Spicy Thai Chicken Noodle Soup Recipe


2 large cloves of garlic, chopped
1 medium onion, chopped
1 red bell pepper, chopped
2 tablespoons ginger paste or fresh ginger
1 tablespoon lemongrass paste
2 tablespoons red curry paste
1 tablespoon cilantro paste
1 tablespoon red chili paste (can also used 2 red chilies, chopped)
2 tablespoons coconut oil
1 lime, zested and juiced
1 tablespoon fish sauce
4 cups chicken stock
1 can (13.5 fl oz) coconut milk
2 cups shredded chicken
7 oz rice noodles

For garnish:
1 bunch of cilantro, leaves chopped
4-5 green onions, thinly sliced, both white and green parts
1 green chili, sliced, seeds removed
1 red chili, sliced, seeds removed
To serve:
roughly chopped coriander, sliced red chili, sliced green onion


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