Asian Chicken Noodle Soup: A Comforting Delight
Nothing warms the soul quite like a hearty bowl of soup, and my Asian Chicken Noodle Soup is a culinary hug that you’ll want to enjoy over and over. This recipe blends rich flavors and fresh ingredients to create a dish that is as nourishing as it is delicious. Perfect for a cozy night in or as a soothing meal when you need a little comfort, this soup is sure to impress.
Ingredients:
- 2 tbsp olive oil
- 1 lb boneless chicken thighs (can substitute with chicken breasts or rotisserie chicken)
- 1 onion, diced
- 2 medium carrots, sliced
- 2-4 tbsp red curry paste, depending on your spice preference
- 1 tbsp freshly grated ginger
- 4 garlic cloves, minced
- 5 cups low sodium chicken broth
- 2 (14 oz) cans quality coconut milk
- 2 tbsp low sodium soy sauce
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 5-6 kaffir lime leaves
- 3 tbsp minced Thai or regular basil (or 1 tbsp dried)
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 8 oz. cremini mushrooms, sliced
- 1 red bell pepper, chopped
- 1 cup bite-size cauliflower florets
- 3 oz. rice vermicelli (thin rice noodles/sticks broken into pieces)
- 1/4 cup chopped cilantro
- 2-3 tbsp fresh lime juice
- 1 1/2 tsp sriracha (or more to taste)
Garnish:
- Crushed peanuts
- Chopped cilantro
- Fresh lime juice
Instructions:
- Prepare the Chicken: Heat 1 tablespoon of oil in a large Dutch oven or soup pot over medium-high heat. Sear the chicken on both sides for about 2 minutes per side. Remove the chicken to a plate, keeping the drippings in the pot.
- Sauté Vegetables: In the remaining oil, add onions and carrots and sauté for 4 minutes. Stir in curry paste, ginger, and garlic; continue to sauté until onions are softened.
- Combine Ingredients: Return the chicken to the pot. Add chicken broth, coconut milk, soy sauce, fish sauce, kaffir lime leaves, basil, brown sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer gently for 15 minutes, or until chicken is tender.
- Shred Chicken: Remove the chicken, let it cool slightly, then shred. Meanwhile, add mushrooms, bell pepper, cauliflower, and noodles to the soup. Simmer until the noodles are nearly al dente.
- Final Touches: Stir in shredded chicken, cilantro, lime juice, and sriracha. Remove kaffir lime leaves. Adjust seasoning with more sriracha for heat or lime juice for tang.
- Serve: Ladle the soup into bowls and garnish with crushed peanuts, additional cilantro, and a squeeze of fresh lime juice.
Nutritional Information:
- Calories: 320 Kcal per serving
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
This Asian Chicken Noodle Soup is a versatile recipe that allows you to adjust the ingredients according to your taste preferences. Whether you’re in the mood for something spicy or mild, this soup can be tailored to suit any palate. Enjoy this comforting bowl of goodness any time you need a little extra warmth in your life!
Asian Chicken Noodle Soup
- Total Time: 45min
- Yield: 6 1x
Ingredients
2 tablespoons olive oil
1 pound boneless chicken thighs (may substitute breasts or rotisserie chicken)
1 onion, diced
2 medium carrots, sliced
2–4 tablespoons red curry paste
1 tablespoon freshly grated ginger
4 garlic cloves, minced
5 cups low sodium chicken broth
2 (14 oz) cans quality coconut milk
2 tablespoons low sodium soy sauce
2 tablespoons fish sauce
2 tablespoons brown sugar
5–6 kaffir lime leaves
3 tablespoons minced Thai or regular basil (or 1 tablespoon dried)
1 1/2 teaspoons salt
1/2 teaspoon pepper
8 oz. cremini mushrooms, sliced
1 red bell pepper, chopped
1 cup chopped bite-size cauliflower florets
3 oz. rice vermicelli/thin rice noodles/sticks broken into pieces
1/4 cup chopped cilantro
2–3 tablespoons fresh lime juice
1 1/2 teaspoons sriracha or more to taste
Garnish:
Crushed peanuts
Chopped cilantro
Lime juice
Instructions
1️⃣ Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Sear the chicken on both sides, approximately 2 minutes per side. Remove chicken to a plate but leave the drippings. 🍗
2️⃣ Add onions and carrots to the drippings and sauté over medium-high heat for 4 minutes. Add curry paste, ginger, garlic; sauté for 2 minutes or until the onions are softened. 🥕
3️⃣ Add the chicken back to the pot. Add the chicken broth, coconut milk, soy sauce, fish sauce, kaffir lime leaves, basil, brown sugar, salt, and pepper. 🍲
4️⃣ Bring to a boil then reduce heat to medium-low. Gently simmer for 15 minutes or until chicken is tender enough to easily shred. 🔥
5️⃣ Remove the chicken and let rest until cool enough to shred. Meanwhile, add the mushrooms, bell peppers, cauliflower, and rice noodles to the pot. Simmer approximately 5 minutes OR just until your noodles are short of al dente. 🍜
6️⃣ Stir in the shredded chicken, cilantro, lime juice, and sriracha. 🌿
7️⃣ Discard the kaffir lime leaves. Taste and add additional sriracha for spicier or lime juice for tangier. If you would like a less “chunky” soup, stir in additional broth or coconut milk. 🌶️
8️⃣ Garnish individual servings with crushed peanuts and/or cilantro and freshly squeezed lime juice to taste. 🥜🍋
- Prep Time: 15min
- Cook Time: 30min
Nutrition
- Calories: 320 Kcal