Cozy Thai-Inspired Chicken Noodle Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 (Servings)
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Calories
424 kcal
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Course
Main Course
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Cuisine
Thai
Cozy Thai-Inspired Chicken Noodle Soup
Description
The recipe begins by marinating chicken breasts with coconut aminos to add umami. The cooking pot is heated with avocado oil for sautéing shallots, ginger, and garlic, which form a fragrant base. Green curry paste is then cooked briefly to release its flavors before coconut milk, chicken broth, lemongrass, and seasonings like salt and maple syrup are added to create a rich, mildly spiced broth.
The chicken simmers gently in the broth until cooked and is then shredded and returned to the soup, allowing the flavors to meld. Thin rice noodles can be added before serving, making the dish comforting and filling with a silky, slightly creamy texture balanced by ginger and citrus notes from optional lime and fresh herbs.
This soup can be tailored for vegan diets by substituting vegetable broth and using chickpeas or lentils instead of chicken. The recipe is flexible with heat, thanks to optional Thai chili, offering gentle warmth or none at all depending on preference.
Ingredients
CHICKEN
- 2 (~6 ounce each) chicken breast organic, pasture raised when possible // see vegan option in notes
- 2 Tbsp coconut aminos or soy sauce if not gluten-free, or tamari
SOUP
- 2 Tbsp avocado oil or coconut oil
- 1/2 cup shallot mince if you prefer a finer texture, thinly sliced
- 2 Tbsp ginger fresh, minced
- 3 cloves garlic minced
- 4 Tbsp green curry paste (we like Thai Kitchen brand for store bought)
- 2 oz coconut milk light, canned
- 4 cups chicken broth (or bone broth)
- 1 prig lemongrass optional // lightly pound with the dull edge of a knife to open up the aroma, trimmed and split in half
- 1/2 tsp sea salt plus more to taste
- 1-2 tsp maple syrup
- 1 fresh Thai chili optional // omit for less heat, sliced at an angle
FOR SERVING
- 1 box thin rice noodles (we prefer Thai Kitchen brand) or white rice (or sub green peas for grain-free)
- cilantro optional, or mint
- lime optional, wedges
Instructions
- For deeper flavor, use a fork to poke holes in the chicken and top with coconut aminos (or tamari) to begin marinating. Set aside.
- Heat a large pot over medium heat. Once hot, add oil, shallot, ginger, and garlic. Sauté until translucent and fragrant. Turn down heat if browning too quickly.
- Add curry paste and stir. Cook for 1-2 minutes more. Then add coconut milk, chicken broth, lemongrass (optional), salt, maple syrup, and Thai chili (also optional). The lemongrass and chili are both optional and infuse the broth with more flavor.
- Bring to a very gentle boil over medium heat. Once simmering, add the marinated chicken and cover. Adjust heat as needed to avoid boiling (you’re looking for a consistent simmer).
- Simmer chicken until cooked through, ~10-12 minutes. Then remove from pot and shred with two forks. Return to pot and simmer for 5 minutes more.
- Taste broth and adjust flavor as needed, adding more salt to taste, coconut aminos for umami / depth of flavor, maple syrup for sweetness, or curry paste for more intense curry flavor.
- If serving with noodles: Either soak in just boiling water for 5-10 minutes (or until tender) and drain, or add to the broth and cook until tender, ~ 5 minutes.
- Serve as is or garnish with fresh herbs and lime wedges. Store leftovers covered in the refrigerator up to 3-4 days or in the freezer up to 1 month. If freezing, it’s best to keep the noodles out of the broth (and make fresh as needed) as they don’t reheat well and can be quite fragile.
Notes
- Use vegetable broth and substitute chickpeas or red lentils for a vegan version; add them at the same point as chicken and adjust cooking times accordingly.
- Marinate the chicken with coconut aminos to enhance its flavor before cooking.
- Optional ingredients like lemongrass and Thai chili add aroma and heat but can be omitted to suit taste.
- Adjust seasoning after cooking to balance saltiness and sweetness as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 424 | 21% |
| Carbohydrates | 42.9g | 14% |
| Protein | 23.2g | 46% |
| Fat | 17.5g | 27% |
| Saturated Fat | 8.5g | 43% |
| Polyunsaturated Fat | 1.6g | 9% |
| Monounsaturated Fat | 4.97g | 25% |
| Trans Fat | 0.08g | 4% |
| Cholesterol | 49.95mg | 17% |
| Sodium | 861mg | 36% |
| Potassium | 386mg | 8% |
| Fiber | 1.3g | 5% |
| Sugar | 4.9g | 10% |
| Vitamin A | 65.76IU | 1% |
| Vitamin C | 4.44mg | 5% |
| Calcium | 28.92mg | 3% |
| Iron | 2.46mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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