Thai Curry Chicken Noodle Soup
Oh this was so good! Just made it last night and am excited to write down my thoughts about it to share! Thank you to the kittchen for inspiring this recipe idea!
First, it is definitely simple enough for a busy weeknight meal. I was planning to prepare something else for company when the plans changed last minute and I needed to quickly regroup. This recipe idea had been on my list for wanting to try and as I was hoping, it came together easily which is what I needed after plans changed unexpectedly. This soup is also one that I would normally have all the ingredients on hand for, making it even better! So, off we go onto another recipe adventure!
INGREDIENTS -
1 pound of organic boneless chicken thighs (or one Costco package 😁)
Salt and pepper
2 Tbsp avocado oil
1 1/2 cups diced sweet onion, about half an onion
3 cloves garlic, minced
2 Tbsp fresh ginger, minced
1 1/2 Tbsp red curry paste
1 Tbsp curry powder
6 cups chicken broth, have extra on hand to thin the soup if needed
1 can coconut milk
1/2 cup basil, chopped
juice of one lime, about 2 Tbsp
1 - 6 oz package rice vermicelli noodles
2 green onions, sliced for garnish
Chop the chicken into 1-inch chunks. Season with salt and pepper. Heat 1 tablespoon of avocado oil in a dutch oven over medium-high heat. Brown the chicken, stirring to brown all sides. Remove the chicken from the dutch oven and set aside.
Add another tablespoon of avocado oil to the dutch oven. Heat the oil over medium heat, then add in the white onion and saute, stirring frequently. While the onion is cooking, mix the garlic, ginger, red curry paste, and curry powder together. When the onion becomes translucent, stir the curry paste mixture in with the onions, mix well, and let it cook for about one minute.
Pour the chicken broth and coconut milk into the dutch oven and bring to a slow simmer. Once simmering, add the chicken, 1/2 cup basil, the lime juice, and let cook for 15 minutes. It’s time for a quick taste test and feel free to add more curry paste if you like more spice, I prefer mild so the 1 1/2 tablespoons is perfect for me! The addition of the curry powder adds more curry flavor without the heat. If you add curry paste, whisk it into a small amount of the broth first, then stir it in with the rest of the soup.
Next add in the rice noodles, cooking them until they are soft, about 10 minutes.
On occasion, I’ve added a couple more ounces of rice noodles and 2 more cups of broth, the flavor was still spot on, so keep that in mind if you want leftovers, this is a pretty forgiving and flexible recipe!
Grab your favorite bowl and serve it up, top with green onions, and a drizzle of sriracha if you dare!