Thai Coconut Chicken Noodle Soup
Thai Coconut Chicken Noodle Soup is a dairy free soup. One serving contains 534 calories, 18g of protein, and 34g of fat. For $3.02 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. It is perfect for Autumn. 694 people have tried and liked this recipe. A mixture of canned coconut milk, rice noodles, fish sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a rather pricey recipe for fans of Asian food. It is brought to you by Cinnamon Spice and Everything Nice. From preparation to the plate, this recipe takes roughly 1 hour. With a spoonacular score of 78%, this dish is good. Thai Coconut Chicken Noodle Soup, Thai Coconut Curry Shrimp Noodle Soup, and KHAO SOI -15 MINUTE THAI COCONUT NOODLE SOUP are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
2 (14 ounce) cans coconut milk
2 carrots, shredded
2 cups chicken broth
2-3 tablespoons of fish sauce
1/2 cup fresh cilantro, chopped
2 tablespoons fresh ginger, minced or grated
6 green onions, diced or snipped with kitchen shears
zest and juice of 2 limes
2 stalks of lemon grass, halved lengthwise, woody leaves removed, wacked 3 times with a knife or meat mallet
8 ounces rice noodles (I like Pad Thai noodles)
3 boneless, skinless chicken breasts (about 1 +1/4 pounds), thinly sliced in 1 inch strips
Equipment:
pot
ladle
bowl
slow cooker
Cooking instruction summary:
To a large soup or stock pot add enough coconut milk to generously cover the bottom of the pot; add chicken and cook on medium heat 4-5 minutes. Add the remaining coconut milk, broth, edamame, carrots, ginger, cilantro, green onions, lemon grass, fish sauce and lime zest and half the juice. Season with a couple dashes of salt or soy sauce. Bring to a simmer and cook 30 minutes.Meanwhile cook rice noodles according to package direction. Remove lemon grass stalks from soup, stir in remaining lime juice and taste. Add more salt or soy sauce if needed.For serving add some of the cooked noodles to a bowl and ladle soup over top.Add all the ingredients to a large crockpot except the noodles. You can add the chicken breasts whole. Cook on high 4-5 hours or low 7-8. A half hour before serving remove chicken breasts to a plate and shred using 2 forks or chop into bite size pieces. Add chicken back to pot along with the lime juice and continue cooking on high for a 1/2 hour. Taste and season with additional salt or soy sauce. Meanwhile cook noodles separately, add a helping of cooked noodles to a bowl and ladle soup over top.
Step by step:
1. To a large soup or stock pot add enough coconut milk to generously cover the bottom of the pot; add chicken and cook on medium heat 4-5 minutes.
2. Add the remaining coconut milk, broth, edamame, carrots, ginger, cilantro, green onions, lemon grass, fish sauce and lime zest and half the juice. Season with a couple dashes of salt or soy sauce. Bring to a simmer and cook 30 minutes.Meanwhile cook rice noodles according to package direction.
3. Remove lemon grass stalks from soup, stir in remaining lime juice and taste.
4. Add more salt or soy sauce if needed.For serving add some of the cooked noodles to a bowl and ladle soup over top.
5. Add all the ingredients to a large crockpot except the noodles. You can add the chicken breasts whole. Cook on high 4-5 hours or low 7-
6. A half hour before serving remove chicken breasts to a plate and shred using 2 forks or chop into bite size pieces.
7. Add chicken back to pot along with the lime juice and continue cooking on high for a 1/2 hour. Taste and season with additional salt or soy sauce. Meanwhile cook noodles separately, add a helping of cooked noodles to a bowl and ladle soup over top.
Nutrition Information:
covered percent of daily need
