Thai Curry Noodle Soup

Thai Curry Noodle Soup

from getinspiredeveryday.com
30 min

Ingredients

  • 2 tablespoons avocado oil, olive oil, or neutral oil
  • 1 pound boneless skinless chicken thighs, diced 1/2″
  • 1 onion, diced 1/4″
  • 2 cloves garlic, minced
  • 2 tablespoons minced ginger
  • 2 tablespoons red curry paste, more or less to taste
  • 1 red bell pepper, diced 1/2″
  • 1 – 13.5 ounce full fat coconut milk
  • 6 cups low sodium chicken broth, see notes
  • 1 tablespoon fish sauce
  • 4 cups spinach, 4 ounces, roughly chopped
  • 4 ounces rice vermicelli noodles, see notes
  • 1/2 teaspoon sea salt if needed, this will vary depending on the chicken stock
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped cilantro
  • 1/2 cup thinly sliced green onions
  • 1-2 limes cut into wedges

Directions

  1. 1

    Place a large pot, (10″ Dutch oven works well) over medium high heat. When the pan is hot but not smoking, add 1 tablespoon of the oil along with the cubed chicken.

  2. 2

    Cook stirring occasionally as the chicken browns, then remove it from the pan and set it aside when it’s done.

  3. 3

    Add the remaining tablespoon of oil to the pan along with the onion, garlic, and ginger. Cook stirring frequently until the onion turns translucent, 1-2 minutes.

  4. 4

    Then add the curry paste and sauté briefly using a wooden spoon to break up the paste.

  5. 5

    Next add the bell pepper, coconut milk, and chicken stock. Bring the soup to a boil, then reduce the heat to maintain a simmer. Cook until the bell pepper is tender, 8-10 minutes.

  6. 6

    Turn off the heat, then stir in the fish sauce. Add the chopped spinach and stir it in to wilt.

  7. 7

    Finally add the rice noodles and use the back of the spoon to carefully submerge them into the hot soup. Let the soup stand for about 3 minutes, or according to the package cooking time for the noodles. Stir to distribute the cooked noodles.

  8. 8

    Season to taste with sea salt if needed and serve immediately with the cilantro, green onions, and lime wedges.