Thai Chicken Coconut Noodle Soup

• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 2 tablespoons red curry paste
• 1 teaspoon fish sauce
• 1 teaspoon sugar
• 1 lime, zested and juiced
• 1 pound chicken breast, thinly sliced
• 8 oz rice noodles, cooked
• 2 green onions, thinly sliced
• Fresh cilantro leaves

Steps

1. 1 Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, sauté until fragrant.
2. 2 Stir in chicken broth, coconut milk, water, curry paste, fish sauce, sugar, and lime zest.
3. 3 Bring to a simmer. Add chicken slices and cook until just done.
4. 4 Add lime juice and adjust seasoning if needed.
5. 5 Divide cooked noodles among bowls, ladle soup over noodles.
6. 6 Garnish with green onions and cilantro leaves.

Equipment

• Large pot
• Cutting board
• Knife
• Measuring cups and spoons

Variations

• Add tofu for a vegetarian option.
• Include straw mushrooms or bamboo shoots for more texture.

Substitutions

• Use vegetable broth and omit fish sauce for a vegetarian version.

Pairings

• Pairs well with jasmine rice or a fresh mango and avocado salsa.

Nutrition

Tips

• For extra spice, add diced Thai chili or a dash of sriracha.
• Use chicken thighs for a richer flavor if you prefer.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently, adding a splash of water if needed.

Serving Suggestions

• Serve with a side of crispy spring rolls or a simple green salad.

FAQ