Simple Thai Chicken and Noodle Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I originally found this in FoodNetwork magazine. We've made a few modifications, but it is definitely a keeper! Nearly all the ingredients are easy to keep on hand for when there's a bit of extra chicken that needs dressed up. Ingredients:
1 tablespoon vegetable oil |
1 large onion, thinly sliced |
2 garlic cloves, minced |
3 tablespoons green curry paste (more or less to taste) |
45 ounces low sodium chicken broth |
1 (15 ounce) can light coconut milk |
1 tablespoon fish sauce, plus more to taste |
1 red bell pepper, thinly sliced |
5 ounces udon noodles, broken into pieces |
1 lb boneless skinless chicken breast, very thinly sliced crosswise |
2 tablespoons fresh lime juice, plus more to taste |
1 cup fresh cilantro, roughly chopped |
Directions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
2. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes.
3. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
4. Add the bell pepper and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes.
5. Add the chicken and simmer until just cooked through, about 3 more minutes.
6. Stir in the lime juice and cilantro.
7. Add more cilantro and lime juice, if desired, for serving.
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