Thai Chicken Noodle Soup

By zhanghengshuo

6 Person

40 Minutes

531 Calories

This Thai Chicken Noodle Soup was my ticket — a soup that was not only full of nutritional benefits but tasted fabulous as well. A big bowl of this Thai Chicken Noodle Soup is the epitome of comfort food. This Thai Chicken Soup is made by sauteing onion, carrots, fresh ginger, and chicken in coconut oil. The broth is made with coconut milk, chicken broth, chili garlic sauce, red curry paste, soy sauce, and a touch of brown sugar. Red peppers, cauliflower, and rice noodles are added and cooked just until soft. It is topped with fresh cilantro and Thai chilies.

Ingredients

Limes, optional
1 Red Thai chili, optional
1/4 cup Cilantro, chopped
6 oz. Rice noodles
1 Red bell pepper, sliced
2 cups Cauliflower, chopped
1/4 cup Brown sugar
1 1/2 tbsp. Soy sauce
28 oz. Coconut milk
28 oz. Chicken broth
1/2 tsp. Pepper
1 tsp. Salt
2 tsp. Chili garlic sauce
4 tbsp. Red curry paste
2 tsp. Fresh ginger, grated
3 Carrots, cut on diagonal
1 Onion, diced
1 pound Chicken breasts, cubed into bite size pieces
2 tbsp. Coconut oil

Method

01

Heat coconut oil over medium-high heat. Add onions, carrots, and chicken breast. Saute for 5 minutes or until onions and carrots begin to soften. Stir in fresh ginger, curry paste, chili garlic sauce, salt, and pepper and coat chicken.
02

Add chicken broth, coconut milk, soy sauce, and brown sugar. Reduce heat to medium-low and cook for 10 minutes. Add cauliflower, red pepper, and rice noodles. Stir until rice noodles are covered by sauce. Cook for 5-6 minutes.
03

Serve in individual bowls and top with fresh cilantro and Thai chilies, if desired. Can serve with lime wedges and Sriracha. If you are using rotisserie chicken, add the shredded chicken at the same time as the cauliflower and red pepper to heat.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Soup Recipes

Chicken Noodle Soup Recipes

Thai Chicken Noodle Soup

4.3

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Calorie 531 Kcal
Prep Time 15 Mins
Cook Time 25 Mins
Total Time 40 Mins

02 Ingredients

Limes, optional

1 Red Thai chili, optional

1/4 cup Cilantro, chopped

6 oz. Rice noodles

1 Red bell pepper, sliced

2 cups Cauliflower, chopped

1/4 cup Brown sugar

1 1/2 tbsp. Soy sauce

28 oz. Coconut milk

28 oz. Chicken broth

1/2 tsp. Pepper

1 tsp. Salt

2 tsp. Chili garlic sauce

4 tbsp. Red curry paste

2 tsp. Fresh ginger, grated

3 Carrots, cut on diagonal

1 Onion, diced

1 pound Chicken breasts, cubed into bite size pieces

2 tbsp. Coconut oil

03 Method

Step 1

Heat coconut oil over medium-high heat. Add onions, carrots, and chicken breast. Saute for 5 minutes or until onions and carrots begin to soften. Stir in fresh ginger, curry paste, chili garlic sauce, salt, and pepper and coat chicken.

Step 2

Add chicken broth, coconut milk, soy sauce, and brown sugar. Reduce heat to medium-low and cook for 10 minutes. Add cauliflower, red pepper, and rice noodles. Stir until rice noodles are covered by sauce. Cook for 5-6 minutes.

Step 3

Serve in individual bowls and top with fresh cilantro and Thai chilies, if desired. Can serve with lime wedges and Sriracha. If you are using rotisserie chicken, add the shredded chicken at the same time as the cauliflower and red pepper to heat.

04 Author