Winter Chicken noodle soup
By Amanda Scali

One of the glorious things about winter is that is the perfect time of year for a delicious, healthy soup.
 
There is nothing better than enjoying a yummy soup on a cold winter’s day. And you get to take the leftovers for lunch as well.
 
This Thai inspired Chicken and Rice noodle soup is sure to warm you up and all the family will love it as well.
 
Enjoy
 
 
Servings: 4
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
 
 
What you’ll need:
 
1 tablespoon vegetable oil
1/2 cup thinly spring onions
1 tablespoon minced fresh ginger
2 tablespoons Thai green curry paste
4 cups low sodium chicken broth
1 can coconut milk
2 tablespoons fish sauce
4 packed teaspoons dark brown sugar
2 tablespoons fresh lime juice, from 1 lime
1/2 teaspoon turmeric

For serving

1 x packet of thin rice noodles
2 cups shredded cooked chicken, from a rotisserie chicken
Handful chopped fresh coriander
3 Spring onions, light, and dark green parts, thinly sliced
Sriracha sauce
Lime wedges
 
Method:
 
Heat the oil in a medium soup pot over medium-low heat. Add the spring onions and ginger and cook, stirring frequently, until softened, 3 to 5 minutes.

Add the curry paste and cook, stirring constantly, for 1 minute more. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes.

Meanwhile, cook the rice noodles according to the package instructions.

When ready to serve, taste the soup and adjust the seasoning, if necessary. Gently reheat the noodles in the microwave, if necessary. Divide the noodles and chicken into serving bowls.

Ladle the broth over top and sprinkle with coriander and spring onions. Serve with Sriracha sauce and lime wedges.