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Thai chicken noodle soup
I’ve made this Thai chicken noodle soup at least a dozen times since discovering it two winters ago. It started as a way to use up leftover rotisserie chicken, but the balance of lime, fish sauce, and chili flakes turned it into a staple I crave when the weather turns crisp.
Ingredients
Method
- Bloom the aromatics: Heat oil in a large pot or Dutch oven over medium heat. Add garlic and ginger, stirring constantly for about 30 seconds until fragrant but not brown.
- Sear the chicken: Add the sliced chicken to the pot. Cook for 2-3 minutes, turning occasionally, until the outside of the chicken is no longer pink. The internal temperature should reach 165°F (74°C).
- BUILD THE BROTH: Stir in the red curry paste and cook for another minute to toast the spices slightly. Pour in the chicken broth, fish sauce, brown sugar, and lime juice. Stir until the sugar is dissolved.
- SIMMER VEGETABLES: Add the bok choy and carrots (if using). Bring the soup to a gentle simmer and cook for 3-4 minutes until the vegetables are tender-crisp. If using edamame, add it now and cook for an additional minute.
- ASSEMBLE: Divide the cooked rice noodles among bowls. Ladle the hot soup and chicken over the noodles. Top with fresh cilantro, julienned carrots, jalapeño slices, and a squeeze of extra lime juice if desired.
Nutrition
Notes
The secret is blooming the aromatics in oil first; it releases their oils before the liquid dilutes them. I always add a splash of coconut milk at the end for richness, but keep it light so the broth stays bright and clear enough to drink straight from the bowl.
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