When ready to serve, divide the noodles and chicken into serving bowls. Meanwhile, cook the rice noodles by dropping them in boiling water. Next, add the green curry paste and cook, stirring constantly, for 1 minute more.Īdd the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric bring to a gentle simmer. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Step-by-step Instructionsīegin by heating the oil in a medium soup pot. You can find it, along with the other Asian pantry staples, in the Asian section of most large supermarkets.
You’ll notice that the recipe calls for Thai green curry paste, an excellent substitute for hard-to-find Asian ingredients, like lemongrass and galangal. What you’ll need To Make Chicken & Rice Noodle Soup If you put them in the broth before serving, they will continue to cook and become too soft. Be sure to keep the rice noodles separate from the soup until ready to serve. Whether I’m feeling worn down or just in need of a little comfort, there is nothing like a bowl of chicken noodle soup, and this is What’s more, it’s made with rotisserie chicken and Thai pantry staples (available in most supermarkets)-such as green curry paste, fish sauce, coconut milk, and fresh ginger-so it’s almost instant gratification. This spicy, fragrant, slurpy noodle soup, inspired by some of my favorite Thai restaurant dishes, is like sunshine on a dreary day.
#MY RECIPES CHICKEN NOODLE SOUP FULL#
Read my full disclosure policy.Ĭozy, comforting, and fragrant, this flavor-packed Thai chicken noodle soup will warm you right up.
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