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Spicy Thai Chicken Noodle Soup with Coconut and Lime

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

Scale

 

  • 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
  • 45 green onions, thinly sliced
  • 1 green chile, sliced, seeds removed
  • 1 red chile, sliced, seeds removed

Instructions

 

  1. 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!
  2. 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.
  3. 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.
  4. Cook the noodles: Meanwhile, cook the rice noodles according to package instructions, then drain. Set them aside for later.
  5. 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.
  6. 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.

Notes

  • 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.