This Coconut Curry Noodle Soup has all the flavours of Thai food…coconut, green curry, ginger, lemongrass…oh my. Delicious, simple to make and ready in under 1 hour!
- 1/4 cup green curry paste
- 2 tsp vegetable oil
- 1 L chicken broth
- 2 tbsp minced ginger (3 if you like it spicy)
- 1 lemongrass stalk (cut into 3 chunks)
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 – 14 oz cans of coconut milk
- 2 carrots sliced thinly
- 1 onion (sliced thinly)
- 1/2 red pepper (sliced thinly)
- 1 cup snap peas
- 2 cups shredded cooked chicken breast (I buy rotisserie chicken from the grocery store)
- 3 green onions (sliced)
- slices fresh cilantro and of lime for garnish
- package of rice noodles
- In a large soup pot, heat up the vegetable oil over medium heat, then stir in the green curry paste. Stir the curry paste for about 2 minutes, until it is fragrant and lightly sizzling.
- Whisk in the chicken stock, fish sauce and brown sugar.
- Add the minced ginger and chopped lemongrass and bring the broth to a light boil.
- Whisk in the coconut milk and simmer for 5 minutes.
- In the meantime, boil the rice noodles according to package directions. When they are cooked, drain, and rinse under cold water. Set aside.
- While the noodles are cooking, add the chicken, sliced carrots, onions and red peppers to the broth. Simmer for 2 – 3 minutes or until the vegetables are lightly cooked.
- Add the snap peas.
- Divide the noodles between serving bowls, spoon the soup over the noodles.
- Serve with a garnish of green onions and cilantro and slices of limes.
** Take out the lemongrass before serving.