Thai Chicken Noodle Soup – GF

If you are in a rut with what you make for dinner, here’s a great, new, flavorful option…Thai Chicken Noodle Soup!  Soup, especially chicken soup, is always a welcome meal.  This one will take only a little time to make and is full of flavor. We found this recipe on Inquiringchef.com and modified it just slightly. We think it is a keeper.  It will put a smile on your face and give you a warm satisfied feeling in your tummy. In only a few minutes you can happily say, “Dinner is served.”

A hot bowl of healthy, delicious chicken noodle soup is sure to promote love, joy and that happy sense of abundance around your dinner table.  And even better still, because the noodles are rice, this one is gluten free 🙂 Give it a try and let us know what you think.

Thai Chicken Noodle Soup

2 tablespoons Red Curry Paste* (This can be found on the Asian or International Food aisle of most super markets)
2-3 cloves of garlic, finely chopped
Fresh ginger, a small bulb peeled and finely grated or very finely chopped
1 teaspoon ground turmeric
2 teaspoon ground coriander
1 teaspoon salt
2 tablespoons coconut oil
2 cans coconut milk
4 cups chicken broth
3-4 boneless chicken breasts cut into small chunks
1/4 cup fresh lime juice
cilantro
sliced red chiles
chopped green onion
1 pkg. rice noodles or Pad Thai noodles (6-10 oz.),sometimes called rice sticks

1. Pour enough boiling water over the rice noodles to cover them and allow them to sit and “cook” while you make the soup broth.

2. Add coconut oil to a soup stock pan and then add the red curry paste, garlic, ginger, turmeric, coriander and salt.  Stir over a medium high flame for 2-3 minutes until very fragrant.

3. Stir in the 2 cans of coconut milk.  Cook until mixture begins to bubble.  Add chicken broth and bring to a boil.  Once at boiling, reduce to a simmer and add the cut pieces of chicken.  Simmer broth until chicken is cooked, about 7-8 minutes.

4. Divide cooked noodles among bowls.  Stir the lime juice into the soup and taste the broth. Adjust seasoning, if necessary, by adding more salt. The amount of salt you use will depend on how salty the Red Curry Paste is.

5. Ladle the soup broth and chicken over the bowls of noodles.  Garnish each bowl with chiles, green onion, and cilantro.  Serve immediately. Enjoy!

* Green or Yellow Curry Paste can be used instead of you prefer