Thai Chicken &
Rice Noodle Soup
INGREDIENTS
·
1 tablespoon vegetable oil
·
1/2 cup thinly sliced shallots, from 1-2 large
shallots
·
1 tablespoon minced fresh ginger
·
2 tablespoons Thai green curry paste
·
4 cups low sodium chicken broth
·
1 can (13.5 fl oz) coconut milk
·
2 tablespoons fish sauce
·
4 packed teaspoons light or dark brown sugar
·
2 tablespoons fresh lime juice, from 1 lime
·
1/2 teaspoon turmeric
FOR SERVING
·
4 oz thin rice noodles
·
2 cups shredded cooked chicken, from a
rotisserie chicken
·
Handful chopped fresh cilantro
·
3 scallions, thinly sliced
·
Sriracha sauce
·
Lime wedges
INSTRUCTIONS
1. Heat the oil in a medium soup pot over
medium-low heat. Add the shallots and ginger and cook, stirring frequently,
until softened, 3 to 5 minutes. Add the green curry paste and cook, stirring
constantly, for 1 minute more. Add the chicken broth, coconut milk, fish sauce,
brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue
simmering, uncovered, for 5 minutes.
2.
Meanwhile,
cook the rice noodles according to the package instructions.
3.
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4.
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Full instructions: Clickhere
