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Thai cuisine is renowned for its vibrant flavors, aromatic herbs, and the delicate balance of sweet, sour, salty, and spicy elements. Each dish tells a story and offers a sensory experience that transports you to Thailand with every bite. Among the many culinary treasures of this Southeast Asian country, soups hold a special place, celebrated for their comfort and versatility. One such dish that encapsulates the essence of Thai cooking while catering to the modern demand for quick meals is the 30-Minute Thai Chicken Noodle Soup.

30 MINUTE THAI CHICKEN NOODLE SOUP

Discover a burst of flavor with this easy 30-Minute Thai Chicken Noodle Soup recipe! Perfect for busy weeknights, this nourishing dish features tender chicken thighs, aromatic herbs, and a creamy coconut milk base. Packed with fresh veggies and customizable to suit your taste, it's a delightful introduction to authentic Thai cuisine right at home. Bring the vibrant essence of Thailand to your kitchen tonight! #ThaiFood #ChickenNoodleSoup #QuickRecipes #HealthyEating #ComfortFood #30MinuteMeals #Foodie
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Ingredients
  

2 tablespoons vegetable oil

1 pound boneless, skinless chicken thighs, sliced thinly

3 cloves garlic, minced

1 inch piece of ginger, grated

1 can (14 oz) coconut milk

4 cups chicken broth

1 tablespoon Thai red curry paste

2 tablespoons fish sauce

1 tablespoon brown sugar

8 ounces rice noodles

1 cup snap peas, trimmed

1 red bell pepper, thinly sliced

1 cup bean sprouts

Juice of 1 lime

Fresh cilantro leaves, for garnish

Sliced green onions, for garnish

Instructions
 

Heat the Oil: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

    Cook the Chicken: Add the sliced chicken thighs and sauté for 5 minutes until lightly browned and cooked through.

      Add Aromatics: Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

        Mix the Base: Pour in the coconut milk, chicken broth, Thai red curry paste, fish sauce, and brown sugar. Stir well to combine.

          Add Vegetables: Bring the mixture to a gentle simmer. Add the snap peas and red bell pepper, cooking for about 3-4 minutes until the vegetables are tender.

            Cook the Noodles: While the soup is simmering, cook the rice noodles according to package instructions. Once cooked, drain and set aside.

              Finalize the Soup: Add the cooked noodles to the soup. Stir in the lime juice and bean sprouts. Let everything heat through for another 2-3 minutes.

                Serve: Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions. Serve hot and enjoy!

                  Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings