Thai Chicken Noodle Soup
Ingredients
6 servings
Instructions
- Cook the noodles according to package instructions.
- Heat the oil in a large stockpot over medium-high heat. Add the onion, carrot and bell pepper. Sauté for 5 to 7 minutes, stirring occasionally, until mostly softened. Add the garlic and ginger and sauté for 2 minutes, stirring occasionally.
- Add chicken stock, chicken, mushrooms, Thai curry paste (I recommend beginning with 2 tablespoons) and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low to maintain the simmer, cover and cook for 10-15 minutes or until the chicken is cooked through.
- Use tongs to transfer the chicken breasts or thighs to a clean plate, then use two forks to shred into bite-sized pieces. Return the chicken to the pot.
- Add the noodles, coconut milk, baby spinach, lime juice. Stir to combine until the spinach has wilted. Taste and season the soup with salt, pepper and/or extra Thai curry paste as desired.
- Serve. Serve the soup warm, garnished with lots and lots of your favorite toppings.
💰 Cost Estimate
Total Ingredients
$4037.00
$4037.00
Per Serving
$673.00/serving
$673.00/serving
🏠 Savings
~$8074.00 vs buying!
~$8074.00 vs buying!
📋 Price Breakdown (81% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| thin rice noodles | 7 oz | $410.00 |
| olive oil | 1 tbsp | $21.00 |
| white onion | 1 medium | $50.00 |
| carrot | 1 large | $37.00 |
| red bell pepper | 1 large | $88.00 |
| garlic | 4 cloves | $790.00 |
| grated fresh ginger | 1 tbsp | $16.00 |
| to 6 cups chicken stock | 5 | $439.00 |
| boneless skinless chicken breasts or thighs | 12 oz | $764.00 |
| baby bella mushrooms | 8 oz | $1054.00 |
| to 3 tablespoons Thai red curry paste | 2 | $25.00 |
| 1 | - | |
| handfuls fresh baby spinach | 2 large | $323.00 |
| freshly-squeezed lime juice | 2 tbsp | $20.00 |
| fine sea salt and freshly-ground black pepper | - | - |
| toppings | - | - |
*Estimated market prices, may vary by region
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