Thai Chicken Noodle Soup

Servings: 4 | Serving size: about 2 1/2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied and keeps well for about 48 hours in the refrigerator. Reheat gently.

Ingredients

• 4 tsp sesame oil (divided)
• 16 ounces boneless skinless chicken thighs (cut into large cubes)
• 1 lb crimini mushrooms (thickly sliced)
• 1 medium leek (thinly sliced)
• 2 Tbsp ginger (minced)
• 2 cloves garlic (minced)
• 1 small jalapeno pepper (not seeded; finely minced)
• 2 large carrots (peeled and thinly sliced)
• 1 15-ounce can light coconut milk
• 4 cups no salt added vegetable stock
• 3 tsp red curry paste
• 3 tsp fish sauce
• 1/2 lime (juiced)
• 4 quarts water
• 8 ounces pad thai noodles (brown rice version preferred)
• 4 Tbsp cilantro leaves

Place a large pot over medium-high heat.

Add chicken thighs and cook, stirring frequently, for about five minutes or until lightly browned.

Remove to a bowl and set aside.

Add 2 teaspoons oil to the pot and add the mushrooms.

Reduce the heat to medium and sauté, stirring occasionally for about 10 minutes until well browned.

Remove to a bowl and set aside.

Add two teaspoons of the sesame oil to the pan.

Add the ginger, garlic and jalapeno and cook for two minutes. Stir frequently.

Add the carrots, coconut milk, vegetable stock, curry paste and fish sauce and return the chicken to the pot.

Stir gently and simmer the soup very slowly, uncovered, for 20 minutes. Do not allow to boil.

While the soup is simmering, place the water in another stock pot and bring to a boil.

Add the pad Thai noodles and cook according to package directions until just al dente - do not overcook.

When ready to serve, place 1/4 of the drained pad Thai noodles in the bottom of each bowl, add the soup, then garnish with 1 Tablespoon cilantro leaves.