Thai Rotisserie Chicken Curry Soup

About This Recipe

Leftover pulled rotisserie chicken or roast chicken with ramen in a thick and creamy Thai yellow coconut curry.

Ingredients

• 1 Tablespoon Olive Oil
• 1 large Onion (diced)
• 1 teaspoon Kosher Salt
• 2 Tablespoons (90g) Thai Yellow Curry Paste*
• ⅓ cup (42g) Powdered Peanut Butter
• 2 cans (14 oz each) Reduced Fat Coconut Milk
• 4 cups Chicken Bone Broth
• 2 packs Rice Ramen (or your choice of ramen/noodles)
• 1 pound Rotisserie Chicken or Cooked Chicken (chopped)
• 2-3 handfuls Chopped Cilantro
• 1-2 teaspoons Fish Sauce
• Juice of 1 Lime
• Minced Shallots or Red Onion
• Lime Wedges
• Chili Crisp
• Wonton Strips

Instructions

1. Heat the olive oil in a large pot over medium heat. Once hot, add the onion and salt. Sweat the onion until soft, about 4-5 minutes, before adding the curry paste.
2. Stir the paste and onion together and cook until fragrant, about 30 seconds, before adding the powdered peanut butter, coconut milk, and chicken broth. (Optional: Add a handful of chopped cilantro.)
3. Bring to a simmer before adding the ramen and chopped rotisserie chicken. (If you're not in a hurry, you can cover and simmer for longer before adding the chicken and ramen to further develop flavors.)
4. Cook for 4-5 minutes until the chicken is heated through and the ramen softens and separates.
5. Add the fish sauce, a squeeze of lime juice, and salt to taste before serving.
6. Garnish with fresh cilantro and minced shallots or red onion, lime wedges, chili crisp, and wonton strips or fried noodles, if desired.