Thai Chicken Noodle Soup
Serves 4
Here is what you need:
2 skinless, boneless chicken breasts, sliced open like a book then very thinly sliced across the grain.
2 red bell peppers, thinly sliced
1 onion, thinly sliced
6 cups low sodium chicken broth
1 can coconut milk
1 TBS fish sauce, or more to taste
2 TBS green curry paste
4 ounces thin rice noodles, broken
1 TBS fresh lime juice (plus lime wedges for serving)
1 cup fresh chopped cilantro (don’t like cilantro use parsley)
salt and pepper
vegetable oil
soy sauce and Sriracha sauce for serving or finishing
Here is what you need to do:
Heat about 1 TBS of vegetable oil in a large pot over medium-high heat. Add in the onion and cook down, stirring often, for about 5 minutes then add in the bell peppers season with a little salt and pepper and cook for another 3 minutes.
Add the garlic and curry to the pot and stir nonstop for a minute or two then add in the chicken broth, coconut milk and fish sauce. Cover the pot and bring to a boil. Reduce heat to a simmer and add in the noodles and let simmer for 3 minutes then add in the chicken strips and let them cook through. When chicken is cooked stir in the lime juice and cilantro.
Taste and adjust seasoning. I add soy sauce to taste. I also serve it along with the Sriracha and a lime wedge.
Ladle the soup into a pretty bowl and enjoy. Let’s Eat!!