Simple Thai Chicken and Noodle Soup

Submitted by MidsummerNightSprite

"I originally found this in FoodNetwork magazine. We've made a few modifications, but it is definitely a keeper! Nearly all the ingredients are easy to keep on hand for when there's a bit of extra chicken that needs dressed up."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 4

ingredients

• 14.79 ml vegetable oil
• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• 44.37 ml green curry paste (more or less to taste)
• 1275.72 g low sodium chicken broth
• 425.24 g can light coconut milk
• 14.79 ml fish sauce, plus more to taste
• 1 red bell pepper, thinly sliced
• 141.74 g udon noodles, broken into pieces
• 453.59 g boneless skinless chicken breast, very thinly sliced crosswise
• 29.58 ml fresh lime juice, plus more to taste
• 236.59 ml fresh cilantro, roughly chopped

directions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
2. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes.
3. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
4. Add the bell pepper and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes.
5. Add the chicken and simmer until just cooked through, about 3 more minutes.
6. Stir in the lime juice and cilantro.
7. Add more cilantro and lime juice, if desired, for serving.

Reviews

[Elisa72]

Simple and delicious! The family loves it! More complex than you would expect from the short list of ingredients. I used a mild green curry so it wasn't too spicy for even the spice-haters.