Pale Ale Thai Chicken Noodle Soup
Jackie Dodd-Mallory
(Senior Editor)
Pale Ale Thai Chicken Noodle Soup, 20-minutes to a deliciously satisfying soup!
We need to brace ourselves. The fall is spilling into winter and you can feel the frost and fire in everyone, online and in person. It makes me retreat, slowly back out the door and avoid other people in order to still like humans in general.
I imagine that we all, just for a moment, agreed on things. A literal moment, 90 seconds or so, all focus on what we can all get behind, even if it’s small. Small things that help us all feel like we get each other: how wrapping our hands around a warm drink on a cold day softens every stress, how squirrels are cute but also little assholes, and how we all dislike Gwyneth Paltrow (but we do, right?).
Maybe it won’t help, but these are the soup-making-days, the days I try to treat collective soul wounds with food. Sure, I know it doesn’t really help. I know I can’t make soup for all of you invisible internet people across the world. But I also know that you probably feel the same, in one way or another. At least this is what I try to believe in order to stay sane in the rapidly dissolving humanity of the world we live in.
Pale Ale Thai Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup white onion chopped
- 1 large red bell pepper julienne
- 1 small Thai chilies sliced
- ½ cup pale ale
- 1 13.5 oz can full fat coconut milk
- 3 cups chicken broth
- 3 large chicken thighs chopped
- 1 teaspoon fish sauce
- 3 tablespoon Red curry paste
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 5 large basil leaves sliced
- 4 servings rice noodles
- Cilantro for garnish
Instructions
- Heat the olive oil in large pot or Dutch oven, add the onions, bell pepper and chili. Cook until the vegetables have started to soften, about 5 minutes. Stir in the beer.
- Add the coconut milk, broth, chicken, fish sauce, salt, garlic powder and curry paste.
- Simmer until chicken has cooked through, about 6 minutes.
- Stir in the basil and rice noodles, simmer until noodles are cooked, about 5 minutes.
- Adjust seasonings to taste (the amount of salt you need is directly dependent on the broth you use).
- Ladle into bowls, garnish with cilantro.
Comments
Saul Lapidus January 4, 2020 um 5:31 pm
Just made this tonight and it turned out great! Used yellow curry paste instead and replaced the chicken thighs with some leftover Rotisserie chicken I had around. So good.