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One Pot Thai Chicken Noodle Soup

One Pot Thai Chicken Soup
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Indulge in the comforting warmth of One Pot Thai Chicken Soup, a delightful blend of aromatic coconut broth infused with red curry, ginger, and garlic. This easy-to-make recipe is perfect for busy weeknights or impressing guests with its vibrant flavors. Featuring tender pulled chicken, rice noodles, and an array of fresh vegetables, this nourishing dish brings the essence of Thai cuisine right to your kitchen. With minimal cleanup required, you can savor homemade goodness without the hassle.

Ingredients

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  • 2 tablespoons olive oil
  • 1 pound boneless chicken thighs (may sub breasts or rotisserie chicken)
  • 1 onion, diced
  • 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
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 5–6 kaffir lime leaves
  • 3 tablespoons minced Thai or regular basil (or 1 tablespoon dried)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 8 oz. cremini mushrooms, sliced
  • 1 red bell pepper, chopped
  • 1 cup chopped bite-sized 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)
  • crushed peanuts
  • chopped cilantro
  • lime juice

Instructions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Sear chicken thighs on both sides until golden brown. Remove and set aside.
  2. In the same pot, sauté diced onion and sliced carrots until softened. Add red curry paste, grated ginger, and minced garlic; cook for 2 more minutes.
  3. Return chicken to the pot and add chicken broth, coconut milk, soy sauce, fish sauce, brown sugar, salt, pepper, and kaffir lime leaves.
  4. Bring to a boil then simmer for 15 minutes until chicken is tender enough to shred.
  5. Remove chicken to shred and add mushrooms, bell pepper, cauliflower florets, and rice noodles to the pot; simmer until noodles are slightly undercooked.
  6. Stir shredded chicken back into soup with cilantro and lime juice before serving.

Nutrition

Find it online: https://recipeelite.com/one-pot-thai-chicken-soup/