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
