- Serves 4
- Prep time: 10 minutes
- Cook time: 15 minutes
Ingredients
![Tofu or chicken, your choice](/images/thai-noodle-soup.jpg#floatright)
- 1 tbsp. vegetable oil
- 1/2 cup thinly sliced shallots, from 1-2 large shallots
- 1 tablespoon minced fresh ginger, from a 1 inch knob
- 2 tbsp. Thai green curry paste
- 4 cups low sodium chicken broth
- 1 13.5 oz can of coconut milk
- 2 tbsp. fish sauce
- 4 packed teaspoons of dark brown sugar
- 2 tbsp. fresh lime juice from one lime
- 1/2 tsp. turmeric
For serving
- 4 oz. thin rice noodles
- 2 cups shredded cooked chicken, from a rotisserie chicken
- A handful of chopped fresh cilantro
- 3 scallions, light and dark green parts, thinly sliced
- Sciracha sauce
- Lime wedges
Directions
- Heat the oil in a medium soup pot over medium low heat. Add the shallots and ginger, and cook, stirring frequently, until softened, 3 to 5 minutes.
- Add the curry paste and cook, stirring constantly for one minute more.
- Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice and turmeric; bring to a gentle simmer.
- Continue simmering, uncovered, for 5 minutes.
- Meanwhile, cook the rice noodles according to the package instructions.
- When ready to serve, taste the soup and adjust the seasoning if necessary.
- Gently reheat the noodles in the microwave, if necessary. Divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions.
- Serve with Sciracha sauce and lime wedges.
- As the soup sits on the stove, some fat may rise to the surface. Skim if necessary.
Reference
The original once upon a chef recipe.