I’ve really been into international cooking lately. I spend every Sunday meal planning and scouring through Pinterest, food magazines and my recipes making sure I keep our weeknight meals new and exciting. Some people might think that’s wacky but I really enjoy cooking a good dinner every night and having a menu for the week. I’ve just gotten a bit bored lately so I’ve been trying some dishes like this one and man almighty am I glad I did! It’s the tastiest damn soup I’ve had and I know that you’ll love it too, go to the store and make this ASAP!
Thai Chicken Noodle SoupPrint Recipe
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts sliced through the equator to create thin fillets
- 1 onion, chopped
- 2 medium carrots, sliced
- 2-4 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 4 garlic cloves, minced
- 5 cups low sodium chicken broth
- 2 14 oz. cans quality coconut milk
- 2 tablespoons low sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon dried basil
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 8 oz. cremini mushrooms, sliced
- 1 red bell pepper, chopped
- 1 cup chopped bite size cauliflower florets
- 3 oz. rice vermicelli/thin rice noodles/sticks broken into pieces**
- 1/4 cup chopped cilantro
- 2-3 tablespoons fresh lime juice
- 1 1/2 teaspoons sriracha or more to taste
- crushed peanuts
- chopped cilantro
- lime juice
Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Add chicken and brown on both sides, approximately 2 minutes, but don’t cook through. Remove to a plate.
Add one tablespoon olive oil to now empty pot and heat over medium high heat. Add onions and carrots and saute 3 minutes.
Add curry paste, ginger, garlic and sauté for 2 minutes.
Add chicken BACK TO POT followed by chicken broth, coconut milk, soy sauce, fish sauce, brown sugar, basil, salt and pepper. Bring to a boil then reduce heat to medium-low and gently simmer for 15 minutes or until chicken is tender enough to easily shred.
Remove chicken and let rest until cool enough to shred or chop. Meanwhile, add mushrooms, bell peppers, cauliflower and rice noodles to pot. Simmer approximately 5 minutes OR just until your noodles are short of al dente. You want them undercooked as they will continue to cook once removed from heat. Stir in shredded chicken, cilantro, lime juice and sriracha.
Taste and add additional sriracha for spicier or lime juice for tangier. If you would like a less “chunky” soup, stir in additional broth or coconut milk.
Garnish individual servings with crushed peanuts and/or cilantro and freshly squeezed lime juice to taste.