Why You’ll Love This Recipe
- Flavorful Fusion: Marries the comfort of classic chicken noodle soup with the exotic tastes of Thai ingredients.
- Balanced Taste: The tanginess of lime juice complements the creaminess of coconut milk, while fresh ginger and sriracha add a subtle kick.
- Nutritious and Satisfying: Packed with protein from chicken thighs and enriched with vegetables and herbs, it’s both filling and wholesome.
- Quick and Easy: With straightforward steps, this soup comes together in under an hour, making it suitable for weeknight dinners.
Ingredients
- 2 tablespoons coconut oil (or olive oil)
- 4 cloves garlic, minced
- 2 tablespoons finely grated ginger
- 4 carrots, thinly sliced into disks
- 1.5 lbs skinless boneless chicken thighs
- Sea salt to taste
- 4 cups chicken stock
- 1 (14 oz) can coconut milk
- Juice of 1 to 4 limes (see note)
- 1.5 tablespoons fish sauce
- 1.5 tablespoons sriracha
- 1/2 cup sliced scallions
- 1/2 cup torn cilantro leaves
- 6 oz package of rice noodles, softened or cooked according to package instructions
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: In a large heavy-bottomed stockpot, heat the oil over high heat. Add minced garlic and grated ginger; cook, stirring frequently, for about 1 minute until fragrant.
- Add Carrots and Chicken: Incorporate the sliced carrots and cook for an additional minute. Then, add the chicken thighs, cooking them for approximately 3 to 4 minutes until they begin to brown.
- Simmer: Pour in the chicken stock and season with sea salt. Bring the mixture to a simmer, cover the pot, and let it cook for 15 minutes.
- Prepare Chicken: Remove the chicken thighs using a slotted spoon and set them aside to cool slightly. Skim any foam from the surface of the stock. Once the chicken is cool enough to handle, slice or shred it into bite-sized pieces.
- Combine Ingredients: Return the shredded chicken to the pot. Add coconut milk, lime juice, fish sauce, and sriracha. Taste the broth and adjust the seasoning as needed.
- Final Touches: Bring the soup back to a gentle simmer, then remove it from heat. Stir in the sliced scallions and torn cilantro leaves.
- Serve: Ladle the soup into bowls, adding a generous handful of prepared rice noodles to each serving.
Note: The original recipe suggests using the juice of 1 to 4 limes. It’s recommended to start with the juice of one lime, taste the broth, and then add more lime juice as desired to suit your preference.
Servings and Timing
- Servings: Approximately 6 servings
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
Variations
- Protein Alternatives: Substitute chicken thighs with shrimp or tofu for a different protein source.
- Vegetable Additions: Enhance the soup with additional vegetables like bell peppers, mushrooms, or baby spinach for extra nutrients and texture.
- Noodle Options: Instead of rice noodles, consider using soba noodles or zucchini noodles for a unique twist.
- Spice Level: Adjust the amount of sriracha to control the heat level, or add sliced fresh chili peppers for an extra kick.
Storage/Reheating
- Storage: Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Reheat the soup gently on the stovetop over medium heat until warmed through. If the soup has thickened, add a splash of chicken stock or water to reach the desired consistency.
- Freezing: For best results, it’s recommended to freeze the soup without the noodles, as they can become mushy upon thawing. Store the soup base in a freezer-safe container for up to 2 months. When ready to serve, thaw in the refrigerator overnight, reheat, and add freshly cooked noodles.
FAQs
How can I make this soup vegetarian?
To make a vegetarian version, replace the chicken with tofu or additional vegetables, use vegetable stock instead of chicken stock, and substitute fish sauce with soy sauce or a vegetarian fish sauce alternative.
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used in place of thighs. Keep in mind that breasts may cook faster and can become dry if overcooked, so adjust the simmering time accordingly.
Is there a substitute for fish sauce?
If you don’t have fish sauce or prefer not to use it, soy sauce or tamari can serve as substitutes, though the flavor profile will differ slightly.
This Thai-Style Chicken Noodle Soup
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This Thai-Style Chicken Noodle Soup is a perfect blend of comfort and bold flavors. Made with tender chicken thighs, creamy coconut milk, zesty lime, and a touch of spice, this soup delivers warmth and satisfaction in every spoonful. It’s an easy, nutritious, and flavorful meal that comes together in under an hour—perfect for weeknight dinners!
Ingredients
- 2 tbsp coconut oil (or olive oil)
- 4 cloves garlic, minced
- 2 tbsp finely grated ginger
- 4 carrots, thinly sliced into disks
- 1.5 lbs skinless boneless chicken thighs
- Sea salt, to taste
- 4 cups chicken stock
- 1 (14 oz) can coconut milk
- Juice of 1 to 4 limes (adjust to taste)
- 1.5 tbsp fish sauce
- 1.5 tbsp sriracha
- 1/2 cup sliced scallions
- 1/2 cup torn cilantro leaves
- 6 oz rice noodles, softened or cooked according to package instructions
Instructions
- Sauté Aromatics: Heat oil in a large pot over high heat. Add garlic and ginger, stirring frequently for about 1 minute until fragrant.
- Cook Carrots & Chicken: Add sliced carrots and cook for another minute. Then, add chicken thighs, browning them for 3–4 minutes.
- Simmer: Pour in chicken stock and season with sea salt. Bring to a simmer, cover, and cook for 15 minutes.
- Prepare Chicken: Remove chicken and set aside to cool slightly. Skim any foam from the stock. Once cool, shred or slice chicken into bite-sized pieces.
- Combine Ingredients: Return shredded chicken to the pot. Stir in coconut milk, lime juice, fish sauce, and sriracha. Adjust seasoning to taste.
- Final Touches: Simmer gently, then remove from heat. Stir in scallions and cilantro.
- Serve: Ladle soup into bowls and add prepared rice noodles to each serving.
Notes
- Lime Juice: Start with the juice of one lime and adjust to your preference.
- Noodles: To prevent them from becoming soggy, add the noodles just before serving.
- Spice Level: Modify sriracha amount or add fresh chili slices for extra heat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
