Thai Chicken Soup

Thai Curry Chicken Soup

What You'll Need:

8 Cups Chicken Broth

2 15 oz. Cans Coconut Milk

1 4 oz. Jar Red Curry Paste (I use about 3 oz)

1 Small Roasted Chicken from the Deli (pull both the white and dark meat into medium shredded pieces)

6 Large Baby Bella Mushrooms (stems removed and thinly sliced)

3 Large Carrots (thinly sliced)

1 Red Pepper (thinly sliced)

1 White Onion (thinly sliced)

1 Package of Pad Thai Rice Noodles

1 Whole Lime

Fresh Chopped Cilantro for Garnishing

Red Chili Pepper

Thai Basil (optional - has a black licorice taste)

In a dutch oven, bring the chicken stock and coconut milk to simmer - not quite a boil (about five minutes). While the base is heating up, slice up your vegetables.

Once simmering, add in about 3/4 of your 4 oz. Jar of red curry paste and mix thoroughly. Add in your sliced carrots, mushrooms, red peppers and onions.

Let simmer on high for 15 minutes. Meanwhile, pull the chicken from your store-bought roasted chicken and chop your cilantro. 

After 15 minutes, add in the chicken, rice noodles and the juice of a freshly squeezed lime. At this time I added in a half teaspoon of red chili pepper flakes and a half teaspoon of Thai basil as well. If you don't have either, don't worry. The red chili pepper flakes simply add heat, and the Thai basil adds a soft and very mild licorice note.

Let simmer for 8-10 more minutes. Check that the chicken is warmed through and the noodles are soft.

Serve in a shallow bowl and garlish with chopped cilantro and lime slices. I always add more red chili pepper flakes because the spicier the better.

Enjoy!