A cup of Thai Chicken Noodle Soup boiling right now is a low-fat, healthy, gluten-free lunch that will warm you to your bones with fantastic Thai flavors!
It’s like mom’s chicken soup, but with a twist. The chicken broth is filled with Thai spices such as curry paste and coconut milk, which add a strong flavor to the soup base. You can choose between mild or spicy flavors!
If you are unfamiliar with Thai ingredients, don’t worry, the essential ones for this dish are available at most grocery stores. But if you are feeling a little curious and adventurous, and would like to head out to your local Asian market, now would be a fantastic opportunity to explore all the lovely things they have to offer.
When making a trip to the Asian Market …go on a day when you have time to walk along every aisle and get comfortable. Don’t let the scents bother you, simply soak in the full experience.
You will notice that ingredients are often cheaper than buying them at the grocery store. Some Asian stores also have a bulk category, which is good for families buying in small quantities.
What to buy at an Asian Market:
It’s easy to become sidetracked when shopping, so keep this list of ingredients handy to ensure you don’t forget anything.
- 1 tablespoon olive oil
- 2 carrots, shredded
- ½ onion, diced
- ½ red bell pepper, diced
- 2 large chicken breasts, chopped in small pieces
- 2 cloves garlic, minced
- 1 (32 fluid ounce) container chicken broth
- 1 (14 ounce) can coconut milk
- 2 tablespoons red curry paste
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 4 ounces rice noodles, broken in half
The key strategy is to start by making a nice broth with chicken and veggies. Allow the flavors to fully infuse and save the noodles to cook until serving. This Thai Noodle Soup recipe provides a huge bowl of soup, great for a party! Leftover soup can be frozen for later.
- Heat a large stock pot over medium heat. Add oil, carrots, onion, and bell pepper. Cook for around 3 minutes. Add chicken and stir well. Add garlic. Cook until chicken is no longer pink in the center and juices run clear, 5 to 10 minutes.
- Stir in chicken broth, coconut milk, curry paste, salt, and pepper. Bring the soup to a boil, about 5 minutes. Add noodles and let the soup come to a boil again. Reduce heat to low and simmer for 3 minutes.
- Cover the saucepan, remove from heat, and let it simmer just until the noodles are cooked, 5 to 10 minutes.
The recipe is from: https://www.allrecipes.com/recipe/274225/thai-chicken-noodle-soup/
Storage Tips & Serving Suggestions
- Refrigerate; this Thai Chicken Noodle Soup is a fantastic ready-to-eat meal that keeps well. Before storing in an airtight container, let the soup cool completely. It will stay in the refrigerator three to four days.
- Store soup made with chicken and vegetables in the freezer for up to three months. Heat the soup on the stove and then add pasta or another ingredient when ready to serve.
- Add flavor: Drizzle with chili sauce or a handful of Thai bird’s eye chili peppers if you like heat.
Take a sip of the aromatic broth and savor a bowl of genuine cozy Thai cuisine, as this dish features simple ingredients that are easy to adapt.
