This warming, Thai-inspired chicken noodle soup gets a kick from red curry paste, and the rice noodles makes it completely gluten free. Slideshow: More Chicken Soup Recipes 

Phoebe Lapine
Phoebe Lapine
February 2015

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Credit: Photo © Phoebe Lapine

Recipe Summary

total:
20 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large stock pot or Dutch oven, heat the oil. Sauté the onions, carrots and scallions over medium-high heat until soft and beginning to brown, about 6 minutes. Add the garlic, ginger and curry paste. Cook for 2 minutes more, until fragrant. Carefully pour in the stock, coconut milk and salt. Bring to a simmer, scraping up any brown bits from the bottom of the pan. Stir in the chicken and noodles. Simmer until the noodles are al dente, about 10 minutes.

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  • Remove the soup from the heat and stir in the lime juice and cilantro. Taste for seasoning and serve piping hot.

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