Thai inspired chicken noodle soup

by Kristen on May 21, 2008

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This is our favorite chicken noodle soup. Today it feels like February so I am going to make some soup. I am craving a lively comfort food today. This is a lovely, bright and creamy one pot meal. The kids love it in their thermoses the next day.

Also good with squash or pumpkin.  I used about a cup of delicata squash, peeled and cut into chunks.  Add just after the curry paste so it has time to cook through.

Don’t be turned off by the Thai fish sauce, a little goes a long way and once it is mixed into the soup it is a lovely way to add salt and flavor.

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: Thai Chicken Noodle Soup Recipe

: Thai inspired Chicken Noodle Soup with Coconut Milk

Ingredients:

  • 1 Tbsp canola or grapeseed oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, minced
  • 2 stalks of fresh lemongrass, peel outer layers of the stalk and crush with the back of a heavy knife
  • 1-2 tsp green curry paste, depending on your heat tolerance or 1 Tbsp Madras curry powder is equally delicious
  • 1 14oz can of coconut milk
  • 1 ltr (4 cups) chicken stock
  • 1 or 2 chicken breast, boneless, skinless sliced into strips (can use leftovers of that rotisserie bird )
  • 1 or 2 Thai chilies, if you don’t want the heat leave them whole with a small slit in the side to let the flavor come out without the heat
  • 1 Tbsp soy sauce
  • 1 Tbsp sugar
  • 2 Tbsp Thai fish sauce
  • 1 pkg fresh noodles, spaghetti, linguine, or soaked rice stick noodles (my fave)

for serving:

  • lime wedges, either add the juice to the soup before serving or let everyone add their own
  • handful of fresh cilantro, and a few Thai basil leaves if you have them

Instructions:

 

  1. Heat oil in a large pan over moderately high heat add the onion, garlic, ginger and lemongrass. Cook, stirring for about 3 min until translucent and softened.
  2. Add the curry paste and cook for another minute or so. Stir in coconut milk, it will separate in the can so be sure to use the solids and the liquid, when thoroughly combined add the chicken stock and bring to a boil.
  3. Turn heat to low, cover and cook for 10 min.
  4. Add the chicken, chilies, soy sauce, sugar, fish sauce. Stir, cover and cook another 5 minutes.
  5. Remove from the heat and fish out the lemongrass, or not. Add the noodles until heated. serve immediately.
  6. Garnish with limes, cilantro and basil at the table. If you are brave add finely sliced Thai chilies.

Tastes great the next day too, easy to take to work the next day or send with the kids to school Make it vegetarian by using vegetable stock and omitting the chicken. Make it Gluten-Free by using rice noodles and making sure your other ingredients are free of gluten!

Diet (other): Gluten free
Number of servings (yield): 6
Culinary tradition: Thai

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Tagged as: chicken, coconut milk, ginger, lemongrass

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