How to Make Thai Noodle Soup
- cook TIME 27 mins
- prep TIME 8 mins
- total TIME 35 mins
Ingredients (23)
- 18 oz skinless boneless chicken thighs cut into 3” chunks
- 12 oz carrots rolling cut
- 2 oz onion chopped
- 1 tbsp garlic finely chopped
- 1 tbsp shallots finely chopped
- 1 tbsp lemongrass finely chopped
- 1 tsp ginger finely chopped
- 1/4 tsp galangal finely chopped
- 1/4 cup cilantro finely chopped
- 2 tbsp Thai basil thinly sliced
- 14 oz cooked rice noodles from about 12 oz dry
- 0.5 oz red jalapeño thinly sliced
- 2 1/2 tbsp olive oil
- 1/2 cup coconut milk
- 1 tsp brown sugar
- 1 tsp lime juice
- 1/2 tsp ground black pepper
- 1/2 tsp fish sauce
- 1/2 tsp salt
- 1/2 tsp curry powder
- 1/2 tsp red curry paste
- 1/4 tsp cumin powder
- 3 cup unsalted chicken broth
INSTRUCTIONS
Prep:
Cut 18 oz chicken into 3” chunks.
Roll-cut the carrots: Roll and cut the carrot: start from the bottom of a peeled carrot: make a diagonal cut through the end to have a 1/2" piece. Turn the carrot so the flat side faces up, and make the same cut to have a piece similar in size to the previous one. Keep rolling and cutting until you end up with even chunks. Measure out 12 oz.
Chop 2 oz onion.
Mince 1 tbsp garlic.
Mince 1 tbsp shallot.
Mince 1 tbsp lemongrass.
Mince 1 tsp ginger.
Chop 1/4 tsp galangal.
Chop 1/4 cup cilantro.
Thinly slice 2 tbsp Thai basil
Cook the rice noodles: boil about 12 oz dry rice noodles for about 5 minutes (depending on the package instructions). Drain, rinse, let cool, and measure out 14 oz.
Thinly slice 0.5 oz red jalapeños.
Cook:
Stir-fry the aromatics: Heat 2 1/2 tbsp olive oil in a non-stick pot over medium heat for 1 minute. Sauté 1 tbsp garlic, 1 tbsp shallot, 1 tbsp lemongrass, 1/4 tsp galangal and 1 tsp ginger for 2 minutes.
Add onion and carrots: 2 oz onion and 12 oz carrots. Stir to cook for 2 minutes.
Add chicken and seasonings (except fish sauce and coconut milk): Add 18 oz chicken thighs along with 1 tsp brown sugar, 1 tsp lime juice, 1/2 tsp ground black pepper, 1/2 tsp salt, 1/2 tsp curry powder, 1/2 tsp red curry paste, and 1/4 tsp cumin powder. Mix and leave to cook for 10 minutes.
Add chicken broth and simmer: Pour in 3 cups chicken broth and simmer for 10 minutes.
Shred the chicken: Take the chicken out and shred into strips. We don't cut them into strips at first because they're juicier this way.
Stir in coconut milk and fish sauce: Add the chicken back to the pot along with 1/2 cup coconut milk and 1/2 tsp fish sauce. Stir and turn off the heat.
Garnish and serve: Garnish with 0.5 oz red jalapeño, chopped cilantro and sliced Thai basil. Divide 14 oz cooked rice noodles among 4 serving bowls, and ladle the soup on top.
