One Pot Thai Chicken Noodle Soup

One Pot Thai Chicken Noodle Soup

I have ever tasted let alone made! Its way better than takeout with layers of warm, comforting aromatic coconut broth infused with red curry, ginger, garlic, lime and sriracha all bursting with pulled chicken, ONE POT Thai Chicken Noodle Soup - this is one of my favorite soups rice noodles, carrots, bell peppers, mushrooms and cauliflower!  You can skip the takeout. forever.

INGREDIENTS

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breasts sliced through the equator to create thin fillets
• 1 onion, chopped
• 2 medium carrots, sliced
• 2-4 tablespoons red curry paste
• 1 tablespoon freshly grated ginger
• 4 garlic cloves, minced
• 5 cups low sodium chicken broth
• 2 14 oz. cans quality coconut milk (I love Chakoah)
• 2 tablespoons low sodium soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 5-6 kaffir lime leaves (find at nuts.com)
• 1 tablespoon dried basil
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 8 oz. cremini mushrooms, sliced
• 1 red bell pepper, chopped
• 1 cup chopped bite size cauliflower florets
• 3 oz. rice vermicelli/thin rice noodles/sticks broken into pieces**
• 1/4 cup chopped cilantro
• 2-3 tablespoons fresh lime juice
• 1 1/2 teaspoons sriracha or more to taste

Garnish

• crushed peanuts
• chopped cilantro
• lime juice

INSTRUCTIONS

1.  Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Add chicken and brown on both sides, approximately 2 minutes, but don’t cook through. Remove to a plate.

2.  Add one tablespoon olive oil to now empty pot and heat over medium high heat. Add onions and carrots and saute 3 minutes.

3.  Add curry paste, ginger, garlic and sauté for 2 minutes.

4.  ……………………………………

5.  …………………………………………………

Full instructions: Click here