Thai-style Chicken Noodle Soup

Ingredients

While the original Mexican Sopa de pollo y fideos is typically seasoned with Mexican spices and herbs, this Thai adaptation incorporates Thai ingredients such as lemongrass, lime leaves, and Thai chilies. The flavors are more citrusy, spicy, and aromatic, giving the soup a unique Thai twist. Additionally, the use of rice noodles instead of traditional Mexican pasta adds a lighter and gluten-free element to the dish. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 2 Thai chilies, sliced 2 Thai chilies, sliced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 4 cups chicken broth 4 cups chicken broth
• 2 cups cooked chicken, shredded 2 cups cooked chicken, shredded
• 200g rice noodles 200g rice noodles
• 1 cup coconut milk 1 cup coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, lemongrass, Thai chilies, and ginger. Sauté until fragrant.
2. 2.
   Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes to allow the flavors to meld.
3. 3.
   Add the cooked chicken and rice noodles to the pot. Cook until the noodles are tender, following the package instructions.
4. 4.
   Stir in the coconut milk, fish sauce, lime juice, and sugar. Season with salt to taste.
5. 5.
   Remove the lemongrass stalk from the soup.
6. 6.
   Serve the Thai-style Chicken Noodle Soup hot, garnished with fresh cilantro and lime wedges.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its flavor.
• Thai chilies — Adjust the amount of Thai chilies according to your spice preference. Remove the seeds for a milder heat.
• Rice noodles — Cook the rice noodles separately and rinse them with cold water to prevent them from becoming too sticky.

Tips & Tricks

• For an extra tangy flavor, add a squeeze of fresh lime juice just before serving.
• Customize the spice level by adjusting the amount of Thai chilies or adding a drizzle of Thai chili sauce.
• If you prefer a creamier soup, increase the amount of coconut milk.
• Feel free to add your favorite vegetables such as mushrooms, bok choy, or bean sprouts for added texture and nutrition.
• To make it more filling, serve the soup with a side of steamed jasmine rice.

Serving advice

Serve the Thai-style Chicken Noodle Soup hot in individual bowls. Garnish each bowl with fresh cilantro and a lime wedge for squeezing over the soup. This soup is best enjoyed as a main course for a comforting and satisfying meal.

Presentation advice

To enhance the presentation, arrange the shredded chicken, rice noodles, and garnishes neatly on top of the soup. Sprinkle some chopped fresh cilantro and a few slices of Thai chilies for an extra pop of color.