These thin, gluten-free noodles are made from our aromatic Jasmine Rice. Put them in your favorite Asian soups for added authenticity.
Thai Chicken Noodle Soup
20 minutes to assemble
20 minutes to cook
Total time: 40 minutes
20 minutes to cook
Total time: 40 minutes
6 Servings
20 minutes to assemble
20 minutes to cook
Total time: 40 minutes
20 minutes to cook
Total time: 40 minutes
6 Servings
Great for leftover chicken!
Ingredients
- 1/2-16 oz bag (8 oz) Thin Rice Noodles
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 1 tablespoon Red Curry Paste
- 1/2 pound mushrooms, thinly sliced
- 4 cups cut up, leftover cooked chicken
- 4-14.5 oz cans chicken broth
- 1 bunch scallions, sliced on 1/2 inch diagonal
- 3 carrots, julienned
- 1 cup thinly sliced cabbage
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- Garnish: chopped cilantro
Directions
- Put a large pot of salted water on to boil.
- In soup pot, heat vegetable oil. Sauté onion and Red Curry Paste until onion is almost soft.
- Add mushrooms and sauté until soft.
- Add chicken, broth, scallions, carrots, cabbage, rice vinegar and brown sugar. Bring to a boil. Reduce heat. Simmer 10 minutes.
- Meanwhile, boil Rice Noodles according to box instructions. Drain and rinse with cold water. Set aside.
- Just before serving, add noodles to bowl and cover with hot soup. Serve immediately, garnished with cilantro.
In This Recipe
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
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