Recipe

Thai Chicken Noodle Soup Recipe

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Ingredients

4 oz rice noodles, any width, broken into bite size pieces .
3 carrots, julienned .
1 bunch scallions, sliced on 1/2-inch diagonal .
4 (16 oz) cans organic low sodium chicken broth .
1 tbsp vegetable oil .
garnish sliced cilantro .
2 tbsps rice vinegar .
1 tbsp brown sugar .
1 tbsp red curry paste (Use less if you can't handle the heat) .
4 c cut up leftover cooked chicken .
1/2 lb mushrooms, thinly sliced .
1 c thinly sliced cabbage .
1 large onion, sliced

Directions

Step #1 In soup pot, heat vegetable oil.
Step #2 Sauté onion & Red Curry Paste until onion is almost soft.
Step #3 Add mushrooms.
Step #4 Sauté 3-4 mins longer.
Step #5 Add chicken, cabbage, carrots, scallions, broth, rice vinegar & brown sugar.
Step #6 Bring to a boil.
Step #7 Reduce heat.
Step #8 Simmer 5 mins.
Step #9 Just before serving, add Rice Noodles, stirring together well.
Step #10 Simmer for 4 mins.
Step #11 Serve as soon as possible, garnished with cilantro.
Enjoy the Thai Chicken Noodle Soup recipe

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