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Thai Chicken Noodle Soup is a delightful dish that brings warmth, comfort, and vibrant flavors to the table. With its rich, aromatic broth, tender chicken, and fresh vegetables, this soup is a perfect example of the balance that Thai cuisine is known for—sweet, salty, sour, and spicy all in one bowl. The infusion of fresh herbs and spices creates a symphony of flavors that not only satiates hunger but also invigorates the senses.

Thai Chicken Noodle Soup

Discover the warmth of Thai Chicken Noodle Soup, a perfect blend of rich flavors and nourishing ingredients. This comforting dish features tender chicken, aromatic herbs, and vibrant vegetables in a creamy coconut broth, showcasing the best of Thai cuisine. Whether you're new to cooking or a seasoned chef, our step-by-step guide makes it easy to recreate this delightful meal at home. Enjoy a bowl of health and comfort! #ThaiFood #ChickenNoodleSoup #ComfortFood #HealthyEating #HomeCooking
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Ingredients
  

2 boneless, skinless chicken breasts

4 cups chicken broth

1 can (13.5 oz) coconut milk

1 tablespoon red curry paste

1 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon lime juice

200g rice noodles

1 cup mixed vegetables (such as bell peppers, carrots, and snap peas)

2 cloves garlic, minced

1 inch ginger, grated

1 tablespoon vegetable oil

Fresh basil and cilantro for garnish

Lime wedges for serving

Sriracha sauce (optional)

Instructions
 

Begin by poaching the chicken: In a medium pot, bring 2 cups of chicken broth to a gentle simmer. Add the chicken breasts, cover, and cook for about 15-20 minutes or until the chicken is fully cooked. Remove the chicken and let it cool before shredding it into bite-sized pieces.

    In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, stirring for about a minute until fragrant.

      Stir in the red curry paste and cook for another minute to release its flavors.

        Pour in the remaining chicken broth and coconut milk. Add fish sauce, brown sugar, and lime juice, stirring well to combine.

          Bring the mixture to a gentle simmer. Add the mixed vegetables and cook for about 5 minutes, or until they are tender but still vibrant.

            Meanwhile, prepare the rice noodles according to package instructions. Drain and set aside.

              Add the shredded chicken to the soup and stir well. Taste and adjust seasoning with additional fish sauce or lime juice if needed.

                To serve, place a portion of rice noodles in a bowl and ladle the hot soup over the top. Garnish with fresh basil and cilantro. Serve with lime wedges and a drizzle of Sriracha sauce for added spice, if desired.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4