Quick Thai Chicken Noodle Soup


2 tablespoons vegetable oil

2/3 cup onion, thinly sliced in half rings

5 cloves garlic, coarsely chopped

2 tablespoons fresh ginger, grated fine

2 teaspoons red curry paste, or more if you like it hot

1 tablespoon Sriracha sauce

2 13.5 oz cans light coconut milk

5 cups chicken stock

2 teaspoons sugar

2 tablespoons Nam Pla (Fish Sauce available in the ethnic food aisle)

2 medium yams, peeled and cut into cubes

2 cups broccoli, cut into bite sized pieces

6 oz Thai Rice Stick noodles

3 chicken breasts, boneless & skinless, sliced into thin strips

2 tablespoons fresh lime juice, plus a few wedges for garnish

1/3 cup cilantro, coarsely chopped


1 In a large stock pot, heat the oil over medium-high heat.  Add the onion and stir to coat.  Saute for about 3 minutes, or until translucent and soft.  Add the garlic, ginger, curry paste and Sriracha and stir to combine. 

2 Add the coconut milk, chicken stock, sugar and fish sauce and stir to combine.  Bring up to a boil, and then lower the temperature to medium-low and add the yams.  Continue to simmer until the yams are almost done when pierced with a paring knife.

3 Add the remaining ingredients and let simmer until the chicken is cooked through, about 4-5 minutes.  Ladle into large bowls and top with cilantro and a wedge of lime.

Makes 8 Servings

Cooks Notes: 

1) If you don't have or can't find the rice noodles, you could substitute vermicelli or other thin pasta.

2) Freeze fresh ginger in a sandwich bag, remove the outer skin by using a spoon to scrape it off.  Then use a fine grater, such as a microplane, to grate the frozen ginger.  Return the unused ginger to the bag and remove as much air as possible and freeze for future use.  

 Recipe courtesy of www.farmgirlgourmet.com