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When it comes to creating a flavorful and satisfying soup, the choice of protein is crucial. In this recipe, boneless, skinless chicken thighs take center stage. Unlike chicken breasts, which can dry out easily, chicken thighs are known for their tenderness and rich flavor. They contain a higher fat content, which not only enhances the overall taste of the soup but also contributes to a luscious mouthfeel that complements the creamy coconut milk.

Thai Chicken Noodle Soup

Experience the comforting warmth of Thai Coconut Chicken Noodle Soup, a delightful blend of tender chicken, creamy coconut milk, and aromatic herbs. This nourishing dish is perfect for a cozy evening at home or impressing friends at dinner. With a balance of sweet, salty, sour, and spicy flavors, it's a true Thai classic that anyone can make! Explore the rich culinary heritage of Thailand with this easy-to-follow recipe. #ThaiFood #ComfortFood #CoconutSoup #EasyRecipes #NoodleSoup
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, sliced

1 tablespoon vegetable oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons red curry paste

1 can (400ml) coconut milk

4 cups chicken broth

2 tablespoons fish sauce

1 tablespoon lime juice

8 oz (225g) rice noodles

1 cup baby spinach

1 cup sliced mushrooms (e.g., shiitake or button)

Fresh cilantro, for garnish

Lime wedges, for serving

Sliced red chili or chili flakes, for garnish (optional)

Instructions
 

Sauté Chicken: In a large pot, heat vegetable oil over medium heat. Add the sliced chicken thighs and cook for about 5 minutes until lightly browned. Remove and set aside.

    Cook Aromatics: In the same pot, add chopped onion, garlic, and ginger. Sauté for 3-4 minutes until soft and fragrant.

      Add Curry Paste: Stir in the red curry paste and cook for another minute, allowing it to toast slightly in the pan.

        Combine Liquids: Pour in the coconut milk and chicken broth, stirring well to combine. Scrape up any browned bits from the bottom of the pot for added flavor.

          Season the Soup: Stir in fish sauce and lime juice. Bring the mixture to a simmer and then add the sautéed chicken back into the pot.

            Cook Noodles & Vegetables: Add the sliced mushrooms and let it simmer for another 5 minutes. Meanwhile, prepare the rice noodles according to package instructions. Drain and set aside.

              Add Spinach: Just before serving, stir in the baby spinach and allow it to wilt in the hot broth.

                Serve: In bowls, place a portion of the cooked rice noodles, ladle the hot soup over the top, and garnish with fresh cilantro, sliced red chili or chili flakes if using, and lime wedges on the side.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4