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Thai Chicken Noodle Soup


Description

A flavorful Bowl of Thai chicken Noodle soup, scented with lemongrass and kefir lime. Gluten-free and low fat. ( updated recipe 2019)


Ingredients

  • 2 tablespoons coconut or olive oil
  • 1 onion, finely diced ( or 2 large shallots)
  • 2 tablespoons ginger, peeled and finely chopped
  • ¼ cup lemongrass, very finely chopped
  • ¼ cup, thinly sliced galanga root (peels ok)
  • 4 cloves garlic, chopped
  • 8 Cups chicken stock or broth
  • 2 cups water
  • 1 teaspoon salt
  • 6 kefir lime leaves ( check the frozen section of the Asian market, if not fresh)
  • 1 ½ lbs chicken breast (or thigh) sliced into uniform ½ inch thick, bite-size pieces
  • 4 oz sliced mushrooms ( optional)
  • 46 oz. vermicelli rice stick noodles, kelp noodles or angel hair pasta
  • 23 teaspoons fish sauce, more to taste
  • lime juice to taste (start with 1/2 a small lime)
  • 23 teaspoons chili paste (optional)

Garnishes:

  • ½ Cup chopped cilantro
  • 4 scallions chopped
  • 1 fresh red chili pepper- medium hot
  • 1 lime cut into wedges
  • bean sprouts ( optional, but delish)
  • hot chili sauce ( sriracha, sambal oelek or hot chili oil)

Instructions

  1. In a large pot, heat oil, over med-high heat. Add onion and sauté for 2-3 minutes, stirring, until golden and tender. Turn heat to medium, add ginger, and saute a few more minutes. Add lemongrass and garlic and galanga (optional). Keep stirring occasionally for about 3-5 minutes until fragrant. Then add Chicken stock, water, salt and lime leaves. Bring to a boil and turn the heat down so stock is simmering gently uncovered for about 10-15 minutes. (Don’t be tempted to add chilies to the simmering stock, it will end up too spicy.)
  2. After the stock has simmered and add the chicken, simmer 5 minutes, add the noodles and mushrooms ( optional), keeping stock at low simmer, stirring occasionally until chicken is cooked through and noodles are cooked, about 7-8 minutes.
  3. Add fish sauce and a generous squeeze of lime.
  4. Taste for salt, acid and heat, adjusting all with fish sauce, lime and chili paste.  Right before serving, stir in ½ the scallions.
  5. Serve immediately and top bowls of soup with cilantro, scallions, bean sprouts (optional, but give a great crunch), a few red slice chilies and serve with a lime wedge and little hot sriracha sauce, sambal oelek, or even hot chili oil on the side.


Nutrition

  • Calories: 425

Keywords: thai noodle soup, thai noodle soup recipe, thai chicken noodle soup, lemongrass soup, thai chicken soup,