Original Article: http://www.adishofdailylife.com/2016/09/thai-chicken-noodle-soup/
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HOW TO MAKE THAI CHICKEN NOODLE SOUP
This Thai Chicken Noodle Soup is such an easy recipe to make. And it takes less than 30 minutes as well!
Don’t let the ingredient list intimidate you. I found everything I didn’t have right at my regular grocery store. I actually had ginger paste, lemongrass paste and cilantro paste from Gourmet Garden in the house already. They also make a red chili paste. Check the refrigerated section in your grocery store’s produce department…Gourmet Garden’s pastes come in handy for me in cooking all the time.
First you make a paste using the garlic, onion, red pepper, ginger paste, lemongrass paste, red curry paste, cilantro paste, red chili paste and coconut oil. Just place all of these ingredients in your food processor and process until a paste forms.
While you are making your paste, start boiling water for the rice noodles.
Add the paste to a medium pot and fry it for a couple of minutes, just until it’s fragrant. Then add the coconut milk and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes. In the last couple of minutes, add your shredded chicken. This is a great way to use up some leftover chicken!
While your soup is simmering, cook your rice noodles according to package directions and drain.
Add your fish sauce, lime juice and zest and rice noodles to the soup.
Garnish with chopped cilantro, green onion and green and red chilies. DONE!
It should take you about twenty five minutes from start to finish to make this Thai Chicken Noodle Soup. Doesn’t it look delicious?!
Ingredients
- 2 large cloves of garlic, chopped
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons ginger paste or fresh ginger
- 1 tablespoon lemongrass paste
- 2 tablespoons red curry paste
- 1 tablespoon cilantro paste
- 1 tablespoon red chili paste (can also used 2 red chilies, chopped)
- 2 tablespoons coconut oil
- 1 lime, zested and juiced
- 1 tablespoon fish sauce
- 4 cups chicken stock
- 1 can (13.5 fl oz) coconut milk
- 2 cups shredded chicken
- 7 oz rice noodles
- For garnish:
- 1 bunch of cilantro, leaves chopped
- 4-5 green onions, thinly sliced, both white and green parts
- 1 green chili, sliced, seeds removed
- 1 red chili, sliced, seeds removed
- To serve:
- roughly chopped coriander, sliced red chili, sliced green onion
Instructions
- Combine garlic, onion, red pepper, ginger paste, lemongrass paste, red curry paste, cilantro paste, red chili paste and coconut oil in a food processor, and process until a paste forms.
- While you are making your paste, start boiling water for the rice noodles.
- Add the paste to a medium pot and fry it for a couple of minutes, just until it’s fragrant.
- Add the chicken stock and coconut milk and bring to a boil, Reduce heat to a simmer and simmer for about 10 minutes.
- In the last couple of minutes, add your shredded chicken.
- While the soup is simmering, cook your noodles according to the package directions and drain.
- Add your fish sauce, lime juice and zest and rice noodles to the soup.
- Garnish with chopped cilantro, green onion and green and red chilies.
