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Thai Chicken Noodle Soup
January 10, 2020 (updated September 22, 2022)
THAI CHICKEN NOODLE SOUP
INGREDIENTS
1.5 lbs skinless chicken breast, cubed
3 tb coconut oil
1 can full fat coconut milk
1 8 oz package rice noodles
6 cups chicken broth
3 tb red curry paste
4 cloves garlic, mashed
1 onion, diced
3 carrots, sliced into coins
2 red bell peppers, thinly sliced
1 tb ground ginger
1 tsp cumin
1 bunch cilantro, roughly chopped
Salt and pepper to taste
INSTRUCTIONS
In a large soup pot on the stove over low-medium heat, add coconut oil.
Add onion and chicken. Sauté for about 3-4 minutes, coating well.
Add the ground ginger, cumin, garlic, and a pinch of salt & pepper to taste.
Stir for another minute or so, then add the chicken broth and red curry paste. Make sure to incorporate well.
Bring it to a boil, and then reduce heat to low and simmer.
Meanwhile, boil another pot of water.
Add noodles and prepare them according to package directions.
Once done, drain the noodles, and add them to the pot, along with the carrots and sliced red peppers. Simmer for 5 minutes.
Finally, add one can of coconut milk + 3 cups of the soup to a high speed blender, and blend for a minute or so until smooth.
Return to the pot and stir. Note—once soup was done, I shredded some of the chicken, but that’s totally optional.
Top with cilantro and serve.
ENJOY!!
WHAT DID YOU THINK?
Rate + Review
When do you add the cumin and the garlic? I don’t see it in the recipe steps unless I’m totally overlooking it.
is the chicken breast cubed raw or is it supposed to be precooked
Hi Anna, it’s raw.