Thai Curried Chicken Soup
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Thai Curried Chicken Soup
Thai Curried Chicken Soup
3 tbsp. red chili flakes
1/4 cup boiling water
6 cloves garlic
1 Large shallot
1 (2- inch) piece ginger, peeled and sliced
4 tbsp. lime juice, divided
2 tbsp. roughly chopped fresh cilantro
1 tsp. sea salt, plus additional to taste
2 tbsp. vegetable oil
2 (14- oz.) cans unsweetened coconut milk (in our Asian foods section)
2 cups chicken broth
3 tbsp. fish sauce (in our Asian foods section)
1 tbsp. brown sugar
1 lb. Raley's boneless, skinless chicken thighs, sliced into thin strips
1 (12- oz.) bag egg noodles
Fresh cilantro sprigs (optional topper)
Red onion slices (optional topper)
Fresh bean sprouts (optional topper)

Prep: 20 minutes, Cook: 40 minutes, Serves: 6  

1. Place chili flakes in a large bowl; cover with boiling water and let soak for 10 minutes. Drain water into a bowl and set aside.

2. Add soaked chili flakes, garlic, shallot, ginger, 2 tbsp. lime juice and cilantro to a food processor. Process until it becomes a paste, adding reserved chili water as needed to thin. Season with sea salt.

3. Heat oil in a large pot. Turn on stove fan, then add 4 tbsp. chili paste to hot pot and cook for 5 minutes on low heat. Add coconut milk, broth, fish sauce, remaining lime juice, brown sugar and salt to taste. Cook for 10 minutes, then add chicken and cook for 15 minutes more.

4. Meanwhile, cook noodles according to package directions and set aside. Divide noodles between bowls and spoon soup over noodles. Add toppings, if you like. 

Nutritional Information:
656 calories, 26 g protein, 41 g total fat (28 g sat.), 49 g carbohydrate, 3 g fiber, 6 g sugar, 122 mg cholesterol, 1487 mg sodium, 18 points