Aside from potstickers, I could eat Thai food every day.
We have a wonderful local Thai restaurant called Ann’s, but to avoid spending all my money there, I like to experiment with dishes using these Thai staples:
- Fish sauce
- Chili-garlic sauce
- Mungbean noodles (aka glass or cellophane noodles)
- Coconut milk
One of my favorite ways to combine all of these ingredient is in a nice pot of soup like this one.
At the onset of all these crazy cold spells, I needed some Thai soup therapy stat so I threw a few ingredients together and came up with this Coconut Chicken Noodle Soup. It may not be an official Thai recipe, but who cares?
Hope you enjoy this dish as much as I do!
Thai Chicken Noodle Soup
In a 6-quart pot, heat 2 tablespoons of sesame oil and 1 tablespoon coconut oil over medium-high heat until hot. Add 1 cup of thinly-sliced small onion (about 1 small onion) and 2 large carrots cut into thick matchstick-like pieces.
Saute, stirring occasionally until onions are translucent, about 5-7 minutes.
Grate 2 large cloves of garlic and peel and halve a 1-inch piece of ginger. Add to the veggies along with a heaping tablespoon of chili-garlic sauce (such as Sambal Oelek) or Siracha. Stir and cook one minute.
Then pour in 4 cups of chicken broth and add one lime leaf.
Cook’s Note: Lime leaves are sold in specialty stores and are responsible for that heavenly citrusy aroma in most Thai curries. Don’t have a lime leaf? Peel a strip of zest from a lime and use that instead. Or use a piece of lemongrass.
Cover pot and bring to a boil. Reduce heat to low and add three bundles of dried mung bean or glass noodles.
What the heck are mungbean noodles? Mungbean noodles are thin, clear noodles made of starch and water and are often found in spring rolls. Also called glass or cellophane noodles, they are available in most stores in the Asian foods aisle.
Next, add one medium chicken breast cut into thin slices. Cover pot and reduce heat to low. Cook until chicken is cooked through, about 5-7 minutes.
Turn off heat and add 1/3 cup fish sauce and a 12-ounce can of premium coconut milk.
Cook’s Note: You could also use low-fat coconut milk. I wouldn’t recommend the stuff that comes refrigerated in a carton, though. Too thin and watery.
Stir in a couple thinly-sliced scallions and a handful of chopped cilantro.
Serve hot with a few squeezes of fresh lemon or lime juice and garnish with more scallions and cilantro.
Since I like to play with my food, chopsticks are the perfect tool for hunting down the all those yummy noodles. However, if you like to get down to business, a fork will do. 🙂
Hope you have enjoyed this soup series as much as I have. Be sure to checkout the great recipes that have been shared below!
- 2 tablespoons sesame oil
- 1 tablespoon coconut or canola oil
- 1 small onion, thinly sliced
- 2 large carrots, peeled and cut into thick matchsticks
- 2 large cloves garlic, grated
- 1″ piece of ginger, peeled and cut in half
- 1 lime leaf
- 1 heaping tablespoon chili-garlic sauce or Siracha
- 4 cups chicken broth
- 1 medium uncooked chicken breast, cut into thin pieces
- 1/3 cup fish sauce
- 1 cup canned coconut milk
- 2 cups dried mung bean noodles
- Freshly squeezed lime or lemon juice
- In a large pot heat oils over medium-high heat until hot. Add carrot, onion and ginger and saute, stirring occasionally until onions are translucent (5-7 minutes). Stir in garlic and cook another minute.
- Add chili sauce and stir. Pour in 4 cups of chicken broth and lime leaf. Cover pot and bring to a boil.
- Add the mung bean noodles and cook uncovered until noodles are just softened, about 5-7 minutes. Stir in chicken and simmer until chicken is cooked through.
- Turn off heat and stir in fish sauce and coconut milk. Remove ginger pieces and lime leaf.
- Serve hot with a garnish of scallions and cilantro and a squeeze of fresh lime or lemon juice.
A big THANK you to Lori at A Bright and Beautiful Life for hosting this delicious soup series.
Here are my favorites from these past couple months:
Vietnamese Pho by Pretty Wrapped
Sausage and Eggplant Soup by White Gunpowder
Slow Cooker Cheddar Soup by Red Cottage Chronicles
Hearty Chicken Curry Soup by A Bright and Beautiful Life