Thai Coconut Chicken Noodle Soup

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cups chicken broth
• 1 can (13.5 ounces) coconut milk
• 2 stalks lemongrass, tender inner parts only, finely chopped
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 2 cups rice noodles, cooked
• 1 red bell pepper, thinly sliced
• 2 cups spinach or Thai basil leaves
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• Green onions, chopped (for garnish)
• Lime wedges (for serving)

Steps

1. 1 Heat oil in a large pot over medium heat. Add chicken and cook until browned.
2. 2 Stir in lemongrass, ginger, garlic, and turmeric; cook for 1 minute.
3. 3 Pour in chicken broth and coconut milk, bring to a gentle simmer.
4. 4 Add red bell pepper and cook for 5 minutes.
5. 5 Stir in cooked rice noodles, spinach or Thai basil, fish sauce, and lime juice.
6. 6 Simmer for another 3 minutes, ensuring the spinach is wilted and flavors are combined.
7. 7 Serve hot, garnished with green onions and lime wedges on the side.

Equipment

• Large pot

Variations

• Add shrimp for a seafood twist.
• Use tofu instead of chicken for a vegetarian option.

Substitutions

• Substitute chicken broth with vegetable broth for a vegetarian version.
• Use regular basil if Thai basil is unavailable.

Pairings

• Pairs well with a light lager or a glass of riesling.
• A side of crispy spring rolls would complement this soup beautifully.

Nutrition

Tips

• For a spicier kick, add sliced Thai chilies with the lemongrass.
• If you can't find lemongrass, use a teaspoon of dried lemongrass or omit it.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a side of jasmine rice for a heartier meal.
• Pair with a crisp Asian pear salad.

FAQ