Thai chicken and rice noodle soup

Ingredients

1 tablespoon vegetable oil
1/2 cup thinly sliced shallots, from 1-2 large shallots
1 tablespoon minced fresh ginger
2 tablespoons Thai green curry paste
4 cups low sodium chicken broth
1 can (13.5 fl oz) coconut milk
2 tablespoons fish sauce
4 packed teaspoons light or dark brown sugar
2 tablespoons fresh lime juice, from 1 lime
1/2 teaspoon turmeric
For Serving
4 oz thin rice noodles
2 cups shredded cooked chicken, from a rotisserie chicken
Handful chopped fresh cilantro
3 scallions, thinly sliced
Sriracha sauce
Lime wedges

Easy

Directions

1. Instructions
Heat the oil in a medium soup pot over medium-low heat. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Add the green curry paste and cook, stirring constantly, for 1 minute more. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes.
Meanwhile, cook the rice noodles according to the package instructions.
When ready to serve, taste the soup and adjust the seasoning. Gently reheat the noodles in the microwave, if necessary. Divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges.
Note: As the soup sits on the stove, some of the fat may rise to the surface. Feel free to skim it, if necessary. Otherwise, you can stir it back in.

main courses September 25, 2018 01:51

Author onceuponachef.com