Thai Curry Chicken Noodle Soup

MelandBoysKitchen

Ohh my…this Thai Curry Chicken Noodle Soup is seriously so good! Just looking at the picture and writing this post is making my mouth water. This is definitely one of my favorite soups! The super flavorful base of red curry with the coconut milk, is the perfect carrier for all the delicious diced veggies, the tender fall apart chicken and the tasty noodles. With a topping of fresh chopped cilantro and a squeeze zesty lime juice—-yummmm!! I had planned to use rice noodles, which I am sure is more authentic for this dish, but I did not have any on hand. I ended up using a pack of Trader Joes no boil noodles, that you just add right from the package to your sauces or soups. They turned out great! This was the first time I made this soup, and I know it will not be the last. We all loved it! Next time I will try rice noodles which I know will be fantastic. I think you could definitely use any pasta noodle you have on hand in a pinch. I realize that rice noodles cook quickly (similar to the type of noodle I used) but if you use, say angel hair, linguini or spaghetti, I would boil them in water (according to the package directions) before adding them. Just remember that rice noodles are gluten free, but other noodles are NOT. I am telling you….if you are a fan of Thai food, you should run to make this soup! It is incredibly flavorful and wonderful!

In other news, I am sitting in the Houston airport writing this post, while I wait for my next flight to Utah! This last week my son TJ and his wife Whitney had their first baby! A little girl, they named Saylor Anne (after me–my middle name is Anne too!). You know I have 5 wonderful sons and 2 darling little grandsons so this is kind of a big deal. I ADORE boys… but our family really needed more ladies! We are thrilled with the arrival of this little girl. We are just smitten!

I am counting the hours until I get to hold this little one! I plan to help this new little family of 3, in anyway I can this week. I know for sure I will be making them yummy meals. I can’t wait! That is defiantly one of my love languages and there is nothing better than when someone else cooks for you when you are not feeling well. My poor daughter-in-law had a very rough delivery. Bless her heart—delivering babies can be so hard! Worth it, but hard! I am planning to add this Thai Curry Chicken Noodle soup to the menu this week:)

Ingredients Needed For Thai Curry Chicken Noodle Soup

• olive oil
• chicken
• garlic
• red bell pepper
• onion
• red curry paste
• ginger
• chicken broth
• coconut milk
• rice noodles (or precooked pasta noodles) *rice noodles are gluten free others are NOT
• fish sauce
• brown sugar
• green onions
• cilantro
• basil
• lime juice

Other Thai- inspired Recipes:

Spicy Thai Beef Lettuce Wraps
Thai Curry Butternut Soup
Thai Coconut Lime Soup
Thai Curry Turkey Meatballs
Green Chicken Curry

Thai Curry Chicken Noodle Soup

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5 from 1 review

• Author: Mel and Boys Kitchen

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Description

Thai Curry Chicken Noodle Soup has a rich and flavorful curry, coconut milk broth with diced veggies, chewy noodles, tender chicken and finished with chopped cilantro and zesty lime.

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Ingredients

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• 1–1 1/2 tablespoon olive oil
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 onion, diced
• 3 tablespoons red curry paste
• 1 tablespoon freshly grated ginger
• 6 cups low sodium chicken broth
• 1 (13.5-ounce) can coconut milk
• 4 ounces rice noodles (or precooked pasta noodles)*remember rice noodles are gluten free others are not
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 3 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh basil leaves (or 1/2 Tablespoon dried)
• 2 tablespoons freshly squeezed lime juice

 

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Instructions

1. Heat 1 tablespoon olive oil in a large heavy stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; spoon chicken out onto a separate plate and set aside.
   * Alternately if you have rotisserie chicken you can skip this step all together.  Simple cube/ shred your rotisserie chicken and set aside (about 1 1/2 – 2 cups)
2. Add 1/2 tablespoon olive oil and then add the garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
3. Stir in red curry paste and ginger until fragrant, about 1 minute ( I used the frozen garlic and ginger cubes).
4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
6. Stir in rice noodles (or other noodles–cook first if needed), fish sauce and brown sugar until noodles are tender, about 5 minutes.
7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
8. Serve immediately.

 

Recipe Source: Adapted from Damn Delicious