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Pale Ale Thai Chicken Noodle Soup

Print Recipe
Servings 4 servings

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.