Thai-Inspired Chicken & Rice Noodle Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 tablespoon vegetable oil

½ cup thinly sliced shallots, from 1-2 large shallots

1 tablespoon minced fresh ginger, from a 1-inch knob (see note)

2 tablespoons Thai green curry paste

4 cups low sodium chicken broth

1 (13.5 oz) can unsweetened coconut milk

2 tablespoons fish sauce

4 packed teaspoons dark brown sugar

2 tablespoons fresh lime juice, from 1 lime

½ teaspoon turmeric

4 oz thin rice noodles

2 cups shredded cooked chicken, from a rotisserie chicken

Handful chopped fresh cilantro

3 scallions, light and dark green parts, thinly sliced

Sriracha sauce

Lime wedges

Directions

Heat the oil in a medium soup pot over medium-low heat. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Add the curry paste and cook, stirring constantly, for 1 minute more. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes.

Meanwhile, cook the rice noodles according to the package instructions.

When ready to serve, taste the soup and adjust the seasoning, if necessary. Gently reheat the noodles in the microwave, if necessary. Divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges.

Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.

Note: As the soup sits on the stove, some of the fat may rise to the surface; skim it, if necessary.

Nutrition

• Calories: 530
• Total Fat: 31 g
• Saturated Fat: 20 g
• Cholesterol: 53 mg
• Sodium: 942 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 28 g