Ingredients
Noodles
- 7 ounces thin rice noodles
Soup Base and Vegetables
- 1 tablespoon olive oil
- 1 medium white onion, thinly sliced
- 1 large carrot, thinly sliced into half moons
- 1 large red bell pepper, thinly sliced into bite-sized pieces
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 5 to 6 cups chicken stock
- 8 ounces baby bella mushrooms, thinly sliced
- 2 to 3 tablespoons Thai red curry paste
- 1 (15-ounce) can coconut milk
- 2 large handfuls fresh baby spinach
- 2 tablespoons freshly-squeezed lime juice
- Fine sea salt and freshly-ground black pepper, to taste
Protein
- 12 ounces boneless skinless chicken breasts or thighs
Toppings
- Fresh cilantro
- Fresh Thai basil
- Sliced Thai bird chiles
- Thinly-sliced red or green onions
- Crushed peanuts
- Lime wedges
Instructions
- Prepare the noodles: Cook the rice noodles according to the package instructions until tender but not mushy. Drain and set aside.
- Sauté the veggies: Heat olive oil in a large stockpot over medium-high heat. Add the sliced onion, carrot, and red bell pepper. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are mostly softened. Then add minced garlic and grated ginger, cooking for an additional 2 minutes while stirring occasionally.
- Simmer the soup: Pour in the chicken stock and add the chicken breasts or thighs, sliced mushrooms, and Thai red curry paste (starting with 2 tablespoons). Stir well to combine. Bring the soup to a simmer, then reduce the heat to medium-low. Cover the pot and cook for 10 to 15 minutes, or until the chicken is fully cooked through.
- Shred the chicken: Using tongs, transfer the cooked chicken pieces to a plate. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the soup pot.
- Add remaining ingredients and season: Stir in the cooked noodles, coconut milk, fresh baby spinach, and freshly squeezed lime juice into the soup. Stir gently until the spinach wilts. Taste the soup and adjust seasoning with fine sea salt, freshly-ground black pepper, and more Thai red curry paste if desired.
- Serve: Ladle the soup into bowls and garnish generously with fresh cilantro, Thai basil, sliced Thai bird chiles, thinly sliced red or green onions, crushed peanuts, and lime wedges. Serve warm and enjoy.
Notes
- You can substitute chicken breasts with thighs for more tender and juicy meat.
- Adjust the amount of Thai red curry paste to suit your preferred spice level.
- Rice noodles can be swapped with gluten-free noodles to keep the dish gluten free.
- Add more vegetables such as snap peas or baby corn for extra crunch.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
