Thai Chicken Noodle Soup

Total Time
45mins
Prep 20 mins
Cook 25 mins

Wonderful way to use up that leftover chicken! Found this on A Taste of Thai web site and am posting as per requested. Update: 12/01/2009 made this yesterday and it definitely needs the red curry paste and as one reviewer said some lime juice and cilantro are a must. ;)

Ingredients Nutrition

Directions

  1. In soup pot, heat vegetable oil.
  2. Sauté onion and Red Curry Paste until onion is almost soft.
  3. Add mushrooms. Sauté 3-4 minutes longer.
  4. Add chicken, broth, scallions, carrots, cabbage, rice vinegar and brown sugar.
  5. Bring to a boil.
  6. Reduce heat. Simmer 5 minutes.
  7. Just before serving, add rice noodles, stirring together well.
  8. Simmer for 4 minutes.
  9. Serve immediately, garnished with cilantro.

Reviews

(2)
Most Helpful

I made this with leftover turkey. I used a bag of broccoli slaw so I only had to chop cabbage and onions. This was a rather quick recipe to throw together. The cilantro is a MUST. I still thought it was lacking a little something so I added lime juice and that did the trick for me. I plan to add some ginger when I heat up the leftovers. Good soup!

jrusk December 01, 2009

What a great soup. Loved the vegetables and the spice of the curry paste, the zing of the vinegar and the subtle sweetness of the brown sugar.

iris5555 September 10, 2007

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