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Thai Chicken and Rice Noodle Soup


Prep Time: 10 Minutes

Cook Time: 15 Minutes

  • 1 Tbsp. vegetable oil
  • ½ cup thinly sliced shallots
  • 1 Tbsp. minced fresh ginger
  • 2 Tbsp. Thai green curry paste
  • 1 can Dynasty Bamboo Shoots
  • 4 cups low sodium chicken broth
  • 1 (13.5 oz) can J-Basket coconut milk
  • 2 Tbsp. Dynasty Fish Sauce
  • 4 packed tsp. dark brown sugar
  • 2 Tbsp. fresh lime juice from 1 lime
  • ½ tsp. Turmeric

For Serving:

  • 4 oz. thin rice noodles
  • 2 cups shredded cooked chicken from a rotisserie chicken
  • Handful chopped fresh cilantro
  • 3 scallions, light and dark green parts, thinly sliced
  • Dynasty Sriracha sauce
  • Lime wedges
  1. Heat the oil in a medium soup pot over medium-low heat. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Add the curry paste and Dynasty Bamboo Shoots and cook, stirring constantly, for 1 minute more. Add the chicken broth, coconut milk, Dynasty Fish Sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes.
  2. Meanwhile, cook the rice noodles according to the package instructions.
  3. When ready to serve, taste the soup and adjust the seasoning if necessary. Divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges.

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Dish Type / Ethnic Cuisine