Thai Chicken Soup for the Lunch Box

An exotic soup scented with turmeric and Thai aromatics, served with rice noodles and fresh vegetables for a comforting lunch.

 

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20 min
4
30 min

  • Ingredients

    • 1 L chicken broth
    • 400 g chicken breasts
    • 200 g rice noodles
    • 1 tbsp fresh or ground turmeric
    • 2 tbsp Thai curry paste (yellow or green)
    • 1 can (400 ml) coconut milk
    • 2 tbsp fish sauce
    • 1 tbsp brown sugar
    • 2 cups snow peas
    • 4 green onions, thinly sliced
    • 1 lime, cut into wedges
    • ¼ cup fresh cilantro
    • 2 Thai chilies (optional)

  • Preparation

    1. In a large saucepan, bring the broth to a boil.
    2. Add the turmeric and curry paste and mix well.
    3. Add the chicken and cook over low heat for 15 minutes.
    4. Add the coconut milk, fish sauce and sugar.
    5. Remove the chicken, shred it and return it to the soup.
    6. Prepare the rice noodles according to the package directions.
    7. Preheat the thermoses with boiling water.
    8. Empty the water from the thermoses and put the noodles in the bottom.
    9. Pour the hot soup into the thermoses.
    10. Pack the snow peas, green onions, cilantro and lime wedges separately.

For the adventurers

Notes and tips