Thai Chicken Noodle Soup
This cozy Thai chicken noodle soup is full of protein, veggies, and flavor and makes a healthy lunch or dinner.
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Prep Time: 10 minutes -
Cook Time: 30 minutes
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Total Time: 40 minutes
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Yield: 4 servings 1x -
Category: Soup -
Method: Stovetop
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Cuisine: Thai
Category:
Method:
Cuisine:Ingredients
- 1 tablespoon coconut oil, or olive oil
- 2 chicken breasts, boneless, skinless
- 8 ounces rice noodles
- 1 onion, diced
- 2 carrots, peeled and julienned
- 1 red bell pepper, julienned
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced or grated
- 1-inch fresh ginger, minced or grated
- 1 red Thai chili, minced (optional)
- 3 tablespoons Thai red curry paste
- 5 cups chicken broth
- 1 can (14 ounces) coconut milk
- 1 teaspoon fish sauce (optional)
- 1/4 cup cilantro, finely chopped
- Lime, cut into wedges, to serve
Instructions
- In a large pot on medium heat, melt the coconut oil, then add the onion and carrots and cook for 3-4 minutes until tender.
- Add the red bell pepper, mushrooms, garlic, ginger, and chili (optional), and cook for 2-3 minutes until slightly tender. Then add the curry paste and stir to coat all the vegetables.
- Pour in the broth, stir to combine with the vegetables, and bring to a gentle boil. Add the raw chicken breasts to the pot, submerge them in the broth, reduce the heat to a simmer, and cook for 20 minutes or until the chicken is cooked through.
- After 20 minutes, turn down the heat, remove the chicken breasts from the pot, and place them on a cutting board. Using two forks, shred the chicken into fine strips or bite-size pieces and set aside.
- Bring the pot of broth back up to a boil, then add the rice noodles and cook for half of the recommended cooking time (e.g. if your noodles need to be cooked for 8 minutes, cook them for 4 minutes). As the noodles cook, stir the soup regularly to ensure the noodles do not stick together.
- Once the noodles have cooked halfway, pour in the coconut milk and fish sauce (optional), and return the shredded chicken to the pot. Stir to combine, and continue to cook for the remaining time or until the noodles are tender.
- Once the noodles are cooked, turn off the heat, add the chopped fresh cilantro, and stir to combine. Taste and adjust the seasoning with additional salt as needed.
- Once cooked, portion the chicken noodle soup into bowls and serve with additional cilantro and fresh lime juice as desired.
Notes
To Use Leftover Chicken or Rotisserie Chicken: Swap the chicken breasts for 4 cups of shredded chicken. Instead of adding the chicken breasts in step #3, simmer the soup on its own, and then add the shredded chicken as per instruction in step #6.
To Cook the Noodles Separately: Omit step #5. Cook the noodles in a separate pot of boiling water, then strain the noodles, and add them to the cooked soup once the chicken and coconut milk has been added.
Nutrition
- Serving Size: 1 serving
- Calories: 576 calories
- Sugar: 7 grams
- Fat: 27 grams
- Carbohydrates: 59 grams
- Fiber: 3 grams
- Protein: 25 grams
Find it online: https://kaynutrition.com/thai-chicken-noodle-soup/
