Thai Chicken Noodle Soup

imageThai food, as you’ve probably noticed, is one of my very favorite Asian cuisines. I just love all of the different flavor combinations. There is spicy, salty, sour, sweet and in this recipe with unsweetened coconut milk added, there is a light creamy flavor and texture as well. This is a really quick recipe, and very easy to make. Because there is chicken, rice noodles, and vegetables it is a satisfying meal all in one bowl, but it won’t weigh you down. I made a quick chicken broth while poaching my chicken by adding a carrot, onion, celery stalk, a few garlic cloves, and peppercorns. Just strain the broth before using and you’re all set! Why not get all you can out of your chicken right? I used chicken thighs, my favorite, for extra flavor but you certainly can use chicken breast too. If you want to also make the broth, use chicken breast still on the bone if possible. This will keep the chicken more flavorful and moist as well. Of course you can use store bought broth too, low sodium is best, but it is really good with home made broth. If you are not in the mood to cook the chicken, just pick up a rotisserie chicken from the market and save even more time. In addition to the chicken broth I used Swanson brand Thai Ginger Infused Vegetable Broth. It is really tasty and is already infused with ginger, soy sauce, cilantro, lemon grass, coconut and lime, so you don’t even have to worry about adding much else here making this recipe super simple. The fresh carrots, fresh red bell pepper, and frozen peas add lots of flavor, texture and color to this soup. Add whatever veggies you like here. Mushrooms are another great addition if you like them. Be creative and make it your own. I’d love to hear your versions too so feel free to leave any comments! Enjoy!

imageGather all of your ingredients together and prep for the soup. Make and strain your chicken broth(optional) and shred the cooked chicken. Also cut the carrot and red bell pepper into thin strips, julienne.

imageHeat the olive or vegetable oil in a medium sauce pot or dutch oven. Saute the vegetables until just crisp tender.

imageNext add your chicken broth…

imageand the Swanson Thai Ginger Flavor Infused Broth, and bring this to a boil.

imageNow reduce heat to a simmer at medium-low and add in the shredded cooked chicken and peas. Simmer until chicken and peas are heated through.

image

 

Add the unsweetened coconut milk and bring soup back to a simmer……

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break up the rice noodles to shorter strands and add them to the soup. Continue to simmer until the noodles are cooked, about 5 minutes or so.

image

 

Taste the soup, and add more fresh lime juice for fresh bright flavor, and 1-2 Tbs of Thai fish sauce which will add additional salt and flavor to the soup. Add the lime and fish sauce(or Kosher salt) to taste.

imageHere it is all finished! Yummm 🙂

imageENJOY!!!

 

Thai Chicken Noodle Soup (Yields: 4 Servings)

Ingredients:

1 Tbs Olive Oil or Vegetable Oil

1 Medium Carrot, cut into thin strips, julienne

1 Medium Red Bell Pepper, cut into thin strips, julienne

1c Frozen Peas

2c Chicken Broth

2c Swanson Thai Ginger Flavor Infused Vegetable Broth

1 14oz can Unsweetened Coconut Milk

4 oz Pad Thai style Rice Noodles, broken into smaller strands

1 Fresh Lime, juiced, to taste

1-2 Tbs Thai Fish Sauce, to taste

Chopped Fresh Basil or Cilantro, for garnish, optional

Procedure:

1.  Make and strain your chicken broth(optional) and shred the cooked chicken. Also cut the carrot and red bell pepper into thin strips, julienne.

2. Heat the olive or vegetable oil in a medium sauce pot or dutch oven. Saute the vegetables until just crisp tender.

3. Next add your chicken broth and the Swanson Thai Ginger Flavor Infused Broth, and bring this to a boil.

4. Reduce heat to a simmer at medium-low and add in the shredded cooked chicken and peas. Simmer until chicken and peas are heated through. Add the unsweetened coconut milk and bring soup back to a simmer.

5. Break up the rice noodles to shorter strands and add them to the soup. Continue to simmer until the noodles are cooked, about 5 minutes or so.

6. Taste the soup, and add more fresh lime juice for fresh bright flavor, and 1-2 Tbs of Thai fish sauce which will add additional salt and flavor to the soup. Add the lime and fish sauce(or Kosher salt) to taste.

 

 

 

 

 

 

 

 

 

 

 

 

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2 thoughts on “Thai Chicken Noodle Soup

  1. Thank You so much K for your comment and for following! This soup is so easy and a nice change from the usual. Although I adore traditional chicken soup too! Try it you’ll love it!😄
    Dianne

    Like

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