Thai Chicken Noodle Soup

recipe-image

Ingredients

  • 1/2-16 oz bag (8 oz) Thin Rice Noodles
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 tablespoon Red Curry Paste
  • 1/2 pound mushrooms, thinly sliced
  • 4 cups cut up, leftover cooked chicken
  • 4-14.5 oz cans chicken broth
  • 1 bunch scallions, sliced on 1/2 inch diagonal
  • 3 carrots, julienned
  • 1 cup thinly sliced cabbage
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • Garnish: chopped cilantro

Great for leftover chicken!

Time

  • 20 minutes to assemble
  • 20 minutes to cook
  • Total time: 40 minutes

Yield

  • 6 Servings

Directions

  1. Put a large pot of salted water on to boil.
  2. In soup pot, heat vegetable oil. Sauté onion and Red Curry Paste until onion is almost soft.
  3. Add mushrooms and sauté until soft.
  4. Add chicken, broth, scallions, carrots, cabbage, rice vinegar and brown sugar. Bring to a boil. Reduce heat. Simmer 10 minutes.
  5. Meanwhile, boil Rice Noodles according to box instructions. Drain and rinse with cold water. Set aside.
  6. Just before serving, add noodles to bowl and cover with hot soup. Serve immediately, garnished with cilantro.

Favorite Recipes

Sweet and Sour Shrimp

Thai Style Pho-Ga

Drunken Noodles (Pad Kee Mao)