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Soupy Thai Chicken Noodles

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"What do you get when an American classic like chicken noodle soup and a Thai favorite like tom kha gai join forces? The most flavor-packed, warm-your-soul bowl of Soupy Thai Chicken Noodles. I've borrowed the hot and sour flavor of Thailand's treasured coconut soup and paired it with tender cubes of chicken thighs, rice noodles, and the slew of spices that are packed into every tablespoon of red curry paste. Minced fresh garlic and ginger make this soup the ultimate cold- and flu-fighting machine, no matter the season."

List of Ingredients

â—¦ 1 tablespoon vegetable oil
â—¦ 1 cup shredded peeled carrots
â—¦ ½ cup chopped scallions, plus more for garnish (3 scallions)
â—¦ 1 tablespoon minced garlic
â—¦ 2 teaspoons minced fresh ginger
â—¦ 2 tablespoons Thai red curry paste
â—¦ 2 tablespoons soy sauce
â—¦ 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
â—¦ 4 cups chicken broth
â—¦ 2 (15-ounce) cans unsweetened coconut milk
â—¦ â…“ cup fresh lime juice
â—¦ ¼ cup packed brown sugar
â—¦ 16 ounces rice noodles, cooked per package directions
â—¦ Kosher salt, for seasoning
â—¦ Chopped fresh cilantro, for garnish


Recipe

In a large stockpot set over medium heat, heat the vegetable oil. Once the oil is hot, add the carrots, scallions, garlic, ginger, and curry paste and cook, stirring, until fragrant and the garlic is golden, 3 to 5 minutes.

Push the veggies to one side of the pan and add the soy sauce, then the chicken cubes in a single layer. Cook, undisturbed, for 3 minutes. Flip the chicken cubes once and cook for an additional 2 minutes.

Add the broth and bring the soup to a simmer. Reduce the heat to medium-low and simmer for 20 minutes. Stir in the coconut milk, lime juice, and brown sugar and cook until warmed through. Add the cooked noodles, then taste and season with salt. Transfer the soup to bowls, garnish with cilantro and scallions, and serve.

Makes 6 servings