Creamy Comforting Thai Chicken Coconut Noodle Soup
Creamy and comforting Thai inspired chicken coconut noodle soup. This soup starts with tons of fresh ginger, lemongrass and coconut milk. It's sure to be a new fall favorite!
Servings: 4 -5 servings
Ingredients
- 1 tablespoon coconut oil or any oil
- 1 tablespoon grated ginger
- 1 tablespoon lemongrass paste see notes
- 1 teaspoon red curry paste
- 3 cups low sodium chicken broth
- 4 ounces of shitake mushrooms sliced
- 1 pound boneless chicken breast or thighs thinly sliced
- 3 tablespoons fish sauce
- 2 14 ounce cans coconut milk
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons light brown sugar
- 4 ounces noodles see notes
- chopped cilantro diced red onions, red pepper flakes for serving
Instructions
- MAKE THE BROTH: Heat the coconut oil in a medium saucepan over medium high heat. Add the grated ginger and lemongrass and stir to heat through about 1 minute. Add the red curry paste and the chicken broth. Stir to mix everything and allow the broth to come to a rolling boil before reducing the heat to medium and letting it simmer until 1 1/2 cups of broth remain; this will take approximately 15-18 minutes.
- PREP THE NOODLES: If you’re using dry shitake mushrooms, soak them according to package directions now. Cook the noodles according to package directions while the broth reduces.
- MAKE THE COCONUT SOUP: When the broth has reduced, add the thinly sliced chicken and cook for 1 minute. Add the shitake mushrooms, fish sauce, coconut milk, lime juice, and brown sugar and stir to combine. Let the coconut broth heat through, about 3-4 minutes. Be careful not to let the coconut broth boil; the lime juice may cause it to split.
- ASSEMBLE: Divide the noodles amongst the four servings. Ladle on the coconut soup and top with desired toppings!
Notes
- I used lemongrass paste that I found in the refrigerated section of my produce aisle. Gourmet Garden makes one that's readily available. If you can find fresh lemongrass, grab two small stalks, give them a good whack on your cutting board to help loosen up the oils and toss the whole stalks into the broth.
- Use whatever kind of noodles you like. My suggestions would be: flat rice noodles, udon noodles, or whole wheat linguine noodles. I haven't tried soba noodles in this but really, I don't think you can go wrong with any kind here!
