gimmesomeoven4.9
Thai Chicken Noodle Soup
This Thai chicken noodle soup brings together tender shredded chicken, silky rice noodles, and a creamy coconut broth infused with red curry paste and fresh ginger. It's the kind of warming, flavor-packed bowl that comes together in under 45 minutes and tastes like you've been simmering it all day.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Prepare the noodles. Cook the noodles according to package instructions.
2
Sauté the veggies. Heat the oil in a large stockpot over medium-high heat. Add the onion, carrot and bell pepper. Sauté for 5 to ⏱️ 7 minutes, stirring occasionally, until mostly softened. Add the garlic and ginger and sauté for ⏱️ 2 minutes, stirring occasionally.
large carrot (thinly sliced into half moons)1garlic (minced)4 cloves
3
Simmer. Add chicken stock, chicken, mushrooms, Thai curry paste (I recommend beginning with 2 tablespoons) and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low to maintain the simmer, cover and cook for ⏱️ 10-15 minutes or until the chicken is cooked through.
4
Shred the chicken. Use tongs to transfer the chicken breasts or thighs to a clean plate, then use two forks to shred into bite-sized pieces. Return the chicken to the pot.
5
Add remaining ingredients and season. Add the noodles, coconut milk, baby spinach, lime juice. Stir to combine until the spinach has wilted. Taste and season the soup with salt, pepper and/or extra Thai curry paste as desired.
coconut milk1 (15-ounce) can
6
Serve. Serve the soup warm, garnished with lots and lots of your favorite toppings.
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