Thai Chicken Noodle Soup
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 sharp knife
- 1 Cutting board
- 1 Ladle
- 1 Wooden spoon
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion sliced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon red curry paste
- 4 cups chicken broth
- 14 ounces coconut milk can
- 2 cups cooked chicken shredded
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 4 ounces rice noodles
- 1 cup bean sprouts
- 1 red bell pepper thinly sliced
- 2 green onions sliced
- 1/4 cup fresh cilantro chopped
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the sliced onion, minced garlic, and grated ginger, and sauté until the onion is translucent.
- Stir in the red curry paste and cook for 1 minute.
- Pour in the chicken broth and bring to a simmer.
- Add the coconut milk and shredded chicken to the pot.
- Stir in the fish sauce and lime juice.
- In a separate saucepan, bring water to a boil and cook the rice noodles according to package instructions.
- Drain the noodles and add them to the soup.
- Stir in the bean sprouts and red bell pepper, and simmer for 5 minutes.
- Ladle the soup into bowls and garnish with green onions, cilantro, and lime wedges.
Notes
To enhance the flavor, consider adding a few kaffir lime leaves or lemongrass stalks while simmering the broth. Adjust the spice level by adding more or less red curry paste according to your preference. For a richer taste, you can use full-fat coconut milk. The soup can be stored in the refrigerator for up to 2 days; however, the noodles may absorb the broth, so you might need to add a little extra broth when reheating.
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