Description
A comforting Thai-inspired soup with tender chicken, silky rice noodles, and a fragrant coconut curry broth. Quick to make and packed with bold, vibrant flavors.
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup thinly sliced shallots
- 1 tablespoon minced fresh ginger
- 2 tablespoons Thai green 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
- 1/2 teaspoon turmeric
- 4 oz thin rice noodles
- 2 cups shredded cooked chicken
- Fresh cilantro, chopped
- 3 scallions, thinly sliced
- Sriracha sauce, for serving
- Lime wedges, for serving
Instructions
- Heat the vegetable oil in a medium pot over medium-low heat. Add shallots and ginger, cooking for 3 to 5 minutes until softened.
- Stir in the Thai green curry paste and cook for 1 minute until fragrant.
- Add 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 the rice noodles according to package instructions and set aside.
- Taste the soup and adjust seasoning as needed.
- Divide noodles and shredded chicken among serving bowls. Ladle hot broth over the top.
- Garnish with cilantro and scallions. Serve with Sriracha and lime wedges.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Adjust spice level by adding more or less curry paste or Sriracha.
- Skim excess fat from the surface if desired.
- Store broth and noodles separately to prevent sogginess.
- Substitute tofu for chicken to make it vegetarian, and use soy sauce instead of fish sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 65 mg
