Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- ½ cup thinly sliced shallots (from 1-2 large shallots)
- 1 tablespoon minced fresh ginger (from a 1-inch knob)
- 2 tablespoons Thai green curry paste
- 4 cups low sodium chicken broth
- 1 (13.5 oz) can unsweetened coconut milk
- 2 tablespoons fish sauce
- 4 packed teaspoons dark brown sugar
- 2 tablespoons fresh lime juice (from 1 lime)
- ½ teaspoon turmeric
For Serving
- 4 oz thin rice noodles
- 2 cups shredded cooked chicken (from a rotisserie chicken)
- Handful chopped fresh cilantro
- 3 scallions, light and dark green parts, thinly sliced
- Sriracha sauce
- Lime wedges
Instructions
- Sauté aromatics: Heat the vegetable oil in a medium soup pot over medium-low heat. Add the thinly sliced shallots and minced fresh ginger. Cook, stirring frequently, until softened and fragrant, about 3 to 5 minutes.
- Add curry paste: Stir in the Thai green curry paste and continue cooking, stirring constantly, for 1 minute to fully release its flavors.
- Add liquids and seasonings: Pour in the low sodium chicken broth and the unsweetened coconut milk. Add the fish sauce, dark brown sugar, fresh lime juice, and turmeric. Stir well and bring the mixture to a gentle simmer over medium heat.
- Simmer the soup: Continue to cook the soup uncovered for 5 minutes, allowing the flavors to meld and the soup to heat through.
- Cook noodles: While the soup simmers, cook the thin rice noodles according to the package instructions until just tender. Drain and set aside.
- Assemble and serve: Taste the soup and adjust seasoning as needed. Gently reheat the cooked noodles in the microwave if necessary. Divide the noodles and shredded chicken evenly into serving bowls. Ladle the hot broth over the noodles and chicken. Garnish with chopped fresh cilantro and sliced scallions. Serve immediately with sriracha sauce and lime wedges on the side for added heat and acidity.
Notes
- Check out easy guidance on how to peel, grate, and chop fresh ginger to enhance your cooking experience.
- As the soup sits, some fat may rise to the surface; skim the fat if desired for a leaner broth.
- For a gluten-free version, ensure all ingredients, especially fish sauce and curry paste, are certified gluten-free.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
