Thai Chicken Noodle Soup Recipe
Prep Time:
10 minutes
Cook Time:
27 minutes
Servings:
5 Servings
Ingredients
  • oil, for cooking
  • 1 onion, diced
  • 1 tablespoon Thai red curry paste
  • 2 tablespoons lemongrass, finely chopped (or lemongrass paste)
  • 2 tablespoons galangal, grated (or galangal paste)
  • 2 large garlic cloves, crushed
  • 1 small mild red chili pepper, finely chopped with the white parts and seeds removed
  • 4 cups chicken stock
  • 1 (14.1-ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 lime, juiced
  • 6 kaffir lime leaves
  • 2 chicken breasts, cooked and shredded
  • 7 ounces mushrooms, peeled and sliced
  • 10.6 ounces rice noodles, cooked
Directions
  1. Heat a splash of oil in a large saucepan with high sides on medium.
  2. Add the onions to the pan, cooking until they are sweating and translucent.
  3. Add the red curry paste, lemongrass, galangal, garlic, and chili pepper.
  4. Cook for another 2 minutes, stirring constantly.
  5. Add the chicken stock, coconut milk, fish sauce, sugar, lime juice, and kaffir lime leaves and stir the contents together.
  6. Bring the soup to a boil, then turn down the heat until the soup is simmering.
  7. Cover and leave to cook for 10 minutes.
  8. If desired, season with salt and pepper.
  9. Stir in the mushrooms and chicken and cook for another 5 minutes.
  10. Add the cooked noodles and warm them for 2 minutes.
  11. Serve the soup.