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Thai cuisine has captivated food lovers around the globe with its vibrant flavors, aromatic herbs, and diverse textures. Known for its exquisite balance of sweet, sour, salty, and spicy elements, Thai food offers a gastronomic journey that excites the palate. Among the many delightful dishes that Thailand has to offer, Thai Chicken Noodle Soup stands out as a comforting and flavorful option that warms the heart and soul.

THAI CHICKEN NOODLE SOUP

Discover the ultimate comfort food with this delicious Thai Chicken Noodle Soup recipe! Packed with tender chicken, fresh veggies, and delicate rice noodles in a rich, aromatic broth, it's a perfect balance of sweet, sour, salty, and spicy flavors. Follow our step-by-step guide to create this heartwarming dish that's sure to impress! Click through to explore the recipe and elevate your cooking skills today!
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Ingredients
  

2 boneless, skinless chicken breasts

200g rice noodles

4 cups chicken broth

1 can (400ml) coconut milk

1 tablespoon red curry paste

1 tablespoon fish sauce

2 tablespoons lime juice

1 tablespoon brown sugar

1 cup shiitake mushrooms, sliced

1 red bell pepper, julienned

1 cup spinach, washed

2 green onions, chopped

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Begin by cooking the rice noodles according to package instructions. Rinse under cold water, drain, and set aside.

    In a large pot, heat a little oil over medium heat. Add the chicken breasts and sear for about 5-7 minutes on each side until they are cooked through. Remove from pot and let rest.

      In the same pot, add the chicken broth and coconut milk. Bring to a gentle boil.

        Stir in the red curry paste, fish sauce, lime juice, and brown sugar. Mix well until the curry paste is fully dissolved.

          Add the sliced shiitake mushrooms and julienned red bell pepper to the pot. Let it simmer for about 5 minutes until the vegetables begin to soften.

            While the soup is simmering, shred the cooked chicken with two forks.

              Add the shredded chicken and spinach to the pot, stirring gently until the spinach wilts.

                Taste and adjust seasoning, adding more fish sauce or lime juice if desired.

                  To serve, place a portion of the rice noodles in each bowl, ladle the hot soup over the noodles, and garnish with chopped green onions and fresh cilantro.

                    Serve with lime wedges on the side for an extra burst of flavor.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4