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Thai Curry Noodle Soup
Karman Meyer, Dietitian at The Nutrition Adventure

Thai Curry Noodle Soup

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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1/2 tablespoon sesame oil
  • 1/4 cup sliced white portion of green onion green ends saved for garnish
  • 1- inch piece of fresh ginger peeled and minced
  • 2 cloves garlic minced
  • 5 ounces shiitake mushrooms
  • 3 tablespoons red curry paste
  • 8 ounces leftover cooked chicken or turkey
  • 32 fluid ounces vegetable broth or chicken broth
  • 13.5 fluid ounces canned light coconut milk
  • 1 tablespoon soy sauce or tamari
  • 8 ounces dried thin Chinese egg noodles

Method
 

  1. 1. In a large stock pot, heat the sesame oil, white parts of green onions, minced ginger, and garlic over medium heat for 4-5 minutes.
  2. 2. Add the shiitake mushrooms and saute for 5 minutes, stirring occasionally.
  3. 3. Add in the curry paste and stir, cooking for about 1 minute before adding the remaining ingredients, except for the noodles.
  4. 4. Cover and reduce heat to medium-low and allow to cook for 12 minutes. Add noodles and cook for 3 more minutes.
  5. 5. Serve garnished with cilantro and sliced green onion.