How to make chicken noodle Thai soup

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Is there anything more comforting than a bowl of chicken soup? Few things compare to the comfort of a bowl of chicken soup when the weather turns cold and you start to feel the throat-scratching, sinus-blocking, nose-dripping hallmarks of a cold coming on.
This version adds some chili, ginger and lime to the pot, making it that much more potent as a cold-buster, not to mention the luxurious texture of rice noodles and a hint of sweetness from the coconut. I'd recommend making a big batch and freezing it in plastic bags for easy access when you inevitably come down with something and don't feel up to cooking on the spot. It's like a care package from your past self!
Cooktop Cove
Chicken Noodle Thai Soup
15 minutes
25 minutes
40 minutes
1 tablespoon coconut oil
1 yellow onion, sliced into thin strips
3 teaspoons fresh ginger, grated
3 cloves garlic, minced
4 tablespoons red curry paste
2 ½ teaspoons chili garlic sauce
1 ½ lb rotisserie chicken, shredded
3 ½ cups chicken broth
4 ounces rice noodles
2 carrots, cut into thin strips
1 red bell pepper, cut into thin strips
½ cup mung bean sprouts
1 14-oz can coconut milk (unsweetened)
2 tablespoons soy sauce
1 tablespoon brown sugar
Juice of one lime
1 red Thai chili, thinly sliced
1 bunch fresh cilantro, chopped
Place a large saucepan over a medium high heat.
Add the coconut oil and onions and sauté until translucent.
Add the ginger and garlic and sauté until fragrant, about 30 seconds, stirring constantly.
Add the curry paste and garlic sauce and stir until the mixture begins to thicken, about 2 minutes.
Add the chicken and chicken broth and stir, allowing the mixture to come to a boil before reducing the heat to medium.
In a separate bowl, cook and drain the rice noodles for five minutes less than the directions on the package dictate, and then drain them.
Add the noodles, carrots, and red bell pepper to the soup along with the mung bean sprouts, coconut milk, soy sauce, and brown sugar.
Stir well and bring everything to a simmer for an additional 5-7 minutes, or until the soup is your desired consistency.
Just before serving, add the fresh lime juice and the Thai chili. Garnish with fresh cilantro.
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