This Thai chicken soup is slightly spicy, light and creamy, and packed with tender chicken, bok choy, rice noodles, and the flavors of curry and coconut.
- 1 tbsp extra virgin olive oil, or vegetable oil
- 3 large shallots, peeled and chopped
- 3 tbsp fish sauce, divided
- 1/4 cup chopped cilantro
- 1 tbsp Thai seasoning blend (*I often use Spice Hunter Thai seasoning. Or, you can mix up your own Thai Seasoning.)
- 6 cups chicken broth
- Two 14-oz cans coconut milk, unsweetened, reduced or full-fat
- 2 tbsp granulated sugar
- 1 lb bok choy, leaves removed, stalks chopped into 1-inch pieces
- 5 tbsp freshly squeezed lime juice
- 4 oz red curry paste
- 1 tsp salt and pepper
- 7 oz pad Thai rice noodles
- 1 –2 pounds cooked chicken, shredded or cut into bite-size pieces
- Chopped fresh cilantro
- Chili Garlic Sauce
- Chopped scallions
- Peanuts, roasted and salted
- Lime wedges
- Heat oil in a large saucepan or dutch oven over medium heat until shimmering. Add shallots and 1 tablespoon of the fish sauce and cook, stirring frequently, until the shallots are soft, about 2 minutes.
- Stir in cilantro and Thai seasoning and cook 1 minute longer. Add chicken broth, coconut milk, and sugar. Turn the heat to high and bring to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes to let the flavors blend.
- Add bok choy and cook for 2-3 minutes, until tender. While the bok choy cooks, combine the lime juice, red curry paste, and remaining 2 tablespoons of fish sauce in a small bowl. Stir it into the soup along with the salt and pepper. Taste and add more salt and pepper if desired.
- Remove the pan from the heat and add cooked chicken and pad Thai noodles. Cover and let sit for 5 minutes to cook the noodles and warm the chicken.
- Serve with garnishes.