Thai Curry Chicken Noodle Soup
Thai curry chicken noodle soup is a great way to have Thai takeout at home. This creamy soup is packed with flavor powerhouses like cilantro, jalapeños, and curry. It's made even more filling with lots of tender chicken pieces and silky rice noodles.
Servings: 4 servings
Calories: 451kcal
Ingredients
- 2 tbs. olive oil
- 1 small onion thinly sliced
- 4 garlic cloves minced
- 1 chicken breast cut into one inch pieces
- 1 tbs. fresh ginger grated
- 1 8 oz. package cremini mushrooms thinly sliced
- 1 jalapeno thinly sliced in rings
- 1 13.5 oz. can coconut milk
- 4 tbs. red curry paste
- 6 cups chicken broth
- 8 oz. rice noodles vermicelli or banh pho
- 1 tbs. fish sauce
- ½ tsp. salt
- ½ cup fresh cilantro
- 2 limes for serving
Instructions
- In a large soup pot, heat oil on medium-high heat. Add in onions and garlic and saute until translucent. Add in pieces of chicken and saute until just cooked through.
- To the pot, add ginger, thinly sliced mushrooms, and sliced jalapenos. Add curry paste and stir to coat.
- Turn the heat down to medium-low, and add in can of coconut milk, chicken broth, and fish sauce. Stir to combine.
- Allow to simmer for 5-10 minutes before adding in the dry rice noodles. Let cook for 5 more minutes
- Serve with fresh cilantro and lime wedges.
Nutrition
Serving: 1g | Calories: 451kcal | Carbohydrates: 31g | Protein: 18g | Fat: 31g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Cholesterol: 33mg | Sodium: 2433mg | Fiber: 3g | Sugar: 5g