Thai-Inspired Chicken Noodle Soup
35min
20min
1
495
Chef's Note
This soup can be prepared in stages: make the broth and cook the chicken up to 2 days ahead, then reheat and add the fresh ingredients just before serving. For a spicier version, add a tablespoon of Thai red curry paste to the broth. The coconut milk can be omitted for a lighter soup, or increased for a creamier texture.
Tags
Ingredients
6 oz boneless skinless chicken breast
2 oz rice noodles
2 cups chicken broth
1 stalk lemongrass stalk
1 inch ginger
2 cloves garlic cloves
1 medium lime
1 tbsp fish sauce
1 tsp brown sugar
1 small red chili
2 small baby bok choy
1 medium carrot
2 stalks scallions
1/4 cup bean sprouts
1/4 cup fresh cilantro
8 leaves fresh basil leaves
1/4 cup coconut milk
1 tsp sesame oil
Instructions
- 1
Prepare the aromatics: Trim the lemongrass stalk, remove the tough outer layers, and bruise with the back of a knife. Peel and slice the ginger into thin coins. Peel and lightly crush the garlic cloves.
- 2
In a medium pot, bring the chicken broth to a simmer. Add the lemongrass, ginger, and garlic. Cover and simmer on low heat for 10 minutes to infuse the broth.
- 3
While the broth simmers, julienne the carrot into thin matchsticks, trim and chop the bok choy, thinly slice the scallions (separating white and green parts), and thinly slice the red chili (remove seeds for less heat).
- 4
Add the chicken breast to the infused broth and simmer gently for about 10-12 minutes until cooked through. Remove the chicken and set aside to cool slightly before shredding.
- 5
Strain the broth to remove the aromatics, then return it to the pot. Add fish sauce, brown sugar, the juice of half a lime, and coconut milk. Bring back to a simmer.
- 6
In a separate bowl, soak the rice noodles in hot water according to package directions until just tender, then drain.
- 7
Add the carrots and white parts of scallions to the broth and simmer for 2 minutes. Add the bok choy and simmer for another minute until just wilted.
- 8
Shred the cooked chicken and add it back to the soup along with the drained rice noodles. Stir gently and remove from heat.
- 9
Ladle the soup into a serving bowl. Top with bean sprouts, cilantro, basil leaves, green parts of scallions, sliced chili, and a drizzle of sesame oil.
- 10
Serve with remaining lime half cut into wedges for squeezing over the soup.
Nutrition Information (per serving)
495
35g
55g
18g
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