Thai-Inspired Chicken Noodle Soup

Name: Thai-Inspired Chicken Noodle Soup
Cuisine: Asian, Thai
Ingredients: 2 (~170 g each) chicken breasts (organic, pasture raised when possible // see vegan option in notes); 30 ml coconut aminos or tamari (or soy sauce if not gluten-free); 30 ml avocado or coconut oil; 80 g thinly sliced shallot (mince if you prefer a finer texture); 12 g minced fresh ginger; 3 cloves garlic, minced; 60 g green curry paste (we like Thai Kitchen brand for store bought); 2 400-ml cans light coconut milk; 950 ml chicken broth (or bone broth); 1 sprig lemongrass, trimmed and split in half (optional // lightly pound with the dull edge of a knife to open up the aroma); 1/2 tsp sea salt, plus more to taste; 1-2 tsp maple syrup; 1 fresh Thai chili, sliced at an angle (optional // omit for less heat); 1 box thin rice noodles (we prefer Thai Kitchen brand) or white rice (or sub green peas for grain-free); Fresh cilantro or mint (optional); Lime wedges (optional)

8 steps

Updated at: Sun, 20 Oct 2024 10:55:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories626.8 kcal (31%)

Total Fat26.4 g (38%)

Carbs74.4 g (29%)

Sugars5.7 g (6%)

Protein20.7 g (41%)

Sodium2124.7 mg (106%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 x 170gchicken breasts

organic, pasture raised when possible, see vegan option in notes

30mlcoconut aminos

or tamari, or soy sauce if not gluten-free

30mlavocado oil

or coconut

80gshallot

thinly sliced, mince if you prefer a finer texture

12gfresh ginger

minced

3cloves garlic

minced

60ggreen curry paste

we like Kitchen brand for store bought

2 x 400mlcans light coconut milk

950mlchicken broth

or bone broth

1 spriglemongrass

trimmed and split in half, optional, lightly pound with the dull edge of a knife to open up the aroma

½ tspsea salt

plus more to taste

1 tspmaple syrup

1fresh Thai chili

sliced at an angle, optional, omit for less heat

1 boxrice noodles

thin, we prefer brand, or white rice, or sub green peas for grain-free

Instructions

Step 1

For deeper flavor, use a fork to poke holes in the chicken and top with coconut aminos (or tamari) to begin marinating. Set aside.

Step 2

Heat a large pot over medium heat. Once hot, add oil, shallot, ginger, and garlic. Sauté until translucent and fragrant. Turn down heat if browning too quickly.

Step 3

Add curry paste and stir. Cook for 1-2 minutes more. Then add coconut milk, chicken broth, lemongrass (optional), salt, maple syrup, and Thai chili (also optional). The lemongrass and chili are both optional and infuse the broth with more flavor.

Step 4

Bring to a very gentle boil over medium heat. Once simmering, add the marinated chicken and cover. Adjust heat as needed to avoid boiling (you’re looking for a consistent simmer).

Step 5

Simmer chicken until cooked through, ~10-12 minutes. Then remove from pot and shred with two forks. Return to pot and simmer for 5 minutes more.

Step 6

Taste broth and adjust flavor as needed, adding more salt to taste, coconut aminos for umami / depth of flavor, maple syrup for sweetness, or curry paste for more intense curry flavor.

Step 7

If serving with noodles: Either soak in just boiling water for 5-10 minutes (or until tender) and drain, or add to the broth and cook until tender, ~ 5 minutes.

Step 8

Serve as is or garnish with fresh herbs and lime wedges. Store leftovers covered in the refrigerator up to 3-4 days or in the freezer up to 1 month. If freezing, it’s best to keep the noodles out of the broth (and make fresh as needed) as they don’t reheat well and can be quite fragile.