Thai Coconut Chicken Noodle Soup

Name: Thai Coconut Chicken Noodle Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 bowls
Cuisine: Thai
Ingredients: 1 lb boneless chicken thighs; 14 oz coconut milk; 4 cups chicken broth; 2 tbsp red curry paste; 1 stalk lemongrass; 1 tbsp fresh ginger; 3 cloves garlic; 8 oz rice noodles; 2 tbsp fish sauce; 2 tbsp lime juice; 0.25 cup cilantro; 2 stalks green onions

A fragrant, creamy twist on classic chicken noodle soup infused with coconut milk, lemongrass, ginger, and lime. This Thai-inspired version swaps traditional egg noodles for rice noodles and adds a warming kick of red curry.

Prep: 20mCook: 30mTotal: 50m4 bowlsMediumThaiSoup

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Ingredients

boneless chicken thighs1 lb
coconut milk14 oz
chicken broth4 cups
red curry paste2 tbsp
lemongrass1 stalk
fresh ginger1 tbsp
garlic3 cloves
rice noodles8 oz
fish sauce2 tbsp
lime juice2 tbsp
cilantro0.25 cup
green onions2 stalks

Nutrition

480

Calories (kcal)

Protein (g)

Carbs (g)

Fat (g)

Instructions

1
Heat a large pot over medium heat and add the red curry paste, cooking for 1 minute until fragrant.
2
Add the ginger, garlic, and lemongrass, stirring for another minute.
3
Pour in the chicken broth and coconut milk, then bring to a gentle simmer.
4
Add the chicken pieces and simmer for 15 minutes until cooked through.
5
Stir in the fish sauce and add the rice noodles, cooking for 5-6 minutes until tender.
6
Remove the lemongrass pieces and stir in the lime juice.
7
Ladle into bowls and garnish with cilantro and green onions before serving.

Tips

•
Bruise the lemongrass stalk with the back of a knife to release more flavor.
•
Add the lime juice at the end to keep it bright and fresh.
•
For extra heat, garnish with sliced Thai bird's eye chilies.