Thai-Inspired Chicken & Rice Noodle Soup
 Cozy, comforting, and fragrant, this flavor-packed Thai chicken noodle soup will warm you right up. Ingredients 1 tablespoon vegetable oil ½ cup thinly sliced shallots, from 1-2 large shallots 1 tablespoon minced fresh ginger, from a 1-inch knob (see note) 2 tablespoons Thai green curry paste 4 cups low sodium chicken broth 1 (13.5 oz) can unsweetened coconut milk 2 tablespoons fish sauce 4 packed teaspoons dark brown sugar 2 tablespoons fresh lime juice, from 1 lime ½ teaspoon turmeric 1 tablespoon vegetable oil ½ cup thinly sliced shallots, from 1-2 large shallots 1 tablespoon minced fresh ginger, from a 1-inch knob (see note) 2 tablespoons Thai green curry paste 4 cups low sodium chicken broth 1 (13.5 oz) can unsweetened coconut milk 2 tablespoons fish sauce 4 packed teaspoons dark brown sugar 2 tablespoons fresh lime juice, from 1 lime ½ teaspoon 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 Sriracha sauce Lime wedges 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 Sriracha sauce Lime wedges Instructions 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 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 cilantro and scallions. Serve with Sriracha sauce and lime wedges. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Note: As the soup sits on the stove, some of the fat may rise to the surface; skim it, if necessary. 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 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 cilantro and scallions. Serve with Sriracha sauce and lime wedges. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Note: As the soup sits on the stove, some of the fat may rise to the surface; skim it, if necessary. Nutrition Information Powered by Per serving (4 servings) Calories: 530 Fat: 31 g Saturated fat: 20 g Carbohydrates: 40 g Sugar: 7 g Fiber: 2 g Protein: 28 g Sodium: 942 mg Cholesterol: 53 mg Per serving (4 servings) Calories: 530 Fat: 31 g Saturated fat: 20 g Carbohydrates: 40 g Sugar: 7 g Fiber: 2 g Protein: 28 g Sodium: 942 mg Cholesterol: 53 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.