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Thai Creamy Chicken Noodle Soup
Don't let the name fool you. This is a meal in a bowl. Use your favourite thai curry paste, to taste. Don't substitute egg noodles unless they are fresh (as opposed to dried). If you need to use dried, you will have to pre-cook them separately and then add to the soup at the end. Serves 4.
Ingredients
Two 398 ml (14 ounce) cans of full-fat coconut milk, unshaken (*if you're looking to reduce some of the fat in this soup, you can substitute 1 can of lite coconut milk, but make sure at least one of the two cans is full fat)
1 generous Tbsp. Thai curry paste (red, yellow or green)
2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 cups chicken broth
1 carrot, cut into matchsticks about 2 inches long
2 Tbsp. fish sauce
Zest and juice of 1 lime
1 tsp. minced fresh ginger
2 cups bean sprouts
2 cups bok choy, trimmed of white root ends (could also use spinach or other greens)
1/2 lb. (225g) wide rice noodles (don't substitute egg noodles or pasta unless pre-cooked sparately)
Fresh cilantro, about 1/3-1/2 cup, roughly chopped
2 or 3 green onions, thinly sliced, for garnish
Shredded carrot, for garnish
Method
Heat a large soup pot over medium high heat. Remove the top layer of coconut cream from one can of coconut milk and add to the pot. Once it's melted, stir in the curry paste and heat until mixture starts to bubble. Add the chicken and cook, stirring until the chicken is cooked, 4-5 minutes.
Add the remaining coconut milk (the remainder of the first can and the whole second can). Add the chicken broth, carrot, fish sauce, ginger and lime juice and zest. Stir and bring to a low boil and then reduce heat to low and simmer, uncovered for 15-20 minutes.
Add the rice noodles, ensuring that they are completely covered by the soup. Add the bean sprouts, bok choy. Stir gently to combine. Turn off the heat under the pot, cover and let stand 5 minutes. The rice noodles will re-hydrate in the hot soup (but this won't work with egg/pasta noodles, which is why they aren't recommended. If you need to use egg noodles, you'll have to cook them separately and add them to the soup at the end.)
Stir in some cilantro. Taste and season with a touch more salt, if needed. Serve in large bowls and garnish with the green onions and a bit more cilantro leaves.
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Adapted from a Michael Smith recipe | Small photo above also Michael Smith
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Comments
Excellent! Everyone loved it. I did add the Thai chili as you suggested because we like our Thai food hot! I broke the noodles into smaller pieces before adding them to the pot because they are hard to keep on the spoon, as you said. I wouldn't change a thing!
Janet on January 29, 2012 5:06 PM
Hi Janet. So glad you enjoyed it! Good call breaking up the rice noodles. I think I will do that next time I make it. Much easier to eat :)
Jen on January 29, 2012 6:40 PM