Description
Thai Chicken Noodle Soup is a vibrant, aromatic comfort dish that elevates the classic chicken soup with bold, Thai-inspired flavors. By combining tender chicken, fresh aromatics like ginger and garlic, and the rich depth of red curry paste, this one-pot meal offers a luxurious, velvety broth. Perfectly balanced with slippery rice noodles and crisp vegetables, it provides a cozy, restaurant-quality dining experience that is both satisfying and exciting for the whole family.
Ingredients
1 1/4 pounds boneless skinless chicken breasts, diced
4 Tablespoons butter
1 medium onion, finely diced
2 cups celery, thinly sliced
2 cups carrots, chopped
5 cloves garlic, minced
2 teaspoons red curry paste
1 tablespoon fresh ginger, grated
6 cups chicken broth (halal certified)
1 cup heavy cream
8 ounces rice noodles
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Melt the butter in a large Dutch oven over medium heat.
Add the diced onion, celery, and carrots, cooking until softened, about 5-7 minutes.
Stir in the minced garlic, ginger, and red curry paste, cooking for 1 minute until fragrant.
Add the diced chicken and cook until no longer pink on the outside.
Pour in the chicken broth and bring to a gentle simmer.
Add the rice noodles and cook until tender according to package directions.
Reduce heat to low and stir in the heavy cream until combined and heated through.
Season with salt and pepper to taste.
Serve warm, garnished with fresh cilantro.
Notes
Adjust the red curry paste to your desired heat level. Ensure the chicken broth is halal-certified and contains no alcohol. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg