Scale

For the Soup:

7 ounces thin rice noodles

1 tablespoon olive oil

1 medium white onion, thinly sliced

1 large carrot, thinly sliced into half moons

1 large red bell pepper, thinly sliced

4 cloves garlic, minced

1 tablespoon grated fresh ginger

5 to 6 cups chicken stock

12 ounces boneless skinless chicken breasts or thighs

8 ounces baby bella mushrooms, thinly sliced

2 to 3 tablespoons Thai red curry paste

1 (15-ounce) can coconut milk

2 large handfuls fresh baby spinach

2 tablespoons freshly squeezed lime juice

Fine sea salt and freshly ground black pepper

Toppings (optional but recommended):

Fresh cilantro

Fresh Thai basil

Sliced Thai bird chiles

Thinly sliced red or green onions

Crushed peanuts

Lime wedges

Prepare the Noodles: Cook noodles according to package instructions, then rinse with cold water and set aside.
Sauté the Veggies: Heat olive oil in a stockpot over medium-high heat. Add onion, carrot, and bell pepper. Sauté for 5–7 minutes until softened. Add garlic and ginger, cooking for 2 minutes.
Simmer the Soup: Stir in chicken stock, chicken, mushrooms, and red curry paste. Bring to a gentle simmer. Reduce heat to medium-low, cover, and cook for 10–15 minutes until chicken is fully cooked.
Shred the Chicken: Remove chicken from the pot, shred with two forks, and return it to the soup.
Add Creaminess: Stir in coconut milk, baby spinach, and lime juice. Cook until spinach wilts and flavors combine. Season with salt, pepper, and extra curry paste if desired.
Finish and Serve: Add cooked noodles to serving bowls, then ladle hot soup over them. Garnish with fresh herbs, peanuts, and lime wedges.