This is our favorite chicken noodle soup. Today it feels like February so I am going to make some soup. I am craving a lively comfort food today. This is a lovely, creamy, one pot meal. The kids love it in their thermoses the next day.
Also good with squash or pumpkin. I used about a cup of delicata squash, peeled and cut into chunks. Add just after the curry paste so it has time to cook through.
sloppy plating, luckily that doesn't hurt the taste 
Thai Chicken Noodle Soup
serves 4 and takes a little more than 30 minutes to prepare. Great as leftovers!
ingredients:
- 1 pkg fresh noodles, spaghetti, linguine, or rice noodles (my fave)
- 1 or 2 chicken breast, boneless, skinless sliced into strips (can use leftovers of that rotisserie bird )
- 1 Tbsp canola or grapeseed Oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1″ piece of ginger, minced
- 2 stalks of fresh lemongrass, peel outer layers of the stalk and crush with the back of a heavy knife
- 1-2 tsp green curry paste, depending on your heat tolerance or 1 Tbsp Madras curry powder will work well in a pinch
- 1 ltr (4 cups) chicken stock (try Pacific Foods reduced sodium)
- 1 14oz can of coconut milk, NOT cream of coconut
- 1 or 2 Thai chilies, if you don’t want the heat leave them whole with a small slit in the side to let the flavor come out without the heat
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp Thai fish sauce (it really is yummy)
- 1 Tbsp hoisin sauce (optional)
- for serving:
- lime wedges, either add the juice to the soup before serving or let everyone add their own
- handful of fresh cilantro, and a few Thai basil leaves if you have them
Heat oil in a large pan over moderately high heat add the onions, lemongrass, and garlic. Cook, stirring for about 3 min until translucent and softened. Add the curry paste and cook for another minute or so.
Stir in coconut milk, it will separate in the can so be sure to use the solids and the liquid, when thoroughly combined add the chicken stock and bring to a boil. Turn heat to low, cover and cook for 10 min.
Add the chicken, chilies, soy sauce, sugar, fish sauce, and hoisin, if using. Stir, cover and cook another 5 minutes. Remove from the heat and fish out the lemongrass, or not. Add the noodles until heated.
serve immediately.
Garnish with limes, cilantro and basil at the table. If you are brave add finely sliced Thai chilies.
