This quick and easy Thai inspired soup is what you need in your life right now! Cozy and comforting, and so perfect for cold weather. This fragrant soup comes together in no time and  is probably one of my favourite meals to make. Everyone loves a good bowl of noodles. Add a nice steaming hot fragrant broth to the mix and everyone will be begging you for seconds.

The soup is super simple to make. Chicken is simmered in a well seasoned broth, then shredded. Some delicious veggies are added and coconut milk together with some aromatics. The whole process takes about 30 minutes, the result is absolute comfort in a bowl.

INGREDIENTS:

2 tbsp. coconut oil
3 shallots,  peeled and chopped fine
2.5 cm / 1 inch, grated fresh ginger
3 garlic cloves, peeled and grated
2 – 3 tablespoons green Thai curry paste*
3 Kafir lime leafs**
1 stalk lemon grass,  bashed with cleaver
2 chicken breast
2 cups vegetables of choice*** fresh or frozen
6 cups chicken broth
2 cups coconut milk
1 tbsp.  fish or to tast
2 tsp. Sugar
1/4 cup (small handful)Thai basil
1/4 cup (small handful) Cilantro
Lime wedges for serving
Peanuts for serving
Scallions, sliced thin for serving
200 gr/ 8 oz pack thin wheat or rice noodles, 

*Thai curry paste can be very hot, so try two tablespoons first and add more if you like it hot.
**If you can’t find kefir lime leafs, use a little extra lime
***The vegetables I used are a frozen mix of bean sprouts , mangetouts, carrots, leek, onion. But you can add any fresh or frozen vegetable you like.

METHOD:

Heat coconut oil in a large stockpot or Dutch oven over medium heat. Add shallots,  ginger and garlic and cook for a few minutes.  Add curry paste a stir until fragrant.  Add the chicken broth, kafir lime leafs and lemon grass. Bring to a simmer.
Add the chicken breasts to the pot and simmer gently for 20 to 30 minutes or untill chicken is cooked thru (depending on thickness).

Remove the chicken from the broth to a plate and shred with two forks. Add the coconut milk to the pan, bring to a simmer and return de chicken to the pot, together with the vegetables. Stir in the fish sauce and sugar.
In the meantime cook the noodles in a separate pot or soak according to the package directions.
Add the thai basil and cilantro to the pot reserving some for garnish.
Serve the soup in deep bowls over the noodle. Garnish with cilantro,  basil, lime wedges,  peanuts and spring onions. Serve piping hot. Crispy chili oil is also delicious on top, enjoy!