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I’ve been trying to expand my wheelhouse of meals around here. And man have I hit the jackpot for recipes in the last month or so. Incredible food with incredible taste. And really easy recipes for the most part.
I have a soft spot for Thai food. Especially soups. I think I ate duck soup once a day while I was there. That being said there’s only a couple ingredients that are essential for Thai food. Coconut milk. Thai curry (completely different from Indian Curry) lime and cilantro. The mixing is up to you.
For this I used a basic recipe (in an authentic Thai recipe you would use bone broth and I just don’t have the time to make bone broth, I’m proud of myself for cooking!)
Thai Chicken Curry Noodle Soup
Ingredients:
- 2 tablespoons coconut oil (you can use vegetable oil)
- 1 yellow onion, diced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons red curry paste
- 4 cups chicken broth
- 1 (14-ounce) can coconut milk
- 1 tablespoon fish sauce
- 2 cups cooked and shredded chicken (I used a couple chicken breasts)
- 8 ounces rice noodles
- 1 tablespoon lime juice
- Optional garnishes: Fresh chopped cilantro, green onions, and Thai red chilies, sriracha (I used all of these!)
Directions:
- In a large pot, heat the oil over medium heat. Add onion and bell pepper and cook until softened.
- Add garlic, ginger, and curry paste and cook for another minute until fragrant.
- Stir in the broth, coconut milk, fish sauce, and chicken. Bring to a boil.
- While you’re making the base, soak the rice noodles, and then bring a pot of water to a boil. Add them to boiling water for about 5 minutes. Don’t let them over cook or they will be too mushy (rice noodles need to be served right after they cook and can’t sit in hot or boiling water very long)
- Stir in the lime juice. Serve immediately, topped with optional garnishes if using.