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Coconut Curry Chicken Noodle Soup, Sacha Served What

Coconut Curry Chicken Noodle Soup

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course, Soup
Cuisine Thai
Servings 2.5 quarts

Equipment

Ingredients
  

  • 3.5 oz. package thin rice noodles
  • 1 tablespoon avocado oil
  • 2 cloves garlic peeled and minced
  • 1 inch piece ginger peeled and minced
  • 3 scallions thinly sliced, whites and greens separated
  • 2 teaspoons curry powder
  • 1 teaspoon Thai red curry paste
  • 4 cups chicken stock
  • 1 ½ cups coconut milk
  • Kosher salt
  • 1 bone-in skin-on chicken leg
  • 1 bone-in skin-on chicken breast
  • 2 baby boy choy thinly sliced crosswise
  • 1 fresno pepper thinly sliced into rounds
  • Cilantro leaves to garnish, as needed
  • Toasted sesame seeds to garnish, as needed
  • 2 Lime wedges

Instructions
 

  • Bring a medium pot of water to a boil (alternatively, use an electric water kettle). Place the rice noodles in a heat-proof bowl and cover with the boiling water. Let sit for 10-15 minutes, until softened, then drain and rinse with cold water. Set aside until ready to use.
  • In a medium pot (large pot if doubling the recipe), heat avocado oil over medium heat. Add garlic, ginger, and scallion whites and light greens. Cook, stirring occasionally, for 1 minute, until slightly softened. Add the curry powder and curry paste and cook, stirring continuously, for 30 seconds.
  • Add chicken stock, coconut milk, and 2 teaspoons Kosher salt (double this amount if doubling the recipe) and stir. Then add the chicken pieces and bring to a simmer. Cover the pot and reduce heat to low, cooking until the chicken is cooked through, and easily shreds with a fork, 30-35 minutes.
  • Remove chicken from the pot and transfer to a plate. Raise the heat to medium and continue cooking the broth. Meanwhile, discard the chicken skins and bones. Using two forks or your hands, shred the chicken into small pieces.
  • Add bok choy and shredded chicken to the soup. Cook, uncovered, for 8-10 minutes, until bok choy is tender and broth has thickened slightly. Remove from heat, taste, and season with Kosher salt, as needed.
  • Divide the rice noodles into bowls and pour the soup on top. Garnish with scallion greens, thinly sliced pepper, cilantro leaves, and toasted sesame seeds. Add a lime wedge to squeeze into the soup, if desired.

Notes

If not eating immediately, soup and noodles can be stored separately. Garnish the soup only when ready to eat. Reheat the soup in a pot over the stove or in the microwave until hot. 
Keyword flavorful, healthy, warm
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