15 Minute Coconut Thai Chicken Noodle Soup
This nourishing Thai chicken noodle soup is our new go-to comfort food meal on a cool fall or winter evening. It’s exploding with flavour, takes less than 15 minutes to throw together, is dietitian- and kid-approved. You can’t go wrong! See my tip at the bottom of the recipe if using raw chicken.
Ingredients
- 2 tablespoons sesame oil
- 1/3 white onion diced (1/2 cup)
- 2 tablespoons minced garlic
- 1 tablespoons minced ginger
- 3 tablespoon Thai red curry paste my favourite is Blue Dragon
- 2 cooked chicken breasts diced (2 to 3 cups)
- 1/2 -3/4 cup full fat canned coconut milk
- 4 cups chicken broth
- 1 cup water
- 3 1/2 ounces dry vermicelli noodles
- 2 cups roasted or stir-fried veggies of choice optional
- Cilantro green onion and lime, to garnish, optional
Instructions
- Add the oil, onion and garlic to a large pot or pan, and sauté over medium-low heat for about 5 minutes, until the onion starts to soften.
- Add the ginger, Thai red curry paste, and the cooked chicken, and stir to coat. Cook for less than a minute, until fragrant.
- Pour in the coconut milk, chicken broth, and water. Increase the heat to high, and bring the soup to a boil.
- Add the vermicelli noodles, and cook according to the package directions (generally 1 to 3 minutes), reducing the heat, if necessary.
- Remove from heat and garnish bowls with cilantro, sliced green onion and a wedge of lime on the side, if desired. Serve immediately: Add the noodles to the bottom of a soup bowl, then spoon the chicken and broth overtop. If you have young children, you can roughly chop the noodles or cut them to a smaller length using kitchen scissors.
Notes
To use raw chicken, simply cut it into cubes and add it in with the onions to cook, increasing that cook time to 7 to 9 minutes, until the chicken is cooked through and proceed with the recipe as written.
Tried this recipe?Let us know how it was!