One Pot Thai Chicken Noodle Soup (Video!)
    Servings Prep Time
    8-10 30minutes
    Cook Time
    35minutes
    Servings Prep Time
    8-10 30minutes
    Cook Time
    35minutes
    ONE POT Thai Chicken Noodle Soup - this is one of my favorite soups I have ever tasted let alone made! Its way better than takeout with layers of warm, comforting aromatic flavors and I love all the veggies! I had never cooked with rice noodles and the texture was outstanding, even in leftovers!
    Ingredients
    • 2tablespoons olive oil
    • 1pound boneless skinless chicken breastssliced through the equator to create thin fillets
    • 1 onion, chopped
    • 2 medium carrots, sliced
    • 2-4tablespoons red curry paste
    • 1tablespoon freshly grated ginger
    • 4 garlic cloves, minced
    • 5cups low sodium chicken broth
    • 2 14 oz. cans quality coconut milk(I love Chakoah)
    • 2tablespoons low sodium soy sauce
    • 2tablespoons fish sauce
    • 2tablespoons brown sugar
    • 5-6 kaffir lime leaves(find at nuts.com)
    • 1tablespoon dried basil
    • 1 1/2teaspoons salt
    • 1/2teaspoon pepper
    • 8oz. cremini mushrooms, sliced
    • 1 red bell pepper, chopped
    • 1cup chopped bite size cauliflower florets
    • 3oz. rice vermicelli/thin rice noodles/sticksbroken into pieces**
    • 1/4cup chopped cilantro
    • 2-3tablespoons fresh lime juice
    • 1 1/2teaspoons srirachaor more to taste
    Garnish
    • crushed peanuts
    • chopped cilantro
    • lime juice
    Instructions
    1. Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Add chicken and brown on both sides, approximately 2 minutes, but don’t cook through. Remove to a plate.
    2. Add one tablespoon olive oil to now empty pot and heat over medium high heat. Add onions and carrots and saute 3 minutes.
    3. Add curry paste, ginger, garlic and sauté for 2 minutes.
    4. Add chicken BACK TO POT followed by chicken broth, coconut milk, soy sauce, fish sauce, kaffir lime leaves, brown sugar, basil, salt and pepper. Bring to a boil then reduce heat to medium-low and gently simmer for 15 minutes or until chicken is tender enough to easily shred.
    5. Remove chicken and let rest until cool enough to shred or chop. Meanwhile, add mushrooms, bell peppers, cauliflower and rice noodles to pot. Simmer approximately 5 minutes OR just until your noodles are short of al dente. You want them undercooked as they will continue to cook once removed from heat. Stir in shredded chicken, cilantro, lime juice and sriracha.
    6. Discard kaffir lime leaves. Taste and add additional sriracha for spicier or lime juice for tangier. If you would like a less “chunky” soup, stir in additional broth or coconut milk. Garnish individual servings with crushed peanuts and/or cilantro and freshly squeezed lime juice to taste.
    Recipe Notes

    *Some Curry brands are spicier than others.  If you are using a more mild brand like Thai Kitchen then I would start with 1/4 cup curry paste.  If you are using a spicier brand like Mae Ploy, I would start with 2 tablespoons.  You can add more curry paste to taste once the soup is simmering or add sriracha to taste at the end of cooking.

    **If you find it too difficult to break the uncooked noodles, then I like to use kitchen shears to to cut the noodles directly in the soup pot right after they are cooked.