Asian Comfort Food Coconut Curry Chicken Noodle Soup Recipe

Ingredients for Asian Comfort Food Coconut Curry Chicken Noodle Soup

• Whole Chicken
• Coconut Milk
• Thai Curry Paste
• 2 large carrots, peeled and thinly sliced into 1/4-inch coins
• White Onions
• Snow Peas
• 8 oz rice noodles
• Cilantro
• Soy sauce, for serving

How to Make Asian Comfort Food Coconut Curry Chicken Noodle Soup

1. Rinse 1.5 lbs boneless, skinless chicken thighs and place in a large stockpot or Dutch oven.
2. Cover chicken with 8 cups of water and bring to a simmer over medium-high heat. Reduce heat to low, cover, and simmer for 45 minutes.
3. Remove chicken from pot and transfer to a large bowl. Allow to cool completely.
4. While chicken cools, prepare the vegetables: Peel and chop 1 large onion into 1-inch pieces. Peel and thinly slice 2 large carrots into 1/4-inch coins.
5. Once the chicken stock has cooled, skim off any fat or foam from the surface and discard.
6. Strain the stock through a fine-mesh sieve and return the clear broth to the stockpot.
7. Once the chicken is completely cool, remove the skin and discard. Shred the chicken meat and set aside.
8. Add 2 (13.5 oz) cans of full-fat coconut milk, the chopped onion, carrot coins, and 1/4 cup Thai green curry paste to the stockpot.
9. Stir well to combine all ingredients.
10. Taste the soup and adjust the amount of curry paste to your desired level of spiciness.
11. Over low heat, bring the soup back to a gentle simmer. Cook for 20 minutes.
12. While the soup simmers, cook 8 oz rice noodles according to package directions. Drain well, rinse with cold water, and set aside.
13. If using, add 1 cup of snow peas to the soup during the last minute of cooking.
14. Remove the soup from heat. Ladle the soup over the noodles in individual bowls. Garnish as desired (fresh cilantro, lime wedges, etc.) and serve immediately with a small dish of soy sauce on the side.