a satisfying, slightly spicy thai chicken & rice noodle soup with scallions and herbs
2 large skin-on, bone-in chicken breasts
½ lb brown rice noodles
1 onion, diced
2 shallots, thinly sliced
2–4 red fresno chilis, thinly sliced (depending on your heat preference)
4 carrots, peeled + halved + sliced ¼”
½ lb mushrooms, stemmed + sliced ¼”
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp minced lemongrass
2 tbsp red curry paste
1 (13.5 oz) can coconut milk
1 ½ qt chicken stock
4 limes, juiced
2 tbsp fish sauce
thinly sliced scallions
Preheat the oven to 425°F. Pat the chicken dry and place on a sheet pan. Coat with a drizzle of oil and season with a pinch of salt on all sides. Roast, skin-side up, for 30-35 minutes until cooked through. Let cool slightly. Remove the skin and use two forks to shred the meat. Set aside.
Meanwhile, bring a large pot of salted water to a boil and cook the rice noodles one minute less than the package’s instructions. Drain the noodles and run under cold water. Set aside.
Meanwhile, heat a large, heavy-bottom pot over medium heat. Add enough oil to coat the bottom. Add the onion, shallots, and chilis. Cook for about 8 minutes, stirring often, until tender and slightly caramelized. Season with a pinch of salt.
Add the carrots and mushrooms. Continue to cook for another 5 minutes or so. Stir in the garlic, ginger, and lemongrass. Cook for a minute until fragrant.
Add the red curry paste and stir well to combine. Whisk in the coconut milk and chicken stock. Bring to a boil and then reduce the heat to medium-low. Simmer the soup for 15 minutes, stirring often.
Stir in the shredded chicken and cooked rice noodles to heat through. Right before serving, stir in the lime juice and fish sauce. Serve the soup hot with scallions, cilantro leaves, and a lime wedge on top for squeezing.