Thai Chicken Noodle Soup
Ingredients
The broth
-
2
tablespoons
coconut oil or olive oil
-
1
large
onion, finely diced (or use 2 large shallots)
-
2
tablespoons
ginger, peeled and finely chopped
-
¼
cup
lemongrass, white parts only, very finely chopped (or use lemongrass paste)
-
¼
cup
thinly sliced galanga root (or use 3 tablespoons paste)
-
4
cloves
garlic, chopped
-
8
cups
chicken stock or chicken broth
-
2
cups
water
-
1
teaspoon
salt
-
8
pieces
lime leaves
The soup
-
1 ½
lbs
chicken breast (or thigh) sliced into uniform ½ inch thick pieces
-
4
oz
sliced mushrooms (optional)
-
4–6
oz
vermicelli rice stick noodles, kelp noodles or angel hair pasta
-
2–3
teaspoons
fish sauce, more to taste
-
lime juice to taste
lime juice
-
2–3
teaspoons
chili sauce (optional)
Garnishes
-
½
cup
chopped cilantro
-
4
pieces
scallions, chopped
-
1
piece
fresh red chili pepper, medium hot
-
1
piece
lime, cut into wedges
-
bean sprouts (optional)
-
hot chili sauce (sriracha, sambal or hot chili oil)
Instructions
- Heat oil in a large pot over medium-high heat and sauté onion until golden and tender.
- Add ginger and sauté for a few more minutes, then add lemongrass, garlic, and galanga, stirring until fragrant.
- Add chicken stock, water, salt, and lime leaves, bringing to a boil before reducing to a gentle simmer for 10-15 minutes.
- Add chicken and simmer for 5 minutes, then add noodles and mushrooms, stirring until cooked through, about 7-8 minutes.
- Stir in fish sauce and lime juice, adjusting flavors as needed.
- Before serving, stir in half of the scallions and serve topped with garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
436
Total fat
10.9g
Total carbohydrates
64.3g
Total protein
16.6g
Sodium
1804.3mg
Cholesterol
16.1mg
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