Thai Coconut Curry Chicken Noodle Soup

Season the chicken thighs with salt, pepper, turmeric, garlic powder, onion powder, and smoked paprika.

Heat avocado oil in a large pot or dutch oven over medium heat. Sear the chicken thighs until golden on both sides. Remove and set aside.

In the same pot, sauté the carrots, red bell pepper, mushrooms, and onion for about 4–5 minutes until they begin to soften.

Add the minced garlic, zucchini, kale, and fresh basil. Cook for about a minute until fragrant.

Stir in the tomato paste and red curry paste and cook for about 1 minute to deepen the flavor.

Pour in the chicken broth. Grate in the fresh ginger and garlic. Return the chicken to the pot.

Bring to a gentle boil, then reduce heat and simmer for about 15–20 minutes until the chicken is fully cooked.

Remove the chicken, shred or chop it, and return it to the soup.

Stir in the coconut milk and lime juice. Taste and adjust seasoning if needed.

Place cooked rice noodles in each bowl. Ladle the soup over the noodles and top with fresh basil, cilantro, chili oil, and a squeeze of lime.