Spicy Thai Coconut Chicken and Noodle Soup

Spicy Thai Coconut Chicken and Noodle Soup ingredients

• 1 tbsp Coconut oil
• 1 lb Chicken breast
• 2 tbsp Red curry paste
• 1 inch Ginger
• 3 Garlic cloves
• 4 cups Chicken broth
• 1 can (13.5 oz) Coconut milk
• 2 tbsp Fish sauce
• 1 tbsp Brown sugar
• 1 Lime
• 3 Kaffir lime leaves
• 1 stalk Lemongrass
• 8 oz Mushrooms
• 1 medium Red bell pepper
• 6 oz Rice noodles
• 1/4 cup Cilantro
• 2 stalks Green onions
• 1 fresh Red chili

How to make Spicy Thai Coconut Chicken and Noodle Soup

1. Heat 1 tablespoon coconut oil in a large pot or Dutch oven over medium-high heat. Add the 1 lb thinly sliced chicken breast and cook for 3-5 minutes, stirring occasionally, until lightly browned and cooked through. Remove chicken from the pot and set aside on a clean plate.
2. Reduce heat to medium. Add 2 tablespoons red curry paste to the pot and sauté for 1 minute, stirring constantly, until very fragrant. This step helps to bloom the spices and deepen the flavor of the paste.
3. Stir in the 1 inch fresh grated ginger and 3 minced garlic cloves. Cook for another 30 seconds until aromatic, being careful not to burn the garlic, which can turn bitter.
4. Pour in 4 cups chicken broth and 1 can (13.5 oz) full-fat coconut milk. Add 2 tablespoons fish sauce, 1 tablespoon brown sugar, the zest of 1 lime, and if using, 3 kaffir lime leaves and 1 bruised and halved lemongrass stalk. Bring the mixture to a gentle simmer, stirring to combine.
5. Add the 8 oz sliced mushrooms and 1 medium thinly sliced red bell pepper to the simmering broth. Cook for 5-7 minutes, or until the vegetables are tender-crisp, retaining some of their texture.
6. While the soup simmers, prepare the 6 oz thin vermicelli rice noodles according to package directions, which usually involves soaking them in hot water for 3-5 minutes until tender. Drain thoroughly and set aside.
7. Return the cooked chicken to the pot. Stir in the juice of 1 lime. If you used kaffir lime leaves or lemongrass, carefully remove them from the soup before serving, as they are not meant to be eaten.
8. Taste the soup and adjust seasonings as needed; you may want more fish sauce for umami, brown sugar for sweetness, or lime juice for brightness. The balance of these flavors is key in Thai cuisine.
9. To serve, divide the cooked rice noodles evenly among four individual serving bowls. This prevents them from over-soaking and becoming mushy in the main pot.
10. Ladle the hot soup generously over the noodles in each bowl. Garnish each serving with 1/4 cup fresh chopped cilantro, 2 sliced green onions, and 1 thinly sliced fresh red chili (if using) before serving immediately.

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