Done in 25 minutes (prep included!) this Spicy Chicken Noodle Soup is a comforting combination of a classic chicken noodle soup and delicious thai flavors. Packed with veggies it's a quick and easy favorite to curl up with on those chilly nights!
Heat up the coconut milk in a pan over medium-high heat. When it starts to boil, add the red curry paste and cook for 2 minutes while stirring, until the curry paste has been completely dissolved.
1 (14 ounce) can coconut milk, 4 tablespoon red curry paste
Add chicken stock and bring to a boil again. Add the chicken and cook for 2-3 minutes until the chicken turns white. Stir once just after adding the chicken, then avoid stirring until the chicken has changed color.
Add fish sauce, lemongrass and kaffir lime leaves and stir.
2 tablespoon fish sauce, 2 lemongrass, 8 kaffir lime leaves
Add broccoli, carrot and bell pepper and cook for 3 minutes. Stir occasionally. When finished, remove the lemon grass and kaffir lime leaves, turn off the heat, and stir in the basil and mint leaves.
1 small head of broccoli, 2 carrots, 1 yellow bell pepper, 30 basil leaves, 10 mint leaves
Place the cooked and drained rice noodles in a bowl, pour over the soup, serve and enjoy!
4 servings rice noodles
Coconut milk - I use full fat, but you can use low fat as well
Chicken stock - homemade is always best, but I used bouillon cubes
Rice noodles should usually not be boiled, just soaked in hot water. Check the instructions on the package!
Red curry paste comes in many different versions. I like the Mae Ploy* brand, which you can find at Asian supermarkets and some well stocked regular supermarkets. Adjust the amount depending on how spicy you like it, and how spicy the specific curry paste you're using is.
Lemongrass needs to be slightly crushed to allow for as much flavor as possible to be released. Keep reading to see how I do this.
Yellow bell pepper can be swapped for another color
Rice noodles can be swapped for egg noodles, spaghetti or low carb noodles
Chicken thigh filets - you can use chicken breasts instead, but they tend to have less flavor. You can also cook half a chicken with the bones and use both the meat & broth for this recipe. It takes a bit more time - but in return you get incredible flavor. If you want to do this, just follow the instructions for cooking the chicken for my Spicy Chicken Soup.
Mint & basil - I chose these herbs as they are easy to find, and together kind of mimic the taste of sweet Thai basil. But if you can find it, totally go for sweet Thai basil instead.
Tips & tricks
Adjust the amount of red curry paste to suit your spice level - this is a spicy soup with the amount stated!
Crush the lemongrass slightly before adding, for maximum lemongrass flavor
Make the chicken broth yourself for the very best taste
Remove the kaffir lime leaves & lemongrass pieces for a soup that's nicer to eat - or leave them, if you're in a hurry
Store leftovers in the fridge in airtight containers for up to 4 days
Store the soup and noodles separately to avoid the noodles absorbing too much of the soup