One Pot Thai Chicken Noodle

One Pot Thai Chicken Noodle Soup

By: Heidi Maxfield

(my own version of my favorite from the old Big City Soup in Salt Lake City!)

• 2 tablespoons avocado oil • 1 onion, chopped • 2 medium carrots, sliced • 2-4 tablespoons red curry paste • 1 tablespoon freshly grated ginger • 4 garlic cloves, minced • 5 cups low sodium chicken broth • 1 14 oz. can quality coconut milk • 1 14 oz. can coconut cream • 1 can petite diced tomatoes, drained • 2 tablespoons low sodium soy sauce • 2 tablespoons fish sauce • 2 tablespoons brown sugar • 5-6 kaffir lime leaves • 1 tablespoon dried basil • 1 1/2 teaspoons salt • 1/2 teaspoon pepper 3 oz. dried cremini mushrooms, broken up • 1 red bell pepper, chopped • 1 cup chopped bite size cauliflower florets • 4 oz. uncooked thin rice sticks, broken into pieces (while dry, I use kitchen shears) • 1 pound boneless skinless chicken breasts sliced through the equator to create thin fillets • 1/4 cup chopped cilantro • 2-3 tablespoons fresh lime juice • 1 1/2 teaspoons sriracha or more to taste Garnish • crushed peanuts • chopped cilantro • lime juice

INSTRUCTIONS

1. Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Add chicken and brown on both sides, approximately 2 minutes, but don’t cook through. Remove to a plate. 


2. Add one tablespoon olive oil to now empty pot and heat over medium high heat. Add onions and carrots and saute 3 minutes. 


3. Add curry paste, ginger, garlic and sauté for 2 minutes. 


4. Add chicken BACK TO POT followed by chicken broth, coconut milk, drained tomatoes, soy sauce, fish sauce, kaffir lime leaves, brown sugar, basil, dried mushrooms and salt and pepper. Bring to a boil then reduce heat to medium-low and gently simmer for 15 minutes or until chicken is tender enough to easily shred.


5. Remove chicken and let rest until cool enough to shred or chop. Meanwhile, add bell peppers, cauliflower and rice noodles to pot. Simmer approximately 5 minutes OR just until your noodles are short of al dente. Stir in chicken, cilantro, lime juice and sriracha. 


6. Discard kaffir lime leaves. Taste and add additional sriracha for spicier or lime juice for tangier. If you would like a less “chunky” soup, stir in additional broth or coconut milk. Garnish individual servings with crushed peanuts and/or cilantro and freshly squeezed lime juice to taste.