Cozy, comforting, and fragrant, this flavor-packed Thai chicken noodle soup will warm you right up. This spicy, fragrant, slurpy noodle soup, inspired by some of my favorite Thai restaurant dishes
Cozy, comforting, and fragrant, this flavor-packed Thai chicken noodle soup will warm you right up.
This spicy, fragrant, slurpy noodle soup, inspired by some of my favorite Thai restaurant dishes, is like sunshine on a dreary day. What’s more, it’s made with rotisserie chicken and Thai pantry staples (available in most supermarkets)—such as green curry paste, fish sauce, coconut milk, and fresh ginger—so it’s almost instant gratification. Whether I’m feeling worn down or just in need of a little comfort, there is nothing like a bowl of chicken noodle soup, and this is one of my favorite renditions. Be sure to keep the rice noodles separate from the soup until ready to serve. If you put them in the broth before serving, they will continue to cook and become too soft.
You’ll notice that the recipe calls for Thai green curry paste, an excellent substitute for hard-to-find Asian ingredients, like lemongrass and galangal. You can find it, along with the other Asian pantry staples, in the Asian section of most large supermarkets. Along with Thai red curry paste, it is a wonderful ingredient – I use it to make many Thai-style recipes, such as shrimp and chicken curry, butternut squash soup with coconut milk, and curry chicken skewers with coconut-peanut sauce.
Begin by heating the oil in a medium soup pot. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Next, add the green curry paste and cook, stirring constantly, for 1 minute more.
Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering for 5 minutes.
Meanwhile, cook the rice noodles by dropping them in boiling water.
Let sit for a few minutes to soften.
Then drain.
When ready to serve, divide the noodles and chicken into serving bowls.
Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges.
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here –Thai-Inspired Chicken & Rice Noodle Soup.
If you find anything inappropriate please report it here.
What you’ll need To Make Chicken & Rice Noodle Soup
You’ll notice that the recipe calls for Thai green curry paste, an excellent substitute for hard-to-find Asian ingredients, like lemongrass and galangal. You can find it, along with the other Asian pantry staples, in the Asian section of most large supermarkets. Along with Thai red curry paste, it is a wonderful ingredient – I use it to make many Thai-style recipes, such as shrimp and chicken curry, butternut squash soup with coconut milk, and curry chicken skewers with coconut-peanut sauce.
Step-by-step Instructions
Begin by heating the oil in a medium soup pot. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Next, add the green curry paste and cook, stirring constantly, for 1 minute more.
Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering for 5 minutes.
Meanwhile, cook the rice noodles by dropping them in boiling water.
Let sit for a few minutes to soften.
Then drain.
When ready to serve, divide the noodles and chicken into serving bowls.
Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges.
Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here –Thai-Inspired Chicken & Rice Noodle Soup.
If you find anything inappropriate please report it here.
