Description
This Thai-Inspired Chicken & Rice Noodle Soup offers a vibrant combination of fragrant green curry paste, coconut milk, fresh ginger, and tangy lime, creating a comforting yet exotic bowl. Ready in 25 minutes, the soup features shredded chicken, tender rice noodles, and fresh herbs for a quick and flavorful meal.
Ingredients
Sauce and Broth
- 1 tablespoon vegetable oil
- ½ cup thinly sliced shallots (from 1-2 large shallots)
- 1 tablespoon minced fresh ginger (from a 1-inch knob)
- 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 packed teaspoons dark brown sugar
- 2 tablespoons fresh lime juice (from 1 lime)
- ½ teaspoon turmeric
Main Ingredients
- 4 oz thin rice noodles
- 2 cups shredded cooked chicken (from a rotisserie chicken)
Garnishes
- Handful chopped fresh cilantro
- 3 scallions, light and dark green parts, thinly sliced
- Sriracha sauce (to taste)
- Lime wedges (for serving)
Instructions
- Sauté Aromatics: Heat the vegetable oil in a medium soup pot over medium-low heat. Add the thinly sliced shallots and minced fresh ginger, cooking while stirring frequently until softened, about 3 to 5 minutes.
- Add Curry Paste: Stir in the Thai green curry paste and cook constantly for an additional 1 minute to release its fragrance and flavors.
- Make Broth: Pour in the low sodium chicken broth, coconut milk, fish sauce, dark brown sugar, fresh lime juice, and turmeric. Bring the mixture to a gentle simmer and let it simmer uncovered for 5 minutes to blend the flavors.
- Cook Rice Noodles: While the broth simmers, cook the thin rice noodles according to the package instructions until tender. Drain and set aside.
- Prepare to Serve: Taste the soup and adjust seasoning as needed. If the noodles have cooled, gently reheat them in the microwave.
- Assemble Bowls: Divide the cooked rice noodles and shredded chicken evenly among serving bowls. Ladle the hot broth over the top, then sprinkle with chopped cilantro and sliced scallions.
- Serve: Offer Sriracha sauce and lime wedges on the side for added heat and acidity according to personal preference.
- Optional Skimming: As the soup sits, some fat may rise to the surface; skim off any excess fat if desired for a lighter soup.
Notes
- Fresh ginger enhances the soup’s flavor; for ease, peel and mince ginger as described in culinary guides.
- Skimming excess fat from the surface can improve the soup’s clarity and lighten its richness.
- Adjust the heat level by varying the amount of Thai green curry paste and Sriracha sauce.
- This soup is best enjoyed fresh but can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooked noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
