Chicken and Vegetable Khao Soi Noodle Soup

It may be the dead middle of summer, but I enjoy noodle bowls all year round. I’ve also just really been craving comforting fall/winter food. But I just love them! And this one is no exception, it’s the Thai version of chicken noodle soup with coconut milk, red curry paste, noodles and vegetables. It’s really easy and comes together in about 30 minutes. The fish sauce in here is really key and enhances that Thai flavor. Plus you can add whatever your favorite vegetables are. It’s also great for leftovers and will keep well in the fridge for 3-4 days. Make sure to top each bowl with lime, jalapeños and cilantro too!

Ingredients

• 2 tbsp. neutral cooking oil, I use grapeseed oil
• 1 lb. boneless skinless chicken thighs
• salt and black pepper
• 1/4 cup red curry paste
• 3 garlic cloves, peeled and minced
• 2 inch fresh ginger, peeled and minced
• 2 large carrots, peeled and thinly sliced
• 1 cup fresh or frozen corn
• 1 red bell pepper, seeded and small dice
• 2 (14 oz) cans full fat coconut milk
• 3 cups low sodium chicken stock
• 3 tbsp. fish sauce
• 2 tbsp. honey
• 2 cups fresh spinach
• 3 packages ramen noodles
• scallions, cilantro, limes and jalapeños for garnish

Directions

Heat a large stock pot over medium high heat with the oil. Season both sides of the chicken and let sear for about 3-4 minutes on each side. Let it turn golden. Then remove from the pan and set aside, it will finish cooking later.

Add in the curry paste, garlic and ginger and let it cook just for a couple minutes until very fragrant about 1-2 minutes.

Add in the carrots, corn and bell pepper. Cook until vegetables are tender about 5-7 minutes then deglaze the pan with coconut milk, fish sauce, honey, let cook for a couple minutes then add in the chicken stock. Use a fork and shred the chicken and then add it back into the pot. Let it all simmer and come together for about 15 minutes. Stir in the spinach and let it cook down into the soup. Make sure to taste and season with salt and pepper again, and adjust as needed.

Meanwhile bring a pot of salted water to boil and cook the ramen al dente for about 3 minutes or according to package. Discard the seasoning pack. Drain and spoon into servings bowls. Divide the soup among the bowls and garnish with the cilantro, jalapeños, lime, and scallions. Enjoy immediately!!