Thai Chicken Noodle Soup
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!
20 minutes to assemble
20 minutes to cook
Total time: 40 minutes
Put a large pot of salted water on to boil.
In soup pot, heat vegetable oil. Sauté onion and Red Curry Paste until onion is almost soft.
Add mushrooms and sauté until soft.
Add chicken, broth, scallions, carrots, cabbage, rice vinegar and brown sugar. Bring to a boil. Reduce heat. Simmer 10 minutes.
Meanwhile, boil Rice Noodles according to box instructions. Drain and rinse with cold water. Set aside.
Just before serving, add noodles to bowl and cover with hot soup. Serve immediately, garnished with cilantro.
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