If you like chicken noodle soup, you'll love this fragrant, flavorful & oh so soothing version of a universal classic. Made with rice noodles instead of wheat, this chicken soup recipe is lighter in calories and also much healthier than your typical chicken noodle soup (gluten-free too!). Great if you're fighting off a cold or flu bug, or anytime you want a bowl of comfort - whether for the body or the soul. Enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- MAKES 2-3 large, meal-size bowls of Chicken Noodle Soup
- 6 cups good-tasting chicken broth (add bones if you have leftover roast chicken or turkey)
- 1-2 fresh chicken breasts or thighs, chopped into small pieces, OR 1-2 cups leftover roast chicken (or turkey)
- 1 stalk lemongrass, finely sliced and minced, OR 3 Tbsp. frozen prepared lemongrass
- 3-4 kaffir lime leaves (available fresh or frozen at Asian/Chinese food stores)
- 1 large carrot, sliced
- several bunches baby bok choy, separated (or other added greens of your choice)
- 1 red chili, minced, OR 1 tsp. chili sauce OR 1/2 tsp. cayenne pepper
- 3 cloves garlic, minced
- 1/4 cup fresh lime juice
- 1 thumb-size piece galangal OR ginger, grated or sliced into thin strips
- 2-3 Tbsp. fish sauce (to taste)
- 1/4 to 1/3 cup coconut milk
- white or black pepper (to taste)
- generous handful of fresh coriander
- 8-10 oz. dry flat Thai rice noodles (or enough 2-3 people)
- optional: 1 tsp. sugar, to taste
Preparation:
For more information on fresh lemongrass, see my
How to Cook with Lemongrass.
- Bring a large pot of water to just under a boil and add the noodles. Remove from heat and allow noodles to soak 5-8 minutes, or until soft but still chewy ("al dente"). Drain and rinse briefly with cold water to keep from sticking.
- Using a large soup pot, bring chicken stock to a boil over high heat. Add the fresh or roasted chicken, lemongrass, carrot, whole lime leaves (plus chicken or turkey bones, if available). Boil on high for 1 minute, then turn heat down to medium and cover with a lid. Allow soup to simmer for 5-6 more minutes, adding bok choy when chicken is nearly cooked (after 5 minutes).
- Add the chili, garlic, lime juice, galangal or ginger, plus 2 Tbsp. of the fish sauce. Stir well.
- Turn heat down to minimum and add the coconut milk (add up to 1/3 cup for creamier soup). Stir to incorporate.
- Taste-test the soup, adding more fish sauce until desired flavor/saltiness is reached (how much you will need depends on how salty your stock is). If it tastes too salty, add another squeeze or two of lime juice. Add more chili if not spicy enough, or more coconut milk if the soup is too spicy. If the soup is a little too sour for your taste, add 1-2 tsp. sugar (to balance out the lime juice).
- To serve, place a generous mound of noodles in each bowl, then top with the hot soup. Finish with a final sprinkling of pepper and fresh coriander. If desired, serve with Thai chili sauce, either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe to give your soup an extra kick of spicy flavor. ENJOY!
Optional Vegetables: Other vegetables that can be added to this soup include broccoli, mushrooms, Chinese cabbage, celery, or spinach.
