Thai Noodle Soup

This Thai Noodle Soup that is one in all my favored soups i have ever tasted let alone made! Its manner better than takeout with layers of warm, comforting aromatic coconut broth infused with purple curry, ginger, garlic, lime and sriracha all bursting with pulled fowl, rice noodles, carrots, bell peppers, mushrooms and cauliflower!  you can skip the takeout. forever.

Thai meals is my FAV so I’ve created numerous of my restaurant favorites into takeout fakeout versions from Pad Thai, Panang Curry, crimson Curry (one among my most popular Recipes of 2017), Yellow Curry, Coconut Curry fowl, and Tom Kha Gai.  If you like Thai meals even the slightest, i will guarantee you'll be passionate about those fakeout takeout recipes.  they are bursting with flavor and for your table in half-hour!

Thai Noodle Soup

This Thai Noodle Soup has been on my “to create/make/share bucket list” for pretty a while, and this aromatic, obsessive worth model did not disappoint!

This Thai Noodle Soup is creamy, full of complicated, ambitious, vibrant flavors and textures and is pretty smooth to make in a single POT although it tastes like its been simmering for days to build its simply complicated taste profile.

Thai Noodle Soup

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts sliced through the equator to create thin fillets
  • 1 onion, chopped
  • 2 medium carrots, sliced
  • 2-4 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 4 garlic cloves, minced
  • 5 cups low sodium chicken broth
  • 2  14 oz.  cans quality coconut milk (I love Chakoah)
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 5-6 kaffir lime leaves (find at nuts.com)
  • 1 tablespoon dried basil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 8 oz. cremini mushrooms, sliced
  • 1 red bell pepper, chopped
  • 1 cup chopped bite size cauliflower florets
  • 3 oz.  rice vermicelli/thin rice noodles/sticks broken into pieces**
  • 1/4 cup chopped cilantro
  • 2-3 tablespoons fresh lime juice
  • 1 1/2 teaspoons sriracha or more to taste

Garnish:

  • crushed peanuts
  • chopped cilantro
  • lime juice

INSTRUCTIONS:

  1. Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Add chicken and brown on both sides, approximately 2 minutes, but don’t cook through. Remove to a plate.
  2. Add one tablespoon olive oil to now empty pot and heat over medium high heat. Add onions and carrots and saute 3 minutes.
  3. Add curry paste, ginger, garlic and sauté for 2 minutes.
  4. Add chicken BACK TO POT followed by chicken broth, coconut milk, soy sauce, fish sauce, kaffir lime leaves, brown sugar, basil, salt and pepper. Bring to a boil then reduce heat to medium-low and gently simmer for 15 minutes or until chicken is tender enough to easily shred.
  5. Remove chicken and let rest until cool enough to shred or chop. Meanwhile, add mushrooms, bell peppers, cauliflower and rice noodles to pot. Simmer approximately 5 minutes OR just until your noodles are short of al dente. You want them undercooked as they will continue to cook once removed from heat. Stir in shredded chicken, cilantro, lime juice and sriracha.
  6. Discard kaffir lime leaves. Taste and add additional sriracha for spicier or lime juice for tangier. If you would like a less “chunky” soup, stir in additional broth or coconut milk. Garnish individual servings with crushed peanuts and/or cilantro and freshly squeezed lime juice to taste.

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