THAI CURRY CHICKEN NOODLE SOUP

Thai Curry Chicken Noodle Soup image

Provided by Food Network

Time 55m

Yield 8 servings

Number Of Ingredients 23

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Ingredients

8 cups water
1 pound boneless skinless chicken breast
1/2 pound snow peas, trimmed and cut crosswise in half
1 (5 3/4-ounce) package pad Thai noodles or wide rice noodles
1 tablespoon grapeseed or coconut oil
1/4 cup thinly sliced shallots
2 teaspoons red curry paste
1 1/2 teaspoons madras curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 garlic cloves, minced
6 cups chicken broth
1 cup light coconut milk
1 cup unsweetened almond milk
2 tablespoons palm sugar
2 tablespoons fresh lime juice
2 tablespoons fish sauce
3 cups fresh spinach leaves, torn in 1/2
1/2 cup coarsely chopped fresh cilantro leaves, plus 8 sprigs, for garnish
1/2 cup julienne green onions, white and light green
4 Thai red chiles, seeded and chopped
1/2 cup coarsely chopped toasted peanuts
8 lime wedges

Steps:

Bring 4 cups of the water to a boil in a large sauce pot over medium heat. Add the chicken breast, reduce the heat and simmer until cooked through, about 15 to 20 minutes. Remove from the pot to a cutting board or bowl and set aside until cool enough to handle. Shred the chicken with a fork and set aside.
Bring the remaining 4 cups of water to a boil in a large sauce pot over medium heat. Add peas and cook for 30 seconds. Remove peas from pot with a slotted spoon and divide them between the serving bowls. Add the noodles to the pot and cook for 6 minutes. Drain and add noodles to the peas in the serving bowls.
Heat the grapeseed oil in a large sauce pot over medium-high heat. Add the shallots, curry paste, madras curry powder, turmeric, coriander and garlic to the pot and saute for 1 minute. Add the chicken broth to the pot, and bring to a boil. Stir in the light coconut milk and almond milk, then reduce the heat and simmer for 5 minutes. Add the shredded chicken, palm sugar, lime juice and fish sauce and cook for 2 minutes. Stir in the spinach leaves and cook for 30 seconds. Ladle the chicken mixture over the noodles and peas in the serving bowls. Stir some chopped cilantro, green onions and chiles into each bowl.
Top with chopped peanuts a lime wedge. Garnish with a sprig of cilantro and serve.
Bon apetit!

*** Explore more Thai Curry Chicken Noodle Soup Recipes »

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Anonna Sarker

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This soup was just okay. The broth was a bit bland and the chicken was dry. I followed the recipe exactly, so I'm not sure what went wrong.

Xavian Rawls

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This soup was easy to make and very flavorful. I used chicken thighs instead of breasts and it turned out great. I will definitely be making this soup again.

Shelby Threadgill

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This soup was amazing! I made it for my family and they loved it. The broth was so flavorful and the chicken was so tender. I will definitely be making this soup again.

Sivaa Sivatharan

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This soup was just okay. The broth was a bit bland and the chicken was dry. I followed the recipe exactly, so I'm not sure what went wrong.

Mirabel Bonny

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This soup was easy to make and very flavorful. I used chicken thighs instead of breasts and it turned out great. I also added some extra garlic and ginger to the broth. I will definitely be making this soup again.

Amir Gondal

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This soup was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The broth was flavorful and rich, and the chicken was tender and juicy. I added some extra vegetables to the soup, such as carrots and celery, and it was e

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