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Spicy Thai Chicken Noodle Soup (GF)

So I realized I'd never posted this recipe, even though it is one of my absolute favorites to bring on trips! It has a LOT of flavor, and really makes you feel at home on those cold days in another city. You can make it as spicy or as mild as you'd like. If you know me though, you know I like it incredibly spicy! This also freezes very well- my only suggestion is to keep the noodles out if you plan on freezing, as they do tend to get pretty mushy.

You will need:

2 large boneless, skinless chicken breasts; thinly sliced

2 tbl. Thai Kitchen Red Thai Curry Paste

1 tbl. minced fresh ginger

1 tbl. minced fresh garlic

1/2 red bell pepper; seeded and diced (save half for serving)

2 tbl. Red Boat Fish sauce

1 can full fat coconut milk (can substitute for low fat)

2 c. chicken bone broth (I like Pacific brand from Target)

1 tsp. fennel seeds

1/2 tsp. ground coriander

1/2 tsp. garam masala

1 tbl. tomato paste

1/2 package cooked rice noodles

1/2 lime; juiced (save other half for serving)

1 tbl. EVOO

Chopped fresh cilantro; for serving

Chopped jalapeno; for serving

In a large skillet, add EVOO and heat over medium-high heat. Add garlic, Thai Kitchen Red Thai Curry paste, red bell pepper, and ginger; saute until fragrant. Add chicken stock and bring to a boil. Add coconut milk, whisking until smoot. Add lime juice and spices and whisk together. Bring broth to a boil, and add chicken. Reduce heat to a simmer and cover until chicken is cooked through. Add rice noodles and serve, with garnish of jalapeno, cilantro, diced red bell pepper and a slice of lime.




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