Description
Comforting asian chicken noodle soup blends savory broth with tender chicken and silky noodles. Home cooks discover a simple yet satisfying meal that warms souls and delights palates.
Ingredients
Scale
- 1 pound (454 g) boneless chicken thighs
- 2 (14 oz) cans quality coconut milk
- 5 cups (1.2 L) low sodium chicken broth
- 3 oz (85 g) rice vermicelli
- 4 garlic cloves, minced
- 1 onion, diced
- 2 medium carrots, sliced
- 8 oz (227 g) cremini mushrooms, sliced
- 1 red bell pepper, chopped
- 1 cup bite-size cauliflower florets
- 5–6 kaffir lime leaves
- 2–4 tbsps red curry paste
- 2 tbsps olive oil
- 2 tbsps low sodium soy sauce
- 2 tbsps fish sauce
- 2 tbsps brown sugar
- 3 tbsps minced Thai or regular basil
- ¼ cup chopped cilantro
- 2–3 tbsps fresh lime juice
- 1 tbsp freshly grated ginger
- 1 ½ tsps salt
- ½ tsp pepper
- 1 ½ tsps sriracha
- Crushed peanuts
- Chopped cilantro
- Fresh lime juice
Instructions
- Searing Protein: Heat a large Dutch oven over medium-high, creating a sizzling surface with oil. Expertly brown chicken pieces for two minutes per side, then transfer to a plate while preserving the flavorful drippings.
- Aromatic Base: Sauté onions and carrots in the existing drippings, introducing curry paste, ginger, and garlic. Cook until vegetables soften and release their fragrant essences, developing a rich flavor foundation.
- Liquid Infusion: Return seared chicken to the pot, then pour in chicken broth, coconut milk, soy sauce, fish sauce, kaffir lime leaves, basil, brown sugar, salt, and pepper. Bring to a robust boil, then reduce to a gentle simmer for 15 minutes until chicken becomes tender and easily shreddable.
- Vegetable and Noodle Integration: Extract and shred the chicken while simultaneously adding mushrooms, bell peppers, and cauliflower to the simmering liquid. Incorporate rice noodles, cooking until they reach a perfect al dente texture.
- Final Flavor Enhancement: Reintroduce shredded chicken, then fold in fresh cilantro, lime juice, and sriracha sauce. Remove kaffir lime leaves and adjust seasoning with additional sriracha or lime juice as needed. Thin the soup with extra broth or coconut milk if desired.
- Serving Presentation: Ladle the soup into individual bowls, generously garnishing with crushed peanuts and extra cilantro. Accompany with a lime wedge to allow diners to personalize their culinary experience.
Notes
- Sear Chicken Correctly: Golden-brown exterior develops intense flavor, so ensure high heat and avoid overcrowding the pot for perfect caramelization.
- Balance Spice Levels: Curry paste and sriracha can be potent, so add gradually and taste frequently to control heat intensity without overwhelming other flavors.
- Noodle Texture Matters: Rice noodles cook quickly and can become mushy, so add them near the end and cook just until al dente to maintain ideal texture and prevent overcooking.
- Optimize Flavor Layering: Remove kaffir lime leaves before serving, as they can become bitter if left too long, and always finish with fresh herbs and citrus to brighten the overall soup profile.
- Prep Time: 15min
- Cook Time: 30min
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg