Recipe: Thai Chicken Noodle Soup

This is a surprisingly delicious twist on chicken noodle soup. With a little spice, curry paste, lime, and of course coconut milk it takes everything I love about thai food and marries it with everything I love about a hearty chicken soup. I find with the heaviness of the coconut milk in the broth is feels like more of a meal than your garden variety chicken soup too but you make it and be the judge there.

Thai Chicken Noodle Soup
Serves 8
  1. 2 tablespoons olive oil
  2. 6 cloves garlic, minced
  3. 2 tablespoons ginger
  4. 1/2 onion, diced
  5. 4 carrots, diced
  6. 1 1/2 lbs chicken thighs, cubed
  7. 5 cups chicken stock
  8. 1/2 cup coconut milk
  9. 3 limes, zested and juiced
  10. 1 1/2 tablespoons fish sauce
  11. 1 1/2 tablespoons soy sauce
  12. 2 tablespoons red curry paste
  13. 6 oz package of rice noodles
  14. salt and pepper to taste
  1. In a large stockpot heat oil and to it add garlic, ginger, onions and carrots and cook for 5-6 minutes until onions start to become clear.
  2. To the pot add the chicken thighs, cook until just browning, 3 or 4 minutes then add the stock and bring the pot to a simmer.
  3. Once simmering add the coconut milk, lime juice, fish sauce, and curry paste then bring just back to a simmer and add the rice noodles, cook for 4-5 minutes until noodles are just soft and remove from heat.
Adapted from Brooklyn Homemaker
Mab Made Food

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