Its Day 7 of my 15-minute Supper Series! Its time to say goodbye to weeknight dinner stress. A homemade soup ready in 15 minutes?! You betcha. This nourishing Thai Chicken Noodle Soup is our new go-to comfort meal. Its exploding with flavour, takes less than 15 minutes to throw together, is dietitian-approved and kid-approved. You cant go wrong!I use store-bought rotisserie chicken to make it even faster and easier! We love this soup all on its own but will often add some roasted veggies if we have any in the fridge. I just throw them into the soup for a few minutes, until heated through. Broccoli, kale, celery, mushrooms and cauliflower are my favourite veggies to add. What you need 2 tablespoons sesame oil 1/3 white onion, diced (1/2 cup) 2 tablespoons minced garlic 1 tablespoons minced ginger 3 tablespoons Thai red curry paste (my favourite is Blue Dragon) 2 cooked chicken breasts, diced (2 to 3 cups) 1/2 -3/4 cup full-fat canned coconut milk 4 cups chicken broth 1 cup water 3 1/2 ounces dry vermicelli noodles 2 cups roasted or stir-fried veggies of choice, optional Cilantro, green onion and lime, to garnish, optionalSteps:Heat oil in a large pot, saut onion and garlic until softened. Stir in ginger, Thai red curry paste, and cooked chicken, cooking briefly until fragrant. Pour in coconut milk, chicken broth, and water. Bring to a boil, then add vermicelli noodles and cook according to package instructions. Garnish with cilantro, green onion, and lime wedges if desired. Serve immediately by placing noodles in bowls and ladling chicken broth over them. Adjust noodle size for young children if needed.
