Description
A comforting and flavorful Thai chicken noodle soup with a creamy coconut broth, perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken breast, sliced
- 8 oz rice noodles (gluten-free if desired)
- 1 can coconut milk
- 4 cups chicken broth
- 1 tablespoon lemongrass, chopped
- 1 lime, juiced
- 1 teaspoon chili paste or fresh chili (to taste)
- 2 cups mixed vegetables (bell peppers, carrots, snap peas)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat a splash of oil in a large pot over medium heat. Add the sliced chicken and cook until browned and cooked through, approximately 5-7 minutes.
- Stir in the lemongrass and chili paste, allowing them to fragrant the oil for 1-2 minutes.
- Pour in the chicken broth and canned coconut milk, raising the heat slightly to bring the mixture to a simmer.
- Integrate the rice noodles and mixed vegetables into the soup, cooking for an additional 5 minutes until the noodles are tender and veggies are cooked to your liking.
- Mix in the lime juice and season with salt and pepper to enhance the flavors.
- Serve hot, garnished with fresh cilantro for an aromatic finish.
Notes
For quicker prep, consider using pre-cooked rotisserie chicken. Let the soup simmer longer for deeper flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg