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:

1. 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.
2. Heat another 1 Tbsp. oil in the pot and add onions and carrots. Saute for 3 minutes.
3. Add curry paste, ginger, and garlic. Saute for 2 minutes.
4. Add chicken (whole pieces) to pot. Add chicken broth, coconut milk, soy sauce, brown sugar, basil, salt, and pepper.
5. Bring to a boil, then reduce heat to medium-low heat and simmer for 15 minutes.
6. Remove chicken and shred or chop.
7. Add bell pepper, cauliflower, and rice noodles to pot. Simmer until noodles are just al dente.
8. Stir in chicken, cilantro, lime juice, and sriracha.
9. Taste and adjust seasoning as needed. Serve.

Recipe slightly adapted from Carlsbad Cravings

Posted on Fantastical Sharing of Recipes