Enjoy a quick and flavorful Simple Thai Chicken Soup for Busy Nights – ready in just 45 minutes!
1. Cook the noodles according to package instructions.
2. Heat the oil in a large stockpot over medium-high heat. Add the onion, carrot, and bell pepper. Sauté for 5 to 7 minutes, stirring occasionally, until mostly softened. Add the garlic and ginger and sauté for 2 minutes, stirring occasionally.
3. Add chicken stock, chicken, mushrooms, Thai curry paste (starting with 2 tablespoons) and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low to maintain the simmer, cover, and cook for 10-15 minutes or until the chicken is cooked through.
4. Use tongs to transfer the chicken to a clean plate, then shred into bite-sized pieces with two forks. Return the chicken to the pot.
5. Add the noodles, coconut milk, baby spinach, and lime juice. Stir to combine until the spinach has wilted. Taste and season the soup with salt, pepper, and/or extra Thai curry paste as desired.
6. Serve the soup warm, garnished with your favorite toppings.
Feel free to swap out the protein or add other vegetables based on your preference. This soup is easily customizable for your tastes.