Hello food lovers! Are you looking for a comforting yet vibrant soup to spice up your day? Look no further than this Spicy Thai Chicken Noodle Soup with Coconut and Lime. This dish brings the bold flavors of Thailand straight to your kitchen. With creamy coconut milk, tangy lime, and aromatic herbs, this soup is a delightful blend of spice and comfort. Let’s dive in!
Introduction
Are you a fan of bold, exotic flavors? This Spicy Thai Chicken Noodle Soup with Coconut and Lime is sure to become a new favorite in your recipe collection. This dish is inspired by the rich culinary traditions of Thailand, known for combining the perfect balance of spicy, sour, salty, and sweet. Whether you’re making it as a quick weeknight meal or to impress guests, this soup is an easy yet flavorful way to elevate your dinner.
The beauty of this soup is its adaptability. Whether you prefer a milder version or something extra spicy, you can easily adjust the heat level to suit your taste buds. Plus, it’s a great way to use leftover rotisserie chicken!
Ingredients
To prepare this comforting Spicy Thai Chicken Noodle Soup, you’ll need:
- 2 large cloves of garlic, chopped
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons ginger paste or fresh ginger
- 1 tablespoon lemongrass paste
- 2 tablespoons red curry paste
- 1 tablespoon cilantro paste, or minced fresh cilantro
- 1 tablespoon red chili paste (or 2 chopped red chilies)
- 2 tablespoons coconut oil
- 1 lime, zested and juiced
- 1 tablespoon fish sauce
- 4 cups chicken stock
- 1 (13.5 oz) can coconut milk
- 2 cups shredded chicken (Rotisserie chicken works great)
- 7 oz rice noodles
Garnish:
- 1 bunch of cilantro, leaves chopped
- 4-5 green onions, thinly sliced
- 1 green chile, sliced, seeds removed
- 1 red chile, sliced, seeds removed
This ingredient list features a variety of Thai-inspired staples such as lemongrass, red curry paste, and coconut milk. Feel free to adjust the heat by altering the amount of red chili paste or substituting it with milder options. If you’re following a gluten-free diet, make sure to use gluten-free soy sauce or tamari instead of fish sauce. Vegetarian? Swap the chicken for tofu and use vegetable broth for a satisfying plant-based option.
How to Make Spicy Thai Chicken Noodle Soup
Follow these steps to create your own delicious Spicy Thai Chicken Noodle Soup with Coconut and Lime:
- Make the paste: In a food processor, combine the garlic, onion, red bell pepper, ginger paste, lemongrass paste, red curry paste, cilantro paste, red chili paste, and coconut oil. Process until a smooth paste forms. This flavorful paste will be the heart of your soup!
- Heat the paste: Start boiling water for the rice noodles. In a medium pot over medium heat, fry the paste for 2-3 minutes until fragrant. This step helps release the aromatic flavors of the spices.
- Add liquids: Pour in the chicken stock and coconut milk. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to meld the flavors together.
- Cook the noodles: Meanwhile, cook the rice noodles according to package instructions, then drain. Set them aside for later.
- Finish the soup: Stir in the shredded chicken and let it warm through for a couple of minutes. Add the fish sauce, lime juice, and lime zest for a tangy kick.
- Combine and serve: Stir in the cooked rice noodles into the soup. Ladle the soup into bowls and garnish with chopped cilantro, green onions, and sliced green and red chilies for a burst of color and extra spice.
This soup comes together in less than 35 minutes, making it the perfect choice for a quick yet delicious meal.
Helpful Tips
- Spice level: Adjust the amount of red chili paste or fresh chilies to control the heat. If you’re serving guests with different spice preferences, you can serve the chilies on the side.
- Make it vegetarian: Swap out the chicken for firm tofu and use vegetable broth instead of chicken stock for a plant-based version.
- Creamier texture: If you prefer a richer soup, feel free to add an extra splash of coconut milk or even a spoonful of peanut butter for a nutty twist.
- Prep in advance: You can prepare the paste ahead of time and store it in the fridge for up to three days. This makes the cooking process even faster when you’re ready to enjoy the soup.
Cooking Tips
- Use fresh ingredients: Fresh lemongrass and ginger will provide the best flavor. However, if you’re short on time, the paste versions work just as well.
- Don’t overcook the noodles: Rice noodles cook quickly, so be sure to follow the package instructions and drain them as soon as they are done to avoid sogginess.
- Equipment: A food processor or blender is essential for making the paste, but if you don’t have one, finely chop all ingredients by hand.
Serving Suggestions
This vibrant soup pairs beautifully with a variety of side dishes. Here are a few serving suggestions:
- Thai spring rolls: Serve with crispy vegetable or shrimp spring rolls for a complete Thai-inspired meal.
- Steamed jasmine rice: If you’re extra hungry, a side of jasmine rice can soak up the delicious broth.
- Refreshing drinks: Pair this soup with a glass of Thai iced tea or limeade to complement the tangy lime and spicy chilies.
For an elevated presentation, garnish with extra lime wedges, a sprinkling of red chili flakes, and a drizzle of coconut cream for an eye-catching finish.
