Kitchen Sink Thai Noodle Soup

 This tastes as good as it looks. I promise. 

This tastes as good as it looks. I promise. 

This delicious, gluten free soup recipe is perfect for any season. I was craving soup the other day so I thought I would create a quick recipe from the ingredients I had in my kitchen. Hence the name! This recipe has everything but the kitchen sink in it. I hope you enjoy the recipe, if you try it out, let me know what you think and leave a little comment below!

Kitchen Sink Thai Noodle Soup 

Servings: 10

A few notes about this recipe, I mostly used some chicken broth I made recently, supplemented with some chicken broth from Costco. I prefer my soup " with a little extra broth, so feel free to liberal with it! I used two cans worth coconut cream because I wanted it to be creamy. Scoop out the cream from the cans and use just a minimal amount of the milk in the can. This made mine extra creamy! Don’t use the jugs, silly. ITS JUST NOT THE SAME. 

For protein, I used almost an entire roasted chicken, you could do a rotisserie chicken, chicken breasts, chicken thighs, or no meat at all! Just make sure its cooked before you put it in ;). As for noodles, you get to pick your poison with these! Just find a box of rice noodles at your local grocery store. Don’t add extra noodles unless you want “spaghetthai” which is something I made once. #oops

NOTE: For a low carb version, you could opt out of adding noodles altogether! 

Ingredients

2-3 tablespoons avocado oil (or butter) when you cook your veggies

4 peeled carrots, roughly chopped

6-10 small red potatoes, quartered  

1 onion, chopped 

1 Red bell pepper 

2-3 tablespoons Thai Red Curry Paste 

Salt to taste 

32-52 ounces of broth.

2 cans canned full fat coconut milk

3c cooked chicken

1 box rice noodles of choice

Toppings

Cilantro, chopped 

Jalapeno, sliced thin 

Fresh lime wedges for juice and such 

Thai basil (the leaves look a little darker and smaller than regular basil) 

Chopped green onions 

Directions

Pour some oil in a large soup pot at a medium heat, add all of your veggies and let them cook for a bit. Stir periodically to keep them from burning. The bottom of your pot may get a little brown but don’t get worried.. Unless it starts to get black, then you should be worried and quit cooking and call your local thai food place and ask forgiveness.

Once your veggies are soft and maybe a little browned on some of their edges, take them out of the pot and let them hang out in a bowl together so they can get to know each other. Put the coconut cream into your pan and bring to a simmer. Once you hit that simmy sim sim, add in your curry paste. Mix these friends together and let them become one. (that sounds awkward) 

After your coconut cream and curry paste have made their relationship Facebook official, add in your vegetables, broth and chicken. Bring all of these ingredients to a simmer, taste your delicious soup (CAREFUL its hot) and add in your optional noodles. The liquid in the soup is hot enough to soften them to their perfect doneness. I guess some people do their noodles in a separate pot and drain the liquid and add in the softened noodles later.. But I do not have the time to be THAT picky… (I will make my own broth but I won’t separate my noodles, makes sense...right?) 

Once you have a steamy bowl of beautiful soup in your hot little hands, add whatever toppings you want! I love using all five but I am excessive like that. 

Amy Shenk1 Comment