Thai Chicken Noodle Soup
Try this Thai Chicken Noodle Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
- 4 cups chicken or vegetable broth
- 2 garlic cloves halved
- 3 or 4 chicken thighs salted and peppered (but breasts are fine, too)
- 2 tablespoons oil (preferably neutral but olive oil is fine, too)
- 1/2 onion, finely minced
- 1- inch fresh ginger peeled, minced
- 1/4 teaspoon thai curry paste
- handful soba or udon noodles (to taste)
- whatever vegetables you’ve got chopped (i used carrots and broccoli, but you can also use snow peas, greens, bok choy, peppers)
- 1 tablespoon white miso (optional)
- 1/2 cup coconut milk (light or regular)
- fresh squeeze of lime and cilantro for garnish (i but wished i had cilantro)
- Carbohydrate 3.584 g
- Cholesterol 0 mg
- Fat 0.896 g
- Fiber 3.58400005340576 g
- Protein 8.96 g
- Saturated Fat 0.25984 g
- Serving Size 1 1 Recipe (896g)
- Sodium 1415.68 mg
- Sugar -5.34057611467631E-08 g
- Trans Fat 0.0448000000000001 g
- Calories 63 calories
In a medium pot over medium-high heat, brown chicken in olive oil, about 3 minutes a side. (Chicken does not have to be cooked through.) Remove from pot, turn heat to medium-low, add onion, garlic and ginger. Cook until soft. Remove garlic halves and smush in Thai curry paste until blended. Chop or pull apart chicken, then add it back to the pot along with broth. Simmer until chicken is cooked through. Add noodles then vegetables in shifts (with firmer ones, like carrots, going in earlier than tender ones, like greens) and cook until tender, about 4 minutes. Whisk in miso and coconut milk. Serve topped with lime and cilantro.
