Description
A fragrant and comforting Thai-style chicken noodle soup with creamy coconut broth, mild curry spice, and fresh herbs that warm the soul.
Ingredients
- 1 tablespoon vegetable oil
- ½ cup thinly sliced shallots (or onion)
- 1 tablespoon minced fresh ginger
- 2 tablespoons Thai green (or red) curry paste
- 4 cups low‑sodium chicken broth
- 1 (13.5 oz) can unsweetened coconut milk
- 2 tablespoons fish sauce
- 4 teaspoons dark brown sugar
- 2 tablespoons fresh lime juice
- ½ teaspoon turmeric (optional, for color and warmth)
- 4 oz thin rice noodles
- 2 cups shredded cooked chicken (rotisserie works great)
- Cilantro & scallions, chopped (for garnish)
- Lime wedges & Sriracha (for serving)
Instructions
- Heat oil over medium-low heat, add shallots and ginger; cook until softened (3–5 minutes).
- Stir in curry paste; cook 1 minute until aromatic.
- Pour in chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer and cook uncovered for 5 minutes.
- Meanwhile, cook rice noodles per package instructions, then drain.
- Divide noodles and chicken among bowls, ladle hot broth over, and top with cilantro, scallions, and lime wedges. Add Sriracha to taste.
Notes
- Use red or yellow curry paste for a different flavor profile.
- Add vegetables like mushrooms, bell peppers, carrots, or spinach for extra nutrition.
- Store noodles separately from broth to avoid sogginess.
- Freeze only the broth and chicken, and add fresh noodles when reheating.
- Use gluten-free fish sauce and curry paste to make it gluten-free.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg
