Thai Chicken Soup for Lunchbox

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

 

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20 min
4
30 min

  • Ingredients

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

  • Preparation

    1. In a large pot, bring the broth to a boil.
    2. Add turmeric and curry paste, mix well.
    3. Stir in the chicken and cook over low heat for 15 minutes.
    4. Add 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 package instructions.
    7. Preheat thermoses with boiling water.
    8. Empty the water from the thermoses and place the noodles at the bottom.
    9. Pour the hot soup into the thermoses.
    10. Pack snap peas, green onions, cilantro, and lime wedges separately.

For the adventurers

Notes and tips