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Chicken Noodle Soup
Chicken Noodle Soup - a Thai Twist on an American Classic!
D.Schmidt
At a Glance
Prep Time : 10min
Cook Time : 20min
Course : Lunch
Special : Low Fat
Type of Prep : Boil
Cuisine : Thai
Occasion : Winter
 
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Chicken Noodle Soup Recipe

From Darlene Schmidt,
Your Guide to Thai Food.
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Do you like the idea of an Asian twist on chicken noodle soup? Then try this delicious and easy Thai food recipe. Using fresh slices of chicken, plus coconut milk, noodles, and toasted coconut, this soup is sure to please your taste buds, warm up your insides, and brighten your mood. And if you happen to be fighting a cold or the flu bug, this soup is the perfect remedy! It's full of healthy, immune-boosting ingredients like turmeric, garlic, broccoli, and fresh herbs.

INGREDIENTS:

  • 6 cups chicken broth
  • 2 boneless chicken breasts, chopped up small, OR leftover roasted chicken or turkey* (see below)
  • 1/2 tsp. turmeric
  • 1 tsp. chilli powder
  • 2 Tbsp. fish sauce, plus more to taste
  • 2 Tbsp. lime juice
  • 3 cloves garlic, minced
  • 1 red or green chilli, finely sliced (seeds removed if less heat is desired)
  • 1/2 cup dry roasted unsalted peanuts, ground in a food processor, blender, or with pestle & mortar
  • 1 head fresh broccoli cut up into bite-size pieces
  • handful of fresh coriander
  • 2 spring onions, sliced finely
  • 1/2 can thick coconut milk
  • 1 pkg. vermicelli or thin egg/wheat noodles
  • 4 heaping Tbsp. dry baking-style coconut, unsweetened
  • *Leftover roasted chicken/turkey also works for this recipe - include the bones & remove just before eating.

PREPARATION:

  1. Bring broth to a boil. Reduce heat to medium-high and add turmeric, chilli powder, garlic, and fresh chilli. Stir well.
  2. Add the fresh chicken pieces. Continue boiling until chicken is cooked (8-10 minutes). If Using Leftover Chicken/Turkey: Cut or tear meat into bite-size pieces and add to broth. Also add some bones for extra flavor. Boil briefly.
  3. Add fish sauce, ground peanuts, and broccoli. Stir well. Reduce heat to low, or just until soup is lightly simmering.
  4. In a separate pot, boil the noodles until cooked (vermicelli only take a few minutes). Drain and toss with sesame or olive oil to keep from sticking, or rinse with cold water. Set aside.
  5. While noodles are cooking, using a frying pan, dry fry the baking coconut over medium heat. Stir constantly until the coconut turns golden brown. Set aside.
  6. Add coconut milk to the soup, stirring to dissolve. Now add the lime juice. Taste test for salt and spice, adding more fish sauce if not salty enough, or more fresh chilli if not spicy enough. (If too salty, add more lime juice. If too spicy, add more coconut milk.)
  7. To serve, place a generous amount of noodles in a bowl. Pour soup over the noodles. Sprinkle spring onion and coriander over the soup, then finish with the toasted coconut. Enjoy!
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