thought it was fabulous, and so easy (and versatile). I added bok choy on a whim for some texture which i would repeat. i also added an extra dash of fish sauce and brown sugar at the end which i thought helped noticeably. Definitely a keeper!!
March 22, 2021 @ 8:01 pm
I feel as though this has happened to us before!
March 22, 2021 @ 9:44 am
I was just wondering what to make tonight- done! On another note- made an oldie but goodie of yours this weekend- the miso edamame dip, it is one of my favorites!