Thai Style Chicken Noodle Soup
Who else craves a super flavorful soup on a really cold day? I know I do! This easy to make Thai style soup is packed with flavor and will warm you up on even the most bone chilling days.
Ingredients
| Grapeseed oil | 1 Tablespoon | |
| Boneless skinless chicken thighs | 3/4 Pound (cut into pieces) | |
| Thai red curry paste | 4 Tablespoon | |
| Chilli garlic sauce/Sambal | 2 Tablespoon | |
| Fish sauce | 1 Tablespoon | |
| Chicken stock | 8 Cup (128 tbs) | |
| Angel hair pasta | 4 Ounce (or thai noodles) | |
| Canned coconut milk | 13 1/2 Ounce (1/2 can) | |
| Sliced cabbage | 3 Cup (48 tbs) | |
| Sliced mushrooms | 1 Cup (16 tbs) | |
| Lime | 1 , juiced | |
| Salt | To Taste | |
| Pepper | To Taste | |
| For toppings: | ||
| Freshly squeezed lime juice | 1/2 Teaspoon | |
| Chopped fresh cilantro | 1 Tablespoon | |
| Thinly sliced jalapeno | 1 Tablespoon (if you want it spicy) |
Directions
MAKING:
1. In a heavy bottom pot over medium high heat add the grapeseed oil.
2. To the pan add the chicken, Thai red curry paste, and chili garlic sauce. Let it cook for 2-3 minutes until the outside of the chicken is cooked.
3. To the pot add the fish sauce, chicken stock, and noodles. Let it come to a simmer, cooking 5-7 minutes.
4. To the pot add in the sliced cabbage, sliced mushrooms, coconut milk, juice of 1 lime, salt, and pepper to taste. Let it cook for a few minutes until the veggies are cooked through.
5. Once cooked ladle the soup into bowls, give the top a big squeeze of fresh lime juice, chopped fresh cilantro, and thinly sliced jalapenos if you’d like.
SERVING:
6. That’s it! A quick and VERY flavorful soup to warm your soul.
Recipe Summary
