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Cozy Thai-Inspired Chicken Noodle Soup
An incredibly comforting bowl of Thai-inspired chicken noodle soup made with simple ingredients in 1 pot. The perfect hearty, quick meal to serve when you need something nourishing fast!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 (Servings)
Calories: 424 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
CHICKEN
- 2 (~6 ounce each) chicken breasts (organic, pasture raised when possible // see vegan option in notes)
- 2 Tbsp coconut aminos or tamari (or soy sauce if not gluten-free)
SOUP
- 2 Tbsp avocado or coconut oil
- 1/2 cup thinly sliced shallot (mince if you prefer a finer texture)
- 2 Tbsp minced fresh ginger
- 3 cloves garlic, minced
- 4 Tbsp green curry paste (we like Thai Kitchen brand for store bought)
- 2 14-oz cans light coconut milk
- 4 cups chicken broth (or bone broth)
- 1 sprig lemongrass, trimmed and split in half (optional // lightly pound with the dull edge of a knife to open up the aroma)
- 1/2 tsp sea salt, plus more to taste
- 1-2 tsp maple syrup
- 1 fresh Thai chili, sliced at an angle (optional // omit for less heat)
FOR SERVING
- 1 box thin rice noodles (we prefer Thai Kitchen brand) or white rice (or sub green peas for grain-free)
- fresh cilantro or mint (optional)
- Lime wedges (optional)
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.
Cup of Yum
Notes
- *Nutrition information is a rough estimate calculated with coconut aminos, avocado oil, and Annie Chun’s Maifun White Rice Noodles and without optional ingredients.*To keep vegan, sub vegetable broth for the chicken broth. And you can try subbing 2 15-oz cans drained chickpeas or 1 cup dry red lentils, rinsed, in place of the chicken. We haven’t tried subbing beans or lentils in this recipe but suspect it would work. Add at the same time as the chicken is called for. Adjust cook time and flavor as needed.*Loosely adapted from Once Upon a Chef.
Nutrition Information
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
Monounsaturated Fat
4.97g
Trans Fat
0.08g
Cholesterol
49.95mg
(17%)
Sodium
861mg
(36%)
Potassium
386mg
(11%)
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%)
Nutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 424
% 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.