Description
Quick and flavorful Thai-inspired chicken noodle soup with coconut milk, curry paste, and fresh herbs. Ready in 30 minutes with authentic Thai flavors.
Ingredients
Scale
- 8 oz rice noodles (pad thai width)
- 2 tablespoons coconut oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 4 cups low-sodium chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 cups cooked chicken, shredded
- 1 red bell pepper, julienned
- 4 oz mushrooms, sliced
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 jalapeño, thinly sliced (optional)
- Lime wedges for serving
Instructions
- 1. Cook rice noodles according to package directions, drain and set aside.
- 2. Heat coconut oil in large pot over medium-high heat. Add onion and cook 3-4 minutes until softened.
- 3. Add garlic and ginger, stir for 30 seconds until fragrant.
- 4. Stir in curry paste and cook 1 minute.
- 5. Add chicken broth, scraping up any browned bits.
- 6. Add coconut milk, fish sauce, and brown sugar. Bring to gentle boil, then simmer.
- 7. Add bell pepper and mushrooms, cook 5-6 minutes until tender.
- 8. Stir in cooked chicken and heat through, 2-3 minutes.
- 9. Remove from heat and stir in lime juice. Adjust seasoning to taste.
- 10. Divide noodles among bowls and ladle soup over. Garnish with cilantro, green onions, and jalapeño.
Notes
Store soup base and noodles separately. Reheat gently to prevent coconut milk separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-American
Nutrition
- Serving Size: 1 bowl
- Calories: 425
- Sugar: 8g
- Sodium: 890mg
- Fat: 22g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g