A delightful dish that combines the rich, savory flavors of Thai cuisine with the comforting essence of a classic chicken noodle soup.
Ingredients
Scale:
2 tablespoons vegetable oil
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 carrots, sliced
1 red bell pepper, thinly sliced
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
4 cups chicken broth
1 can (14 ounces) coconut milk
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon red curry paste (optional, for heat)
8 ounces rice noodles (or any preferred noodles)
Fresh cilantro, for garnish
Green onions, sliced, for garnish
Lime wedges, for serving
Chili flakes, for garnish (optional)
Instructions
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent, about 3-4 minutes.
Add the sliced carrots and red bell pepper to the pot. Continue to cook for an additional 3 minutes until the vegetables are just tender.
Stir in the chicken pieces, ensuring they are well-coated with the mix. Cook until the chicken is browned on all sides, about 5-7 minutes.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer.
Add the coconut milk, fish sauce, soy sauce, lime juice, and red curry paste (if using). Stir well to combine, and let it simmer for about 15 minutes.
While the soup simmers, prepare the rice noodles according to package instructions. Drain and set aside.
After simmering, taste the soup and adjust seasoning, adding more lime juice or fish sauce if desired.
To serve, place a generous serving of noodles in a bowl, ladle the hot soup over the noodles, and garnish with fresh cilantro, green onions, and chili flakes if desired.
