Tasty with bright Thai flavors, this chicken soup cooks up quickly thanks to ramen noodles and leftover or rotisserie chicken. If you're using the economical packs of dried ramen noodles, be sure to discard the flavor packet - you don't need it!
Prep time: PT15M
Cook time: PT20M
Total time: PT35M
Rating
5 stars (2 reviews)
Ingredients
1 tablespoon olive oil
2 leeks (well cleaned and chopped)
1 small onion (diced)
1 carrot (chopped)
1 celery rib (chopped)
1 tablespoon minced lemongrass
1 tablespoon minced ginger
2 cloves garlic (minced)
1 teaspoon toasted sesame oil
1 tablespoon red Thai curry paste
6 ounces shiitake mushrooms (sliced)
4 cups chicken broth
1 tablespoon rice vinegar
1 tablespoon tamari (soy, or fish sauce)
1 tablespoon brown sugar
2 cups cooked chicken (chopped or pulled (leftovers work great))
Add the mushrooms, the chicken broth, plus the vinegar, tamari (or soy or fish) sauce, and brown sugar. Increase heat to medium-high. When the soup begins to bubble, add the chicken and kaffir leaf, and reduce heat to medium-low (enough to maintain a gentle simmer). Cook for at least 15 minutes, to let the flavors combine. Add the ramen noodles and cook 5 minutes more. Taste, and adjust the salt and pepper.
A few minutes before serving, fish out the kaffir leaf, then add the bok choy and green onions and stir to heat through.
Reviews
Jennifer on 2023-09-10 (5 stars): My husband and I really enjoyed this soup. I couldn't find kaffir leaves but I just added a little more lemongrass paste because it seemed the thing to do. I can definitely see this as a cold-comfort soup, but we won't be waiting until then to have it again.
Barbara J Welch on 2019-01-05 (5 stars): Thank you! This recipe is a keeper. I love the spicy broth and find it a nice change from a typical chicken noodle soup recipe.