Nutritional Information
This Spicy Thai Chicken Noodle Soup offers a healthy balance of proteins, fats, and carbohydrates. Here’s a quick look at the nutritional information:
- Calories: 350 kcal
- Carbohydrates: 28g
- Protein: 22g
- Fat: 15g
- Saturated Fat: 10g
- Cholesterol: 40mg
- Sodium: 950mg
- Potassium: 600mg
- Fiber: 3g
- Sugar: 6g
- Vitamin A: 50% of daily value
- Vitamin C: 60% of daily value
- Calcium: 10% of daily value
- Iron: 15% of daily value
The combination of chicken, coconut milk, and fresh vegetables makes this dish a nourishing option. The ginger, lemongrass, and chili paste also offer immune-boosting properties, while the coconut milk provides healthy fats to keep you satisfied.
Storage and Leftovers
Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat the soup gently over medium heat. Be sure to add a splash of water or chicken stock when reheating, as the rice noodles may absorb some of the broth.
Pro tip: If you plan on making extra for leftovers, cook the rice noodles separately and add them only when serving to avoid them becoming too soft in storage.
Frequently Asked Questions (FAQs)
- Can I freeze this soup? Yes! However, it’s best to freeze the soup without the noodles, as they can become mushy when thawed. Add fresh noodles when you reheat the soup.
- What can I substitute for fish sauce? If you prefer to avoid fish sauce, soy sauce or tamari can be used as a substitute, though it may slightly alter the flavor.
- Can I make this spicier? Absolutely! Add extra red chili paste or fresh chilies for an extra kick of heat. You can also serve it with chili oil on the side for those who like it fiery.
Related Recipes
Looking for more delicious Thai-inspired dishes? Check out these recipes:
-
Griddled Cajun Chicken With Charred Veggies And Zesty Coriander-Lime Rice
-
Zesty Red Snapper With Creamy Creole Elegance
These are great options to pair with or enjoy alongside your Spicy Thai Chicken Noodle Soup.
Conclusion
Thank you for following along with this recipe for Spicy Thai Chicken Noodle Soup with Coconut and Lime. I hope this flavorful dish brings warmth and excitement to your table. Don’t forget to customize it to your liking, whether you prefer more spice or a creamier texture. I’d love to hear your feedback and any creative variations you come up with. Feel free to share your experience in the comments below! Enjoy!
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Spicy Thai Chicken Noodle Soup with Coconut and Lime
Description
Hello food lovers! Are you looking for a comforting yet vibrant soup to spice up your day? Look no further than this Spicy Thai Chicken Noodle Soup with Coconut and Lime. This dish brings the bold flavors of Thailand straight to your kitchen. With creamy coconut milk, tangy lime, and aromatic herbs, this soup is a delightful blend of spice and comfort. Let’s dive in!
Ingredients
- 2 large cloves of garlic, chopped
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons ginger paste or fresh ginger
- 1 tablespoon lemongrass paste
- 2 tablespoons red curry paste
- 1 tablespoon cilantro paste, or minced fresh cilantro
- 1 tablespoon red chili paste (or 2 chopped red chilies)
- 2 tablespoons coconut oil
- 1 lime, zested and juiced
- 1 tablespoon fish sauce
- 4 cups chicken stock
- 1 (13.5 oz) can coconut milk
- 2 cups shredded chicken (Rotisserie chicken works great)
- 7 oz rice noodles
Garnish:
- 1 bunch of cilantro, leaves chopped
- 4–5 green onions, thinly sliced
- 1 green chile, sliced, seeds removed
- 1 red chile, sliced, seeds removed
Instructions
- Make the paste: In a food processor, combine the garlic, onion, red bell pepper, ginger paste, lemongrass paste, red curry paste, cilantro paste, red chili paste, and coconut oil. Process until a smooth paste forms. This flavorful paste will be the heart of your soup!
- Heat the paste: Start boiling water for the rice noodles. In a medium pot over medium heat, fry the paste for 2-3 minutes until fragrant. This step helps release the aromatic flavors of the spices.
- Add liquids: Pour in the chicken stock and coconut milk. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to meld the flavors together.
- Cook the noodles: Meanwhile, cook the rice noodles according to package instructions, then drain. Set them aside for later.
- Finish the soup: Stir in the shredded chicken and let it warm through for a couple of minutes. Add the fish sauce, lime juice, and lime zest for a tangy kick.
- Combine and serve: Stir in the cooked rice noodles into the soup. Ladle the soup into bowls and garnish with chopped cilantro, green onions, and sliced green and red chilies for a burst of color and extra spice.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Spice level: Adjust the amount of red chili paste or fresh chilies to control the heat. If you’re serving guests with different spice preferences, you can serve the chilies on the side.
- Make it vegetarian: Swap out the chicken for firm tofu and use vegetable broth instead of chicken stock for a plant-based version.
- Creamier texture: If you prefer a richer soup, feel free to add an extra splash of coconut milk or even a spoonful of peanut butter for a nutty twist.
- Prep in advance: You can prepare the paste ahead of time and store it in the fridge for up to three days. This makes the cooking process even faster when you’re ready to enjoy the soup.
