After reading the reviews, I cooked the noodles separately, I also used lo mein, only because we don’t like the taste or texture of rice noodles. Awesome! Amazing!! I personally like to add tofu without any kind of seasoning but this really depends on personal preference. I have reported it, but then I found your real post and thought you might want to know. Very, very good . This soup is happiness in a bowl!! Keeps in fridge for at least a week. Pretty quick and easy to make. There’s different noodle sizes like Pad Thai noodles, etc. Spicy and rich! I really want to make this today, but my family and I do not like coconut so does this coconut milk taste like coconut and if it does, what can you substitute for the coconut milk can you use have cream instead? Very good, but very spicy! I’m thinking of adding Bok Choi. Incredible! It’s a perfect match. I love this recipe so much but I always have a hard time with rice noodles. Drain and rinse under cold water. My husband and I made this soup last week and it was delish!! Thanks! Excited to try this tonight! Or half a 16 ounce noodle package, total of 8 ounces? This soup was delicious! I made without the chicken/chicken broth as we are vegetarian. This looks so yummy and healthy! This soup was ahhhhhmazing! Put the salmon on a baking tray, skin-side down, and grill for 8-10 mins until cooked through.Put the noodles in a heatproof bowl and pour over boiled water from the kettle. I might also throw in some green beans or snow peas next time or some extra veg. We embarked on a plant-based diet recently so I modified this by using vegetable stock and shitake mushrooms instead of chicken. In a slow cooker on low heat, combine chicken broth, wine, water, onion, green onion, garlic, carrots, … Turn the heat up to medium high, and fry, continually stirring for 8-10 mins until the veg start to turn golden. It has perfectly balanced flavors and is delicious. Cut the cooking time in half. Next time… I will use chicken thighs instead of breasts for more flavor and I will also coat the chicken with curry and be a little more judicious with the salt and pepper, also possibly add garlic. It added a little extra to it and made it extra spicy. Better or Just like the Thai curry at the restaurant! i have a pouch here. Kristen, the recipe calls for half of an 8-ounce package, so four ounces total is correct. I’ve been eating it everyday. Thanks for the recipe! Pinch of saffron I’m so happy the cooler weather is almost here so I can start making it again. I’ve followed you for several years, and I’ve never been disappointed!!!!!!! I also added carrots and will add some mushrooms next time I think they’d be great in this soup. Made it for lunch but used firm tofu instead of chicken and added Thai chilies. This soup is a knockout. I added 1/3 cup of organic peanut butter. that changed the taste… red adds a sweetness to it compared. Chicken Noodle Soup with a Twist. I served it with fresh lime wedges, Thai basil and Siracha. i am vegetarian so i used vegetable broth and tofu, I cooked my tofu before. Soup. Someone has stolen your recipe and it is on Pinterest. . Turn heat to medium, add ginger, and saute a few more minutes. So delicious. }); https://damndelicious.net/2018/02/25/easy-thai-red-curry/. I threw few lime leaves in there and a smidge of cayenne pepper to spice it up a bit. Yes, cooking the rice noodles separately may be best to avoid any type of sogginess. Oh my, this is amazing. Perfect!! This is a delicious recipe! Does any one know if the soup can be frozen (without the noodles)and used later on? But because you add it at the end, and it is such a small quantity, it really doesn’t smell at all. It turned out so well! This recipe is a keeper, prepping the ingredients chopping and zesting takes the most time but I sure do love a cutting board full of beautiful fresh herbs and veggies, so it’s worth it! I loved this recipe! . Thank you for sharing such a great and simple recipe!! this recipe has three table spoons curry paste, a can of coconut milk, and six cups of broth. Delicious! Cant wait to report back. The nutritional information is for each serving. This Thai Noodle Soup is creamy, spicy, filled with veggies and gluten free rice noodles for the ultimate comfort food. Heat a large stock pot over medium heat. What else would work with this dish other than chicken? Cook for about 3 minutes. This will def become a go to recipe in our home! This is the best homemade anything I have ever made! Will make again! Cook, stirring occasionally, until tender, about 3-4 minutes. Love your site. I looked at cook time and it said it should be around 35 minutes, but when adding together everything in the actual recipe it only seemed to be about 24 minutes, is the rest of the time used for just cooking the soup all together? Thanks! Definitely a keeper! I made it off of memory and by taste the third time around. Yeah, that calls for utensil improvising haha! …. I’m making this in a moment for the Superbowl party today. Finally before adding tofu back in, stir in a pinch of saffron for more seafoody flavor without the actual meat. I just made this and loved the taste but I used pad Thai rice noodles which are a little thicker, don’t know if that makes a difference. package or does it mean half of a 16oz package? Question: how many noodles? If you like chicken noodle soup, you'll love this fragrant version of a universal classic. Great reviews. fun items. I doubled the coconut milk, curry, and spices. If you can't find these, you can substitute dried rice noodles, but soak them first. This is my go-to recipe! Thank you Kelli! Do you have any recommendations for this? Full of flavor and such an easy 1-pot dish. I can’t say enough great things about it. Thanks. YUM! Priceless AND delicious! This was so good I ate four bowls!! Pad thai noodles will soak up the liquid so it will tend to thicken up as it sits. I added shredded carrot, extra coconut milk, and a little chili oil for some heat. I am using tofu do I skip the first step? This is definitely going to be made often at our house. Could I substitute another sweetener? So full of flavor and so easy to prepare. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes. The only thing I changed was that I added shredded chicken instead. I used my immersion blender to incorporate it all back in and it was fine, but I wrote that experiment off and unsuccessful. I’m not a big soup fan but this will definitely become a staple, so flavorful and tasty. Thank you for sharing . I have some left over cooked chicken. The complex flavor of the broth is the best I have ever tasted. I’m a little worried about getting the proportions right when modifying the recipe, but I’m so excited to try. 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