Thai-Inspired Chicken Noodle Soup

This one pot Thai-inspired chicken noodle soup is a vibrant take on the classic Winter comfort food. But with it all made in one pot, a rich broth from start to finish in under 45 minutes, and packed full of vegetables, it’ll be a great help to start out the new year in style. 

Thai chicken noodle soup

Happy New Year, friends! I know I’m not alone in wanting to eat a little lighter after all of the holiday festivities, and this soup does the trick. You can play around with the noodle-to-carrot ratio (or completely omit the noodles for a paleo-friendly version) for your ideal soup. 

Thai-inspired Chicken Noodle Soup

And you guys, this broth. It’s so rich and silky and flavorful. And EASY. You just dump in your ingredients and simmer for about 30 minutes, and it’s ready for the quick cooking ingredients. Which only take about 5 minutes to cook. So from start to finish it really is less than 45 minutes. And you get this:

Thai-inspired Chicken Noodle Soup

It’s as good as it looks. And it fights the Winter blues and sniffles like a champ.

Thai-Inspired Chicken Noodle Soup
Serves 6
This one pot Thai-inspired chicken noodle soup is a vibrant take on the classic Winter comfort food. But with it all made in one pot, a rich broth from start to finish in under 45 minutes, and packed full of vegetables, it'll be a great help to start out the new year in style.
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302 calories
31 g
24 g
15 g
13 g
12 g
522 g
139 g
4 g
0 g
1 g
Nutrition Facts
Serving Size
522g
Servings
6
Amount Per Serving
Calories 302
Calories from Fat 128
% Daily Value *
Total Fat 15g
23%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 24mg
8%
Sodium 139mg
6%
Total Carbohydrates 31g
10%
Dietary Fiber 4g
15%
Sugars 4g
Protein 13g
Vitamin A
167%
Vitamin C
234%
Calcium
6%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 cups water
  2. 8 oz fresh shiitake mushrooms, cleaned, stems removed, and sliced thin
  3. 2 medium boneless, skinless chicken breasts (preferably free range and organic)
  4. 1 one inch knob of fresh ginger, peeled and crushed with the side of a knife
  5. 3 cloves garlic, crushed with the side of a knife
  6. 2 scallions, cut into 2 inch pieces
  7. unrefined sea salt
  8. 1 can full-fat coconut milk
  9. 3~5 Thai chilis, sliced thinly (optional)
  10. 2 red or orange bell peppers, core and pith removed and sliced thinly
  11. 4 large carrots, scrubbed clean
  12. 4 ounces thin rice noodles**
  13. 2~3 limes
  14. fresh cilantro
Instructions
  1. In a large pot, bring water, shiitake, chicken, ginger, garlic, scallions, and 2 teaspoons salt to a boil. Once boiling, drop the heat to a gentle simmer and let simmer for 20~30 minutes until the chicken is fully cooked. Remove the chicken from the pot and let cool slightly. Remove the ginger, garlic, and scallions from the pot.
  2. Meanwhile, slice the carrots with a spiralizer on the thinnest blade possible to make carrot noodles*. Trim the carrots to edible lengths.
  3. Shred the chicken with two forks and add back to the pot. Add coconut milk. Add the chilis (if using), carrots, bell peppers, dried rice noodles, and let simmer for roughly 5 minutes until the noodles are tender. Take the pot off of the heat and add the juice of 1 or 2 limes to taste, cilantro, and season with more salt if needed. Serve immediately with a lime wedge and more cilantro on the side.
Notes
  1. *If you don't have a spiralizer, you can use a mandolin slicer with a julienne blade or slice as thinly as possible with your knife.
  2. **For a grain-free/paleo variation, omit the rice noodles and increase the carrots to 6 large carrots.
beta
calories
302
fat
15g
protein
13g
carbs
31g
more
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dinners, easy, gluten free, noodles, paleo, soup | January 2, 2017 | By

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Comments

  1. Leave a Reply

    Marnie
    January 3, 2017

    This looks so good and so beautiful. Wish I could be enjoying it with you. Can’t wait to try it out. Miss you.

    • Leave a Reply

      Lillian
      January 15, 2017

      Miss you, friend! I wish we could be enjoying it together as well!

  2. Leave a Reply

    maren
    January 5, 2017

    looks so yummy! do you soak the rice noodles before adding them or just cook them in the broth for those last 5 minutes? It never says when to add them.

    • Leave a Reply

      Lillian
      January 15, 2017

      Hi Maren! I just add them right into the soup and let them simmer until done. Sorry about that, I’ll fix it.

  3. Leave a Reply

    Mary Fouts
    March 16, 2017

    I made this last night for dinner. Omitted the rice noodles, and served the soup in soup bowls over steamed organic brown basmati rice. Absolutely delicious! Love the colorful vegetable and herb combinations in the soup. I bet the leftovers will be even more tasty.

    • Leave a Reply

      Lillian
      March 16, 2017

      What a brilliant idea! I’m so glad you liked it. Thank you so much for visiting!

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