Curry chicken noodle soup

Name: Curry chicken noodle soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Asian, Thai
Ingredients: 1 1/2 tablespoons toasted or dark sesame oil, divided; 500g boneless skinless chicken thighs; Freshly ground salt; Fresh ground pepper; 6 cloves garlic, minced; 2 bunches of green onions, white and green parts divided; 2 large carrots, sliced; 1 tablespoon freshly minced or grated ginger; 1 tablespoon yellow curry powder; 400 ml tin light coconut milk; 6 cups low sodium chicken broth; 1 tablespoon thai chili paste (or ½ tablespoon sriracha works too); ¼ cup gluten free low sodium soy sauce or coconut aminos; 2 stalks lemongrass, trimmed and outer layers discarded, halved lengthwise; 6 bok choy ribs with leaves, coarsely chopped; 1 tablespoon fish sauce; 225g rice noodles; ½ cup fresh chopped coriander; ½ cup torn Thai bail (regular basil will also work); 1/3 cup mint leaves, torn; Green onion (just the green part of the onion); 1 thai chile, to garnish (can also sub jalapeno); Lime wedges to serve

4 steps

Prep:15minCook:45min

Updated at: Thu, 17 Aug 2023 11:27:20 GMT

Ingredients

6 servings

1 ½ tablespoonstoasted sesame oil

or dark, divided

500gboneless skinless chicken thighs

2 bunchesgreen onions

white and green parts divided

2carrots

large, sliced

1 tablespoonginger

freshly minced or grated

1 tablespoonyellow curry powder

400mltin light coconut milk

6 cupslow sodium chicken broth

1 tablespoonthai chili paste

or 1/2 tablespoon sriracha works too

¼ cuplow sodium soy sauce

gluten free, or coconut aminos

2 stalkslemongrass

trimmed and outer layers discarded, halved lengthwise

6 ribsbok choy

with leaves, coarsely chopped

1 tablespoonfish sauce

225grice noodles

½ cupcoriander

fresh chopped

½ cupthai basil

torn, regular basil will also work

⅓ cupmint leaves

torn

green onion

just the green part of the onion

1thai chile

to garnish, can also sub jalapeno

lime wedges

to serve

Instructions

Step 1

Add 1 tablespoon sesame oil to a large dutch oven or large pot and place over medium high heat. Add in chicken thighs and generously season with salt and pepper. Brown chicken on both sides. You don’t need to cook the chicken all the way, just get it nice and golden brown for flavor purposes. Transfer chicken to a plate and set aside.

Step 2

In the same pot, add the remaining ½ tablespoon sesame oil. Immediately add in minced garlic, white part only of the green onions, sliced carrot and ginger. Saute for 3-5 minutes, then add in the curry powder, coconut milk, chicken broth, thai chili paste and soy sauce. Add the chicken thighs back to the pot and place two lemongrass stalks in. Bring to a boil, then reduce heat and simmer for 25 minutes.

Step 3

After 25 minutes, use a slotted spoon to remove chicken from the pot and transfer to a cutting board. Use two forks to shred chicken. Before adding chicken back to the pot, remove the lemongrass stalks and discard. If you'd like to add rice noodles, now is the time to do so; add them to the pot along with the shredded chicken, bok choy and fish sauce and simmer for 10 more minutes or until rice noodles are nice and tender.

Step 4

Pour into bowls, then garnish with a few coriander, mint, thai green basil, green onions, thai chile and a fresh squeeze of lime.

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