Curry Chicken Noodle Soup

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Ambitious Kitchen

Total Time

1 hour

Prep Time

15 minutes

Cook Time

45 minutes

Rating

(51)

Ingredients

6 servings

1 1/2 tablespoons toasted or dark sesame oil, divided
1 pound boneless skinless chicken thighs
Freshly ground salt and pepper
6 cloves garlic, minced
2 bunches of green onions, white and green parts divided
2 large carrots, sliced
1 tablespoon freshly minced or grated ginger
1 tablespoon yellow curry powder
1 (15 ounce) can light coconut milk
6 cups low sodium chicken broth
1 tablespoon thai chili paste (or ½ tablespoon sriracha works too)
¼ cup gluten free low sodium soy sauce or coconut aminos
2 stalks lemongrass, trimmed and outer layers discarded, halved lengthwise
6 bok choy ribs with leaves, coarsely chopped
1 tablespoon fish sauce
8 ounces rice noodles
For serving:
½ cup fresh chopped cilantro
½ cup torn Thai bail (regular basil will also work)
1/3 cup mint leaves, torn
Green onion (just the green part of the onion)
1 thai chile, to garnish (can also sub jalapeno)
Lime wedges, for garnishing

Dinner Sautéing Gluten-Free Intermediate ...

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Preparation

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Step 1

Add 1 tablespoon sesame oil to a large dutch oven or large pot and place over medium high heat. Add in chicken thighs and generously season with salt and pepper. Brown chicken on both sides. You don’t need to cook the chicken all the way, just get it nice and golden brown for flavor purposes. Transfer chicken to a plate and set aside.

Step 2

In the same pot, add the remaining ½ tablespoon sesame oil. Immediately add in minced garlic, white part only of the green onions, sliced carrot and ginger. Saute for 3-5 minutes, then add in the curry powder, coconut milk, chicken broth, thai chili paste and soy sauce. Add the chicken thighs back to the pot and place two lemongrass stalks in. Bring to a boil, then reduce heat and simmer for 25 minutes.

Step 3

After 25 minutes, use a slotted spoon to remove chicken from the pot and transfer to a cutting board. Use two forks to shred chicken. Before adding chicken back to the pot, remove the lemongrass stalks and discard. If you'd like to add rice noodles, now is the time to do so; add them to the pot along with the shredded chicken, bok choy and fish sauce and simmer for 10 more minutes or until rice noodles are nice and tender.