Obsessed with this Thai chicken noodle soup! It comes together in 30 mins and is so flavourful. I use shredded left over chicken here from a whole roasted chicken (I usually make once every other week) but you can cook breasts or thighs separately and shred. Or, leave out completely to keep this vegan, You could add tofu or chickpeas for protein if desired.
2 tbsp coconut oil
3 cloves garlic, minced/crushed
2 shallots, thinly sliced
1 inch piece of ginger, grated
3 tbsp thai curry paste
2 tsp fish sauce or 1 tbsp tamari for vegan or if you don't have fish sauce
2 tbsp coconut sugar
4 cups chicken broth or veggie broth or water
1 can full fat coconut milk
2 cups of left over shredded chicken or 2 breasts cooked and shredded with a fork
8oz thin rice noodles
1/2 lime, juiced
green onions, minced
fresh cilantro & basil, tor,
toasted cashews, roughly chopped
fresh thai red chili, minced
Cook your rice noodles according to package directions. Set aside in a bowl of cool water so they don't stick together.
In a large pot over medium heat add coconut oil and sliced shallots, sauté for a few moments until slightly softened, season with salt and add grated ginger and garlic and sauté a moment more. Next, add your thai curry paste, fish sauce or tamari and coconut sugar. Sauté to combine. Add your broth or water, cover and simmer for 5 mins. Remove the lid and add the can of coconut milk and shredded chicken. Simmer for a few more minutes then remove from the heat.
Squeeze in your lime juice and season to taste for salt.
To serve place your noodles in bowls and a few ladles of the soup on top. Garnish with cilantro, basil and green onions. Top with chopped roasted cashews and sliced thai red chilies, if desired and lime wedges.
Leave out the chicken to keep this vegan.
This freezes well, freeze in jars or containers and cook noodles fresh once ready to eat.