Description
A warm, golden coconut broth with turmeric, Thai red curry paste, rice noodles, shredded chicken, broccoli, snap peas, cilantro, and lime. Creamy, bright, cozy, and ready in 35 minutes.
Ingredients
Scale
- 1 tablespoon avocado oil or neutral oil
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground turmeric
- 2 tablespoons Thai red curry paste
- 4 cups low-sodium chicken broth
- 1 can full-fat coconut milk, 13.5 ounces
- 1 tablespoon fish sauce
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon maple syrup or honey
- 6 ounces rice noodles, cooked according to package directions
- 2 cups cooked shredded chicken
- 2 cups broccoli florets
- 1 cup snap peas, trimmed
- 2 tablespoons fresh lime juice
- 1/2 cup fresh cilantro, loosely packed
- 1/4 cup red onion, thinly sliced
- 4 lime wedges, for serving
Instructions
- Place a large pot over medium heat and warm it for about 1 minute. Add the oil and swirl to coat the bottom.
- Add the sliced yellow onion and cook for 3 to 4 minutes, until softened.
- Stir in the garlic, ginger, turmeric, and Thai red curry paste. Cook for 1 minute, stirring often, until fragrant.
- Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon.
- Stir in the coconut milk, fish sauce, soy sauce, and maple syrup or honey until smooth.
- Bring the broth to a gentle simmer, then add the cooked shredded chicken, broccoli florets, and snap peas.
- Simmer for 6 to 8 minutes, until the vegetables are tender but still bright green.
- Stir in the lime juice and taste the broth. Add a small pinch of salt if needed.
- Divide the cooked rice noodles among 4 bowls.
- Ladle the hot broth, chicken, and vegetables over the noodles.
- Top with cilantro, thinly sliced red onion, and lime wedges. Serve warm.
Notes
- Cook the noodles separately so they do not absorb too much broth.
- Add lime juice at the end for the freshest flavor.
- Use full-fat coconut milk for the smoothest, richest broth.
- Store broth and noodles separately for the best leftovers.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 870mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg
Keywords: turmeric broth, Thai coconut broth, coconut noodle soup, curry noodle bowl, golden broth, Thai inspired soup