Thai Chicken Soup
This flavorful Thai chicken soup is made with sauteed veggies, tender chicken, and rice noodles in a coconut broth flavored with fresh ginger, garlic, and lime.
Servings: 6 people
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1½ tablespoons olive oil
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
For the Soup
- 1 tablespoon vegetable oil
- 1 shallot thinly sliced
- 2 cloves garlic minced
- 1½ tablespoons grated ginger
- 1 large carrot peeled and shredded
- 8 ounces shiitake mushrooms
- 3 tablespoons Thai green curry paste
- 4 cups chicken stock
- 15 ounce can coconut milk shaken
- 1 tablespoon fish sauce
- 3 tablespoons fresh lime juice
- salt and black pepper to taste
- 6 ounces thin rice noodles cooked and drained per the package’s instructions
- ½ cup chopped fresh cilantro
Instructions
For the Chicken
- Prep. Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- Make the chicken. Drizzle the chicken with olive oil and season with salt and pepper. Arrange the seasoned chicken breasts on the prepared baking sheet and bake for 20 minutes or until a meat thermometer inserted into the thickest part of the largest breast reads 162˚F to 165°F.
- Rest, then shred. Remove the chicken from the oven and allow it to rest for 5 minutes. Cube or shred the meat and set aside.
For the Soup
- Saute the aromatics. Heat the vegetable oil in a large pot over medium heat. Add the shallot, minced garlic, and grated ginger. Cook for 2-3 minutes or until fragrant.
- Saute the veggies. Add the carrots and mushrooms to the pot and saute until the mushrooms are lightly browned, about 4 minutes.
- Build the broth. Stir the curry paste into the pot and cook for 1 minute. Stir in the chicken stock, coconut milk, and fish sauce. Bring the soup to a simmer, reduce the heat to low, and simmer for 15 minutes.
- Put it all together. Stir the shredded chicken into the soup and let it simmer for an additional minute. Turn off the heat.
- Season. Stir in the lime juice, taste, and season with salt and pepper as desired.
- Serve. Divide the cooked rice noodles between 6 bowls and ladle the soup over the noodles. Garnish with chopped fresh cilantro.
Notes
- Rest the chicken for 5 minutes before shredding it.
- Use fresh veggies, ginger, and lime for peak flavors.
- Taste the curry paste because the heat varies, and use as much or as little as you want.
- Cook the noodles separately to avoid sogginess.
- Instead of chicken, you could use tofu, steak, shrimp, or scallops.
- For extra spice, mix in red chili flakes, red curry paste, or diced Jalapeno.
- Feel free to use different veggies, like bok choy, zucchini, bean sprouts, etc.
- Keep leftovers in the fridge for up to 4 days or freeze for 3 months. Store the noodles separately.
Nutrition
Serving: 8ounces | Calories: 455kcal | Carbohydrates: 40g | Protein: 16g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 1165mg | Potassium: 716mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3297IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 2mg
