The magic of fall in the air fills our homes with a delightful aroma as we gather around the kitchen to create something warm and nourishing. Today’s star recipe is Thai Chicken Noodle Soup, perfect for bringing the family together. Imagine slurping on tender rice noodles submerged in a fragrant broth, with succulent pieces of chicken, bright green cilantro, and fresh lime wedges adding zing. This dish is not just a treat for your taste buds, but a comforting hug in a bowl, ideal for chilly evenings or when you want to make dinnertime special. Let’s embark on this culinary journey filled with love and warmth, where every spoonful brings us closer together.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Skill Level: Easy
Ingredients
- 200g rice noodles
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, thinly sliced
- 1 large carrot, julienned
- 500g boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 2 cups coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons brown sugar
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Red chili flakes, for garnish
- Fresh herbs (Thai basil, mint), for garnish
- Lime wedges, for serving
Instructions
- Soak the rice noodles in warm water according to the package instructions. Drain and set aside.
- Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking until the onion is translucent and the mixture is fragrant, about 3-4 minutes.
- Add the red bell pepper and carrot, sautéing for another 2-3 minutes until slightly softened.
- Add the chicken pieces to the pot, cooking until they start to brown, about 5 minutes.
- Stir in the red curry paste, ensuring the chicken and vegetables are well-coated with its rich flavor.
- Pour in the chicken broth and coconut milk, bringing the mixture to a gentle simmer. Cook for 10-12 minutes, allowing the chicken to fully cook and the flavors to meld.
- Add the fish sauce, soy sauce, and brown sugar, stirring well. Adjust the seasoning to taste.
- Add the soaked rice noodles to the pot, cooking for an additional 2-3 minutes until the noodles are tender.
- Stir in the lime juice just before serving to add a fresh, zesty note.
- Serve the soup hot, garnishing with chopped cilantro, red chili flakes, and fresh herbs. Provide lime wedges on the side for an extra citrusy punch.
Helpful Tips
For a more intense flavor, let the broth simmer longer before adding the noodles. If you’re not a fan of spice, reduce or omit the red chili flakes. To make the dish vegetarian, substitute the chicken with tofu and use vegetable broth.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if the noodles have soaked up too much liquid.
Paired Recommendations
Complement your Thai Chicken Noodle Soup with a light cucumber salad or spring rolls. For drinks, a refreshing Thai iced tea or coconut water will perfectly balance the meal.
At Zynahz, our mission is to bring joy and creativity into your kitchen. We hope this Thai Chicken Noodle Soup Recipe fills your home with warmth and happiness. We encourage you to try this recipe and share your delightful results with Zynahz. Don’t forget to share the recipe with your friends and family, spreading the culinary love. Dive deeper into the world of flavors on Zynahz, follow us on social media, and sign up for our newsletter for more inspiring recipes.
