Description
Comforting Asian chicken noodle soup brings warmth from traditional kitchens across East Asia. Fragrant ginger, tender chicken, and silky noodles create a soul-soothing meal that connects you with generations of culinary heritage.
Ingredients
Scale
Proteins:
- 1 pound boneless chicken thighs
- 4 garlic cloves, minced
- 3 tablespoons minced Thai or regular basil
Vegetables and Aromatics:
- 1 onion, diced
- 2 medium carrots, sliced
- 1 tablespoon freshly grated ginger
- 8 ounces cremini mushrooms, sliced
- 1 red bell pepper, chopped
- 1 cup bite-size cauliflower florets
- 5–6 kaffir lime leaves
Liquids, Sauces, and Seasonings:
- 2 tablespoons olive oil
- 5 cups low sodium chicken broth
- 2 (14 ounces) cans quality coconut milk
- 2 tablespoons low sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 2–4 tablespoons red curry paste
- 3 ounces rice vermicelli
- ¼ cup chopped cilantro
- 2–3 tablespoons fresh lime juice
- 1 ½ teaspoons sriracha
Garnish:
- Crushed peanuts
- Chopped cilantro
- Fresh lime juice
Instructions
- Preheat a large Dutch oven or soup pot over medium-high heat, adding oil to create a sizzling surface. Expertly sear the chicken pieces, developing a golden-brown exterior for approximately two minutes on each side. Transfer the chicken to a separate plate, preserving the flavorful drippings in the pot.
- Introduce onions and carrots into the aromatic drippings, sautéing them vigorously for four minutes. Incorporate curry paste, minced ginger, and crushed garlic, continuing to cook until the vegetables soften and release their fragrant essences.
- Reintroduce the seared chicken to the pot, creating a foundation for the soup. Pour in chicken broth, creamy coconut milk, umami-rich soy sauce, pungent fish sauce, aromatic kaffir lime leaves, fresh basil, brown sugar, and a balanced blend of salt and pepper.
- Elevate the liquid to a robust boil, then immediately reduce the heat to a gentle simmer. Allow the ingredients to meld and the chicken to become tender, approximately 15 minutes, ensuring the meat can be effortlessly shredded.
- Carefully extract the chicken and allow it to cool slightly. Simultaneously, incorporate sliced mushrooms, vibrant bell peppers, and cauliflower florets into the simmering liquid. Add rice noodles and cook until they approach al dente texture, maintaining a slight firmness.
- Delicately fold the shredded chicken back into the soup, enhancing the dish with fresh cilantro, zesty lime juice, and a kick of sriracha sauce. Blend the ingredients thoroughly to distribute flavors evenly.
- Remove and discard the kaffir lime leaves. Taste the soup critically, adjusting the heat with additional sriracha or brightening the flavor with extra lime juice. If desired, thin the consistency by introducing more broth or coconut milk.
- Present the soup in individual serving bowls, garnishing with a generous sprinkle of crushed peanuts and additional cilantro. Offer a wedge of fresh lime on the side for diners to customize their culinary experience.
Notes
- Layered Flavor Strategy: Searing chicken first creates a rich, deep flavor foundation that infuses the entire soup with a robust base.
- Spice Balancing Trick: Combining curry paste, ginger, and garlic creates a complex aromatic profile that transforms a simple soup into a vibrant culinary experience.
- Protein Preparation Technique: Shredding chicken while noodles cook ensures tender meat and maximizes cooking efficiency.
- Liquid Adjustment Hack: Adding extra broth or coconut milk allows customization of soup consistency based on personal preference.
- Textural Contrast Magic: Incorporating crushed peanuts and fresh cilantro at serving time introduces delightful crunch and bright, fresh notes.
- Heat Control Wisdom: Gentle simmering prevents protein toughening and maintains delicate ingredient integrity throughout cooking process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 100 mg