Who doesn’t love comfort food? Especially when it comes to a great balance of flavors. This Thai chicken noodle soup is one of those foods that will melt in your mouth. This soup is probably the easiest noodle soup ever, and once you’ve mastered the idea on how to make it, you can then make it in the blink of an eye.
I am sure anyone can make this Thai chicken noodle soup. And when I say anyone, I mean it. It is actually the quantity of ingredients that make this soup look complex to make, but at the end of the day it just has a lot of ingredients yet is super quick and easy to make.
An interesting fact about Thai cuisine is that food may seem intricate but this is actually because there is a lot of attention to the details. The Thai chefs not only cook a delicious food, they also pay a lot of attention to the texture, color and of course taste. This Thai chicken noodle soup is not an exception, it has all of these combined into one bowl.
It is very common for the Thai dishes to be spicy. I love spicy food so this is not an issue to me; on the contrary, if I had to choose between spicy and sweet, I would def go for the spicy one. It is sometimes so hot that it makes me cry and burn, but my stomach is happy and this is what matters most 😀
Thai food is also famous for an infinite use of garlic, lemon grass, lime, and last but not least fish sauce. When I cook Thai, I usually use lots of each.
Most of the Thai chicken noodle soup recipes use only chicken. I truly love the flavor of chicken and fish, so I add some shrimps. The combination of both make this soup so amazingly delicious!
Now, get your ingredients ready and let’s get to work! Remember to share your Thai chicken noodle soup result on Instagram and tag me @pasta_pesto_pizza of course! 🙂
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Ingredients
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For Thai Chicken Noodle Soup
- For Serving
Instructions
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Preparing the soup
- In a medium soup pot melt the butter over a medium heat
- Add chopped onion and ginger, let them cook for 5 minutes
- Add chicken broth and coconut milk, cook for another 5 minutes stirring occasionally
- Add the rest of ingredients: fish sauce, brown sugar, lime juice and turmeric, cook for another 5 minutes
- In the meantime, cook the rice noodles or follow the instructions on the package (the rice noodles I use do not need cooking but instead to be left in boiled water for 3-4 minutes and they are done)
- Cook the chicken, for approx 5 minutes, then add shrimps and cook for a minute or so until nice and rosy
- When the soup is ready, take some rice noodles and chicken with shrimps, and place them in a bowl, pouring the soup on top
Notes
- shrimps are optional
- be careful with peperoncino, I love it so I use quite much of it
- if you don't have turmeric, you can replace it with any other yellowish spices such as saffron (a little more expensive but works great here!) or curry powder
- you may want to prepare rice noodles and chicken with shrimps earlier and heat them up before serving
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