Thai Chicken Noodle Soup
Foto: Gimme Some Oven — Ali
Ingredients
- 7 ounces thin rice noodles
- 1 tablespoon olive oil
- 1 medium white onion, thinly sliced
- 1 large carrot, thinly sliced into half moons
- 1 large red bell pepper, thinly sliced into bite-sized pieces
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 5 to 6 cups chicken stock
- 12 ounces boneless skinless chicken breasts or thighs
- 8 ounces baby bella mushrooms, thinly sliced
- 2 to 3 tablespoons Thai red curry paste
- 1 (15-ounce) can coconut milk
- 2 large handfuls fresh baby spinach
- 2 tablespoons freshly-squeezed lime juice
- fine sea salt and freshly-ground black pepper
- toppings: fresh cilantro, fresh Thai basil, sliced Thai bird chiles, thinly-sliced red or green onions, crushed peanuts and/or lime wedges
Steps
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Cook the noodles according to package instructions.
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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.
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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.
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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.
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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.
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Serve. Serve the soup warm, garnished with lots and lots of your favorite toppings.
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