Thai Chicken Noodle Soup

Key Ingredients & Substitutions

Vegetable Oil: Use any neutral oil, like canola or sunflower oil. If you’re aiming for more flavor, sesame oil works great too but use it in moderation as it can be strong.

Red Curry Paste: This gives the dish a lot of flavor! If you can’t find it, use a mix of cayenne pepper and curry powder, but keep in mind it won’t be quite the same.

Coconut Milk: For a lighter option, use light coconut milk or even unsweetened almond milk, but this will change the creaminess a bit.

Chicken: You can substitute chicken with tofu for a vegetarian option. Shredded rotisserie chicken is also a great time-saver!

Fish Sauce: If you’re looking for a vegetarian alternative, soy sauce or tamari works well, just add a little less to start and taste as you go.

How Do I Get My Noodles Perfectly Cooked?

Cooking rice noodles just right can be tricky, but it’s simple! Follow these tips to avoid mushy or hard noodles:

• Always check the package instructions for specific cooking times as it varies based on the thickness.
• Soak them in hot water if you’re using thin rice noodles; this usually takes only about 5-7 minutes.
• If you’re boiling, cook until slightly underdone because they’ll continue to cook in the soup.
• Rinse cooked noodles under cold water to stop the cooking process and prevent sticking.

How to Make Thai Chicken Noodle Soup

Ingredients You’ll Need:

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 2 boneless, skinless chicken breasts, thinly sliced
• 1 cup mushrooms, sliced (shiitake or button)
• 2 cups fresh spinach leaves
• 6 oz rice noodles (thin or medium thickness)
• 2 tablespoons fish sauce
• 1 tablespoon lime juice, plus lime wedges for serving
• 1 teaspoon sugar
• Fresh cilantro leaves, for garnish
• Fresh red chili slices or chili oil, for garnish (optional)
• Black pepper to taste

How Much Time Will You Need?

This delicious Thai chicken noodle soup takes about 30 minutes to prepare. You’ll need around 10 minutes for preparation and about 20 minutes for cooking. It’s a quick and tasty meal perfect for any day of the week!

Step-by-Step Instructions:

1. Heat the Aromatics:

Start by heating the vegetable oil in a large pot over medium heat. Once it’s warm, add the minced garlic and grated ginger. Sauté them for about 1 minute until you can really smell their wonderful aroma!

2. Add the Curry Paste:

Next, stir in the red curry paste and cook it for another minute. This will really help to release the flavors into the oil and set the stage for your soup.

3. Create the Broth:

Now it’s time to pour in the chicken broth and coconut milk. Stir it all together and bring it to a gentle simmer. The mixture should start bubbling lightly to let you know it’s heating up!

4. Cook the Chicken and Mushrooms:

Add the thinly sliced chicken breasts and sliced mushrooms into the pot. Let everything simmer for about 8 to 10 minutes, until the chicken is cooked all the way through and tender.

5. Prepare the Noodles:

While the soup is simmering, cook your rice noodles in a separate pot according to the package instructions. They usually just need a few minutes until they are tender. Remember to drain them and set them aside when done!

6. Add Spinach and Seasonings:

Add the fresh spinach leaves, fish sauce, lime juice, and sugar to the pot. Stir gently to combine everything, allowing the spinach to wilt into the cozy broth.

7. Final Touches:

Season your soup with black pepper to taste. Feel free to add more of your favorite spices if you want it spicier!

8. Serve It Up:

To serve, divide the cooked noodles among individual bowls. Then, ladle the hot soup over the noodles, making sure each bowl gets a good mix of chicken and veggies.

9. Garnish and Enjoy:

For a fresh finish, garnish each bowl with cilantro leaves, a wedge of lime, and if you like a bit of heat, some sliced red chili or a drizzle of chili oil.

10. Dig In!

Serve immediately while it’s hot and enjoy the fragrant, creamy, and tangy flavors of this Thai chicken noodle soup!

Can I Use Other Proteins in This Soup?

Absolutely! You can substitute the chicken with tofu for a vegetarian version, or use shrimp or beef if you prefer. Just adjust the cooking time according to the protein you choose—shrimp typically cooks quickly, while beef may need a bit more time to get tender.

How Can I Adjust the Spice Level?

If you want to make the soup milder, reduce the amount of red curry paste or omit fresh chili garnishes. For a spicier kick, consider adding more red curry paste, sliced jalapeños, or a splash of sriracha to the bowl before serving!

What’s the Best Way to Store Leftovers?

Store any leftover soup in an airtight container in the fridge for up to 3 days. To keep the noodles from getting soggy, store them separately and add them to the reheated soup when ready to eat. Reheat gently on the stove or in the microwave.

Can I Make This Soup Vegetarian?

Yes, simply replace the chicken with firm tofu or additional vegetables like bell peppers, carrots, and broccoli. Use vegetable broth instead of chicken broth and skip the fish sauce. You can enhance the flavor with additional soy sauce or tamari!