Thai Chicken Soup
Warm up this winter with a nourishing bowl of Thai chicken soup. Tender chicken is simmered in a fresh and flavorful Thai-inspired broth and served over vermicelli noodles. Make it in the slow cooker or on the stovetop for an easy and comforting weeknight meal!
Ingredient:
- 2 medium carrots (chopped)
- ▢1 medium red bell pepper (chopped)
- ▢½ medium yellow onion (chopped)
- ▢2 inch piece of ginger (minced)
- ▢4 cloves garlic (minced)
- ▢4 tablespoons red curry paste
- ▢2 tablespoons fish sauce
- ▢2 tablespoons soy sauce (gluten-free if needed)
- ▢1 tablespoon palm sugar (or brown sugar)
- ▢3 cups chicken stock
- ▢4 boneless, skinless chicken thighs
- ▢2 15-ounce cans coconut milk
- ▢1 lime (juiced)
- ▢8 ounces rice vermicelli (cooked according to package directions )
- ▢Optional toppings: lime wedges, sauteed mushrooms, cilantro, cherry tomatoes, black pepper
Recipe Direction :
- Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your slow cooker and stir together. Cover and cook on low for 8-10 hours.
- Remove the chicken thighs and shred them using two forks. Return the chicken to the slow cooker, add the coconut milk and lime juice, and stir. Let the coconut milk warm for 10-15 minutes before serving.
- Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.