Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup thinly slice d shallots, from 1-2 large shallots
- 1 tablespoon minced fresh ginger, from a 1-inch knob (see note)
- 2 tablespoon sThai green curry paste
- 4 cup slow sodium chicken broth
- 1 (13.5 oz) can unsweetened coconut milk
- 2 tablespoon sfish sauce
- 4 packed teaspoon sdark brown sugar
- 2 tablespoon sfresh lime juice, from 1 lime
- 1/2 teaspoon turmeric
- 4 oz thin rice noodles
- 2 cup sshredded cooked chicken, from a rotisserie chicken
- Handful chopped fresh cilantro
- 3 scallions, light and dark green parts, thinly slice d
- Sriracha sauce
- Lime wedges
Instructions
- 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.
Tips
About Pro Tips My Recipe Box 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.