Thai Basil Chicken Noodle Soup
Servings: 2
prep time: 10 minutes
cook time: 30 minutes
meal prep?
yes
You’ll need:
6 oz asian-style rice noodles
1/2 cup packed fresh basil
1” ginger, peeled and sliced
1 can full-fat coconut milk
2 cups chicken bone broth
5 garlic cloves, minced
3 tbsp Thai green curry paste, or more to taste
1 cup shiitake mushrooms, thinly sliced
1 chicken breast, cooked and shredded
1 cup shelled edamame
1 cups dark leafy greens
juice of 1 lime
4 green onions, white and light green parts only, roughly chopped
sriracha, optional for serving
Bring a medium pot of water to a boil, mixing in a pinch of salt. Add the rice noodles and cook as directed on the package. Drain and rinse.
Meanwhile, add the basil, ginger and coconut milk to a blender; blend on high until smooth.
In a large pot, bring the broth to a boil over medium-high heat. Reduce the heat to medium-low and add the garlic, curry paste, mushrooms, chicken, edamame, greens and basil-ginger-coconut milk mixture. Cover and let simmer for 5 minutes, or until greens have wilted and mushrooms are soft.
Remove pot from heat and stir in the lime juice and rice noodles. Add salt as needed. Serve garnished with green onion and sriracha, if desired.
