One Pot Thai Chicken Noodle Soup
What you need:
- 2 Tbsp. olive oil
- 1 lb. thinly sliced chicken breasts
- 1 onion, chopped
- 2 medium carrots, peeled and sliced
- 2 to 4 Tbsp. red curry paste
- 1 Tbsp. freshly grated ginger
- 4 minced cloves garlic
- 5 cups chicken broth
- 2 cans (14 oz. each) coconut milk
- 4 Tbsp. soy sauce
- 1 Tbsp. dried Thai basil (or regular basil)
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 red bell pepper, chopped
- 1 cup cauliflower florets, chopped into bite-size
- 3 oz. thin rice noodles, broken into pieces
- 1/4 cup chopped cilantro
- 2 to 3 Tbsp. lime juice
- 1 1/2 tsp. sriracha
Directions:
- Heat 1 Tbsp. oil in a large soup pot over medium-high heat. Add chicken and brown on each side for about 2 minutes, but don't cook through. Remove to a plate.
- Heat another 1 Tbsp. oil in the pot and add onions and carrots. Saute for 3 minutes.
- Add curry paste, ginger, and garlic. Saute for 2 minutes.
- Add chicken (whole pieces) to pot. Add chicken broth, coconut milk, soy sauce, brown sugar, basil, salt, and pepper.
- Bring to a boil, then reduce heat to medium-low heat and simmer for 15 minutes.
- Remove chicken and shred or chop.
- Add bell pepper, cauliflower, and rice noodles to pot. Simmer until noodles are just al dente.
- Stir in chicken, cilantro, lime juice, and sriracha.
- Taste and adjust seasoning as needed. Serve.
Recipe slightly adapted from Carlsbad Cravings
Posted on Fantastical Sharing of Recipes