Green Curry Chicken Noodle Soup

Man, it’s cold outside!

My favorite thing to cook this time is a warm, hearty soup, and this week chicken noodle soup sounded like a good idea since we’re still recouping at my house from having COVID. Once I got in the kitchen though, I started to play around with flavors and ingredients. Before I knew it, my classic chicken noodle soup recipe took a Thai-inspired spin thanks to some green curry paste, ginger, and canned coconut milk I had on hand. I opted to use rice noodles to align with these less-traditional chicken soup ingredients, but they also kept the soup gluten-free.

Give it a try and let me know what you think!

For those who need the soup to be 100% gluten-free, make sure to check broth labels for gluten (or wheat since that contains gluten). Most broths are gluten-free but occasionally I run across a brand that contains small amounts.

Gluten-free, Dairy-free

Makes 8 (1 1/2-cup) servings

Total Time: 60 minutes

active Time: 30 minutes

Take the classic chicken noodle soup you love and give it a fresh Thai-inspired twist. Shortcuts, like store-bought mirepoix and pre-minced ginger, make this recipe super simple! Plus, this yummy bowl of goodness is both gluten-free and dairy-free, making it easy to fit into a home with food intolerances, like mine!

Ingredients

1 ¼ lb boneless, skinless chicken thighs

1 tsp salt

½ tsp pepper

2 Tbsp toasted sesame oil, divided

2 Tbsp minced garlic

3 cups mirepoix (1 cup each diced onion, carrot, and celery)

1 to 2 Tbsp grated ginger

1 jalapeno, seeded and diced (optional)

4 to 6 Tbsp green curry paste

1 (15-oz can) light coconut milk

1 (48-oz) carton low-sodium chicken broth

1/2 (8-oz) pkg rice noodles

4 Bok choy leaves, chopped

Lime wedges, fresh cilantro, fresh Thai basil (optional)

Method

1. Sprinkle chicken with salt and pepper. Heat 1 Tbsp oil in a large saucepan or Dutch oven over medium-high heat. Cook chicken on both sides until golden brown (about 2 minutes on each side). Remove from pan and set aside. Note: The chicken will not be fully cooked.

2. Reduce heat to medium and heat remaining 1 Tbsp oil. Add the garlic, mirepoix, ginger, and if desired, jalapeno. Saute for 5 minutes vegetables are tender. Stir in green curry paste and cook for another minute, or until fragrant.

3. Add the chicken, coconut milk, and broth. Bring soup to a boil, cover, and reduce heat to a simmer for 20 minutes.

4. Carefully remove the chicken and, once slightly cooled, shred chicken. Return chicken to the pot and add the rice noodles and bok choy. Cover and simmer for 4 minutes or until the noodles are tender. Serve with fresh cilantro, Thai basil, and lime wedges if desired.

Makes approximately 12 cups.