Thai curried chicken noodle soup with baby greens

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Thai curried chicken noodle soup with baby greens

Easy Prep

Thai curried chicken noodle soup with baby greens

Gluten-Free Friendly, Dairy-Free, Protein Plus

2 Servings, 810 Calories/Serving

30–45 Minutes

Make this Southeast Asian curry laksa in a flash with our custom curry base for a quick, warming soup everyone will love.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 to 4 boneless skinless chicken thighs  (about 10 ounces total)
  • 5 ounces flat rice noodles
  • Curry base (curry powder - dried New Mexican chiles - fresh ginger - fresh garlic - turmeric)
  • 1 cup coconut milk
  • 2 tablespoons fish sauce
  • 3 ounces baby greens such as spinach or kale
  • 1 lime
  • 8 to 10 sprigs mixed fresh herbs (such as mint - Thai basil - cilantro)
  • 1 tablespoon fried shallots
Chef's Tip
If the rice noodles begin to clump after cooking, rinse them under cold water once more to separate them.

Nutrition per serving

Calories 810, Total Fat 12g (15% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 1640mg (71% DV), Total Carb. 134g (49% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 38g
Contains: Fish, Tree Nuts, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the chicken

In a large sauce pot, cover the chicken with 4½ cups [6½ cups] lightly salted water, making sure the thighs are separated, and bring to a boil. Cook over high heat until opaque and cooked through, 5 to 7 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, reserving the cooking water in the pot for the soup. Using a fork, shred the chicken.
While the chicken cooks, start the noodles.

2

Cook the noodles

Bring a medium sauce pot of water to a boil. Add the rice noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water.

3

Make the soup

To the pot with the water used for the chicken, stir in the curry base, coconut milk, and half the fish sauce. Bring to a boil, reduce to a simmer, cover, and cook until the flavors are incorporated, 2 to 3 minutes. Stir in the noodles, shredded chicken, and greens. Cook until the noodles and chicken are warmed through and the greens are just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt, pepper, and as much of the remaining fish sauce as you like.
While the soup simmers, prepare the garnishes.

4

Prep the garnishes

  • Cut the lime into wedges.
  • Strip the herb leaves from the stems, leaving several small clusters intact.

Serve

Transfer the soup to individual bowls and garnish with the herbs and fried shallots. Serve with the lime wedges.
Kids Can!
  • Measure the water for the chicken.
  • Set a timer for the chicken.
  • Strip the herb leaves.
  • Garnish the soup.
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