There is nothing like a steaming hot bowl of soup on a cold winter day. Or when you aren’t feeling good. This is a fresh twist on the usual chicken noodle soup. My Thai chicken soup is very easy to make and only takes about 15 minutes. So if you are bored with your usual chicken soup, give this a try. A dash of lime and a kick of curry are sure to perk you up! And it’s best friend approved! (she’s been sick.)
1 tablespoon vegetable oil
1 leek, thinly sliced, white and light green parts only
2 cloves garlic, minced
2 tablespoons curry powder
6 cups low-sodium chicken broth
1 15 -ounce can coconut milk
1 tablespoon oyster sauce, plus more to taste
½ red bell pepper,sliced
4 ounces thin rice noodles, broken into pieces
2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
1 tablespoon fresh lime juice, plus more to taste
1/2 cup roughly chopped fresh cilantro
Heat the vegetable oil in a large pot over medium-high heat. Add the leek and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and oyster sauce; cover and bring to a boil.
Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 5 more minutes. Stir in the lime juice and cilantro. Add more oyster sauce and lime juice, if desired.