Thai-Inspired Chicken & Rice Noodle Soup
Ingredients
- 1 tablespoon vegetable oil
- ½ cup thinly sliced shallots
from 1-2 large shallots
- 1 tablespoon minced fresh ginger
from a 1-inch knob, see note
- 2 tablespoons Thai green curry paste
- 4 cups low sodium chicken broth
- 1 can coconut milk
13.5 oz
- 2 tablespoons fish sauce
- 4 packed teaspoons dark brown sugar
- 2 tablespoons fresh lime juice
from 1 lime
- ½ teaspoon turmeric
- 4 oz thin rice noodles
- 2 cups shredded cooked chicken
from a rotisserie chicken
- Handful chopped fresh cilantro
- 3 scallions
light and dark green parts, thinly sliced
- Sriracha sauce
- Lime wedges
Directions
- 1
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 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.
- 2
Meanwhile, cook the rice noodles according to the package instructions.
- 3
When ready to serve, taste the soup and adjust the seasoning, if necessary. 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.
- 4
Note: Check out easy guidance on how to peel, grate, and chop fresh ginger <a href="https://www.onceuponachef.com/how-to/how-to-peel-and-grate-ginger.html" target="_blank" rel="noopener">here</a>.
- 5
Note: As the soup sits on the stove, some of the fat may rise to the surface; skim it, if necessary.
Thai-Inspired Chicken & Rice Noodle Soup
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About this Recipe
Craving a comforting bowl that truly warms your soul and tastes incredible? This Thai-Inspired Chicken & Rice Noodle Soup delivers authentic, fragrant flavors right in your own kitchen, all ready in just 25 minutes.
What makes this soup truly special is the harmonious blend of aromatic ingredients like fresh ginger, thinly sliced shallots, and vibrant Thai green curry paste, all balanced by the creamy richness of coconut milk and a bright finish of fresh lime. It's designed for maximum flavor impact in minimal time, proving that gourmet taste doesn't require hours in the kitchen.
You can expect a bowl brimming with tender thin rice noodles and succulent shredded chicken, swimming in a deeply aromatic, savory broth with a subtle kick. The broth is a beautiful golden hue, thanks to the turmeric, offering a delightful balance of sweet, sour, salty, and spicy notes characteristic of Thai cuisine. It's a remarkably satisfying and cozy dish, perfect for chasing away a chill or simply enjoying a quick, flavorful meal.
Feel free to get creative with your protein; while shredded cooked chicken is convenient, you could easily adapt this recipe. For a vegetarian option, skip the chicken and add extra vegetables like broccoli florets or sliced mushrooms. If you don't have dark brown sugar, regular brown sugar works in a pinch, or for a deeper flavor, try a touch more fish sauce to balance the sweetness. Don't have fresh ginger? You'll want to get some for the best flavor, but in a pinch, about ½ teaspoon of ground ginger can be used.
This cozy soup is ideal for a weeknight dinner or a comforting lunch, especially on cooler days. Serve it with extra Sriracha on the side for those who love more heat, and don't forget fresh lime wedges for an extra burst of zest.