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Thai Chicken Noodle Soup
Heather

Thai Chicken Noodle Soup

5 from 1 vote
This is an amazing soup that is easy to make and sure to be a crowd pleaser!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Dinner
Cuisine: Dinner, Kid Friendly, Soup, Thai
Calories: 463
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1-1.5 lbs chicken thighs
  • 2 tablespoons soy sauce
  • 1 teaspoon brown sugar
  • 2 tablespoons lime juice
  • 1 teaspoon ginger powder or paste
  • 1 teaspoon chili garlic sauce
For the Soup
  • 1 tablespoon olive oil
  • 1 small shallot
  • 1 tablespoon fresh ginger minced
  • 1/2 jar Thai green curry paste (2-3 tablespoons)
  • 2 boxes of chicken stock
  • 13.6 oz coconut milk
  • 2 tablespoons fish sauce
  • 5 teaspoons dark brown sugar
  • 5 tablespoons lime juice
  • 1/2 teaspoon turmeric
  • 1.5 tablespoons cilantro (highly recommend the paste, but you can use fresh or dried if you cannot find paste)
For Serving
  • 6.75 oz thin rice noodles
  • 1 bunch cilantro Fresh
  • 4 green onions thinly sliced
  • Chili garlic sauce
  • Lime Wedges or lime juice

Method
 

Marinate the chicken
  1. Find a bowl that has a lid and is large enough to put the chicken thighs in (or a plastic bag).
  2. Place 2 tablespoons soy sauce and lime juice, 1 teaspoon brown sugar, ginger powder, and chili garlic sauce.
  3. Mix all ingredients together,.
  4. Place chicken into a container with marinade, let sit for at least 30 minutes, if you have time you can marinate the chicken up to a few days ahead of time (highly recommend!)
  5. If you are cooking this dish immediately begin heating the oven to 350F and cook chicken for 20-30 minutes.
  6. Once the chicken is in the oven begin preparing the soup.
Prepare the soup
  1. Heat 1 pot of water to boil for rice noodles, cook according to package directions (rinse in cold water to prevent sticking!)
  2. Heat 1 tablespoon olive oil in a soup pot over medium-high heat. Add the diced shallots and minced ginger until soft and fragrant. Do not brown!
  3. Add the half jar Thai green curry paste stir for a few minutes.
  4. Add all other ingredients for the soup, chicken stock, coconut milk, fish sauce, dark brown sugar, lime juice, turmeric, and cilantro paste. bring to a gentle simmer for a few minutes and turn the heat off.
When serving
  1. Add rice noodles to the soup bowl
  2. Add the soup
  3. Top with diced chicken
  4. Add chili garlic sauce, lime juice, cilantro, and green onions to your liking.

Notes

If you have time to marinate the chicken for a few days, I will frequently plan my meals for the week and marinate my meats for the week on Sunday.  Saves time during the week on meal prep!