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Thai Chicken Noodle Soup

09 Dec

My honey came home from work today sniffling, sneezing and coughing, so what does that mean? The chicken noodle soup he actually enjoys. (He’s not a fan of chicken). You can make this as mild or as spicy as you like by adjusting the amount of red chili paste. The recipe here is at “mild”. *NOTE* I’ve added a noodle dish alternative at the bottom and it’s super tasty if you’re not a big “soup” fan.

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Thai Chicken Noodle Soup

Put all of this in a crockpot and just let it simmer on high for a couple of hours to really blend the flavors. If you have a large crockpot, definitely double the recipe.

4 c. vegetable broth

1 can coconut milk (not light)

juice of 3 limes

zest of 1 lime

3 garlic cloves, minced

3 Tbsp fish sauce

2 tsp red chili paste (or to taste)

1 inch fresh ginger, peeled and grated

*optional: 1 red bell pepper, finely minced and a handful of cilantro

2 large or 4 small chicken breasts, already cooked and diced

Just before serving, boil enough water to cover your noodles (I used 1 pkg maifun noodles). Once the water is hot, turn off the heat and put in the noodles. Let sit for 10 minutes, then drain off the water and add to the soup. Serve. If doubling the recipe, double the noodles too.

**Update: a friend has been experimenting with this soup and he recommends adding a 3 inch stick of lemongrass to the crockpot and removing it before adding the noodles.**

**SUPER TASTY NOODLE DISH ALTERNATIVE!**

Tonight I made it again because I have a cold, and since my crock pot was busy making vegan sweetened condensed milk, I made it on the stove in a 3 qt pot and simmered it for 2 1/2 hours. I used the lemongrass as mentioned above and definitely recommend it. I also increased the chili paste to 2 TBSP instead of 2 tsp because I’m sick and wanted it spicy. I also left the lid cracked so it reduced down a bit. When I added the full package of noodles and let it simmer a bit longer, the noodles absorbed all the liquid and it turned into a super tasty noodle dish instead. I also pan-fried the chicken by first seasoning it on both sides with ground garlic and ginger, and then searing it on both sides on a hot pan, then reducing the heat a bit and letting it fry for awhile and then adding about a cup of water and putting the lid on to let them finish cooking. Make sure if your chicken breasts are thick you slice them in half first. This way of cooking keeps them super moist.

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2 Comments

Posted by on December 9, 2013 in Crock Pot, Entree, Soup, Thai Food

 

Tags: , , , , ,

2 responses to “Thai Chicken Noodle Soup

  1. Melissa

    March 25, 2014 at 3:10 pm

    Seriously, best soup ever for a cold day, or just when you are craving something delicious!

     

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