One Pot Thai Chicken Noodle Soup

Adjust the spices to suit your tastes.
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Meals
8 - 10 servings
30 minutes
35 minutes
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  • 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 coconut milk
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 5-6 kaffir lime leaves (or some lime zest)
  • 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
  • 1/4 cup chopped cilantro
  • 2-3 tablespoons fresh lime juice
  • 1 1/2 teaspoons sriracha or more to taste

  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.

  1. Adjust your curry paste amount depending on the spiciness of your paste. (Dec 30, 2018)