Thai Chicken Noodle Soup with Rice Noodles
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Serves: 4
- Cooking Time: 20 minutes
1/2 cup thinly sliced shallots, from 1-2 large shallots
1 tablespoon minced fresh ginger
2 tablespoons Thai green curry paste
4 cups low sodium chicken broth
1 can (13.5 fl oz) coconut milk
2 tablespoons fish sauce
4 packed teaspoons light or dark brown sugar
2 tablespoons fresh lime juice, from 1 lime
1/2 teaspoon turmeric1 tablespoon vegetable oil
4 oz thin rice noodles
2 cups shredded cooked chicken, from a rotisserie chicken
Handful chopped fresh cilantro
3 scallions, thinly sliced
Heat the oil in a medium soup pot over medium-low heat. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. 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, uncovered, for 5 minutes.
- Meanwhile, cook the rice noodles according to the package instructions.
- When ready to serve, taste the soup and adjust the seasoning. Gently reheat the noodles in the microwave, if necessary. 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: As the soup sits on the stove, some of the fat may rise to the surface. Feel free to skim it, if necessary. Otherwise, you can stir it back in.
Recipe source: www.onceuponachef.com
Learning to enjoy a variety of healthful foods is key to taking care of our bodies. Taking risks in the kitchen by trying new recipes and cuisines is one way we learn to accept a wider variety of foods.
I was not always an adventurous eater. Growing up, my family enjoyed mostly American comfort foods such as spaghetti, tuna casserole, hamburgers and chicken pot pie. It wasn’t until college that I began to try exotic cuisines such as Thai, Japanese, African and Mediterranean. I didn’t love every new food I tried, but through these experiences I learned to enjoy a larger variety of foods. I also learned to take more risks in the kitchen by trying new recipes I was unfamiliar with. Not every recipe turned out to my satisfaction, but through these experiences I grew as a cook and food lover.
I’d like to challenge anyone who is on a personal wellness journey to try this Thai Chicken Soup recipe! It’s a simple recipe that comes together in less than 60 minutes and is perfect for a chilly fall day. Pair it will a salad of your choice for a delicious lunch or dinner. Don’t hesitate to offer this exotic recipe to your whole family. My two year old enjoyed it, too!
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