Thai-Inspired Chicken & Rice Noodle Soup
Total Time
25 Minutes
Prep Time
10 Minutes
Cook Time
15 Minutes
Rating
4.9 out of 5 stars
(394)
Ingredients
4 servings
- 1 tablespoon vegetable oil
- ½ cup thinly sliced shallots, from 1-2 large shallots
- 1 tablespoon minced fresh ginger, from a 1-inch knob
- 2 tablespoons Thai green curry paste
- 4 cups low sodium chicken broth
- 13.5 oz can unsweetened coconut milk
- 2 tablespoons fish sauce
- 4 packed teaspoons dark brown sugar
- 2 tablespoons fresh lime juice, from 1 lime
- ½ teaspoon turmeric
- 4 oz thin rice noodles
- 2 cups shredded cooked chicken, from a rotisserie chicken
- Handful chopped fresh cilantro
- 3 scallions, light and dark green parts, thinly sliced
- Sriracha sauce
- Lime wedges
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Preparation
Chef’s notes
Check out easy guidance on how to peel, grate, and chop fresh ginger here.
As the soup sits on the stove, some of the fat may rise to the surface; skim it, if necessary.