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There are few things more comforting or nostalgic than a piping hot bowl of soup — except maybe a soup that has thick, chewy noodles tangled throughout. This Thai-inspired soup is similar to a classic chicken noodle and is packed with all kinds of good-for-you ingredients like meaty mushrooms, snow peas,
To build flavor in this soup, start by sautéeing portobello or shiitake mushrooms in olive oil until they begin to brown. Both of these mushroom varieties are known for being meaty, so they add a great texture to the soup. Carrots and snow peas add more fiber and even more fresh flavor. But the real heavy-hitter comes in the form of red curry paste, which packs a flavorful punch.
Boneless skinless chicken breasts are cut into more manageable pieces, so they cook through quickly without becoming dry or tough. Try substituting the chicken for fast-cooking shrimp or cubes of firm tofu. Once you’ve added the coconut milk and the soup is ready, ladle that creamy broth over bowls of udon noodles and finish it with fresh ingredients like a squeeze of lime juice and a sprinkle with cilantro.Heat the olive oil in a medium stockpot over medium heat.
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