Thai · dinner
Thai Chicken Noodle Soup A fragrant, creamy coconut broth built on red curry paste, lemongrass and ginger, with shredded chicken, rice noodles and crisp vegetables. Finished with lime, cilantro and peanuts for a bright, comforting bowl.
total 45 min
prep 20 min
cook 25 min
servings 6 Keep this recipe Add a copy of Thai Chicken Noodle Soup to your Saucepan library.
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Back to 6 servings soup 2 tablespoons coconut oil, or any neutral oil 1 yellow onion, diced 1 red bell pepper, thinly sliced 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 stalk lemongrass, tough outer layers removed, bruised and finely chopped 2 tablespoons red curry paste, Thai red curry paste; adjust to brand heat 6 cups low-sodium chicken broth 1 can (14 oz) full-fat coconut milk, shake the can before opening 1 tablespoon fish sauce, or low-sodium soy sauce 1 tablespoon brown sugar 3 kaffir lime leaves, dried or fresh 2 cups cooked shredded chicken, rotisserie chicken works well; or 1 pound raw boneless thighs or breasts poached in the broth 6 ounces thin rice noodles, rice vermicelli or rice sticks 8 ounces cremini mushrooms, sliced 1 cup cauliflower florets, bite-size 2 tablespoons fresh lime juice, plus more to taste 0.25 cup fresh cilantro, chopped 1 tablespoon fresh basil, Thai basil if you have it 1 teaspoon sriracha, or more to taste 0.5 teaspoon kosher salt, adjust to taste garnish crushed roasted peanuts, for garnish cilantro sprigs and lime wedges, for garnish
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1 Step 1: Heat the coconut oil in a large Dutch oven or soup pot over medium heat. Add the onion and bell pepper and cook, stirring, until softened, about 4 minutes.2 Step 2: Add the garlic, ginger, lemongrass and red curry paste. Cook, stirring, for about 1 to 2 minutes until fragrant.3 Step 3: Pour in the chicken broth, coconut milk, fish sauce, brown sugar and kaffir lime leaves. Stir well and bring to a boil.4 Step 4: Reduce the heat to medium-low and simmer gently for 10 minutes so the broth can develop flavor. Keep the simmer gentle so the chicken stays tender.5 Step 5: Stir in the shredded chicken, mushrooms and cauliflower and simmer 3 to 4 minutes until heated through. If using raw chicken, poach it in the broth for about 15 minutes until it reaches 165°F (74°C) and shreds easily, then remove, shred and return it to the pot before adding the vegetables.6 Step 6: Meanwhile, cook the rice noodles in a separate pot of boiling water for 2 to 3 minutes, until just tender but still a little firm. Drain and rinse with cold water.7 Step 7: Remove the kaffir lime leaves from the soup. Stir in the lime juice, cilantro, basil and sriracha, then taste and adjust with salt, lime or sriracha.8 Step 8: Divide the noodles among bowls and ladle the hot soup over them. Garnish with crushed peanuts, cilantro sprigs and lime wedges.getsaucepan.com/r/00e6b5d5-867d-5cf3-b653-13c22f09dc81
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