Thai Chicken Soup

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Went with the suggestions to use thin rice noodles and light coconut milk since I'm calorie conscious. This recipe is a keeper. I've made it twice within the last two weeks and just love the flavor!

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Delicious! I make this all the time!

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This is one of my favorite soups to make. My family & I love it, I make it all the time for them. But I recommend buying the thin rice noodles their easier to cook and eat.

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Absolutely delicious! I had some cooked chicken breast on hand, which made this very easy. I diversified the vegetables (sweated some diced carrots after the onion had cooked for a bit, added about 1 Tbsp grated ginger when adding the garlic, and added some broccoli flowerets at the last couple of minutes once the peppers were almost cooked and before adding the cilantro. I cut the rice noodles down to 3oz (thankyou, electronic scale, as I often find noodle proportions in soups are too high. I ramped up the fish sauce to 1.5 Tbsp. Restaurant quality food in minutes.

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What a wonderful and easy soup to prepare of course with some pantry modifications. I use a whole jar of the curry paste for that extra zing. In addition I rehydrate shitake mushrooms and include those along with the hydration fluid (I decrease the amount of chicken broth accordingly. I agree with a previous review that you have to be careful using cellophane noodles. If you rehydrate the noodles first before adding them to the broth they won't absorb the soup base therefore making a soup and not a paste. Most importantly don't forget the sriracha sauce for that Thai heat!

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This soup is a weeknight favorite. We cut the pepper up into smaller bites and use light coconut milk to save a few calories. We fight for the leftovers for lunch the next day.

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Very nice soup for a quick week nite meal. It can be very rich if a full fat coconut milk is used...I went with a lite coconut milk and loads of extra pepper...I like spicy.

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My husband and I love this recipe. I add 1 tablespoon minced ginger and sometimes a hot chili and use lite coconut milk. Wonderful!

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This is a great base recipe that's easy to modify. Simple to make and very tasty. I cut the cilantro in half, added some extra chicken and put in 2 tbs of fresh ginger and 1 tbs of peanut butter. This was way more than 4 servings - not that I'm complaining :

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I added extra green curry and fish sauce. I also cut the broth down to 4 cups as I thought it would be too watery/chicken brothy with 6. Flavor is very good but it is a base and needs added fish sauce and spice.