Thai Coconut Chicken Noodle Soup
  • 1 Tablespoon Olive or Vegetable Oil
  • 2 Tablespoons Red Curry Paste
  • 3 Tablespoons grated ginger
  • 5 Cups Chicken Broth
  • 2 cans lite or regular coconut milk
  • 2 cups shredded or cubed chicken
  • 1 red pepper cut into thin 1 inch strips
  • 5-6 oz thin rice noodles
  • 3 tablespoons fish sauce
  • Juice from ½ a lime
  • 2 Tablespoons Thai Basil (can be found in a jar in the Asian section of many grocers)
  • Salt to taste
  • Optional garnish - thinly sliced jalapeño, cilantro, chopped peanuts, sriracha sauce, Thai chili paste
  1. Over medium heat in a large pot sauté the curry paste and ginger in the oil until fragrant (about 1-2 minutes.)
  2. Add the broth, chicken and red pepper and simmer for 5 minutes and then add the coconut milk, basil, fish sauce and rice noodles. Simmer until the noodles are cooked. Add salt and lime juice.
  3. Serve with optional garnishes as desired. Enjoy!
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