A Culinary Journey
I remember the first time I tasted Thai Coconut Chicken Noodle Soup. The fragrant blend of coconut milk, lemongrass, and spices took me straight to the bustling streets of Chiang Mai, where food vendors fill the air with mouthwatering aromas. The idea of recreating this experience in my own kitchen seemed both exciting and daunting. I wanted to capture the essence of Thai cuisine, with its balance of sweet, sour, salty, and spicy flavors. Thus, my journey to perfecting this Thai Coconut Chicken Noodle Soup began.
A Flavorful Adventure
Creating Thai Coconut Chicken Noodle Soup was like embarking on an adventure through the heart of Thailand. The recipe started with the spice paste, a crucial component that gives the soup its depth. I soaked dried long red chilies in hot water to soften them, then blended them with ground coriander seeds, turmeric, cumin seeds, sea salt, bruised lemongrass, ginger, small red onions, garlic cloves, kaffir lime leaves, and shrimp paste. This aromatic mixture filled my kitchen with an enticing aroma that hinted at the delicious meal to come.
Cooking the Perfect Soup
With the spice paste ready, I heated canola oil in a large saucepan and sautéed the paste until it became fragrant. Adding bite-sized chicken pieces to the paste and cooking them until they started to color was the next step in bringing the Thai Coconut Chicken Noodle Soup to life. Pouring in coconut milk, chicken broth, soy sauce, and brown sugar, I let the soup simmer and develop its rich, creamy texture. The blend of flavors created a harmonious balance, reminiscent of my favorite Thai street food stalls.
A Bowl of Comfort
Serving Thai Coconut Chicken Noodle Soup was the most rewarding part. I divided cooked rice noodles among four large bowls, topped them with tender chicken pieces, and ladled the hot, flavorful soup over everything. Garnishing with fresh cilantro and crispy wonton noodles added the final touch. As I served the soup with lime wedges, small red onion wedges, chili paste, and pickled radish on the side, I felt a sense of accomplishment. This Thai Coconut Chicken Noodle Soup wasn’t just a meal; it was a culinary journey that brought a taste of Thailand into my home.
Table of Contents
Chef’s Notes- Thai Coconut Chicken Noodle Soup
- Marinate for Maximum Flavor: For an even deeper flavor, marinate the chicken in some of the spice paste for at least an hour before cooking. This helps the chicken absorb the rich spices.
- Use Fresh Ingredients: Whenever possible, use fresh herbs and spices. Fresh lemongrass, kaffir lime leaves, and ginger root will elevate the dish.
- Control the Heat: Adjust the amount of chili paste to suit your preferred spice level. Start with less and add more to taste.
- Cook Noodles Separately: Cook the rice noodles separately and rinse them with cold water to stop the cooking process. This prevents them from becoming mushy when added to the soup.
- Crispy Topping: Make sure the oil is hot enough before frying the wonton strips to ensure they become crispy and not greasy.
- Customize Toppings: Offer a variety of toppings like fresh herbs, lime wedges, and pickled radish to let everyone customize their bowl to their liking.
- Batch Cooking: This soup can be made in larger batches and stored in the refrigerator for up to 3 days. Reheat gently on the stove.
- Vegetarian Option: Substitute tofu for chicken and use vegetable broth instead of chicken broth for a vegetarian version.
- Enhance with Vegetables: Add vegetables like baby corn, bok choy, or mushrooms for added texture and nutrition.
Thai Coconut Chicken Noodle Soup
4
bowls20
minutes50
minutes650
kcal1
hour10
minutesDive into the rich, aromatic flavors of Thai cuisine with this Thai Coconut Chicken Noodle Soup! This dish is a delightful blend of tender chicken, creamy coconut milk, and a medley of spices that will transport your taste buds straight to Chiang Mai. Perfect for a cozy dinner, this recipe is both comforting and exotic. Get ready to impress your family and friends with this easy-to-follow, mouthwatering soup!
Ingredients
For the Soup
4 tablespoons canola oil
4 tablespoons Thai red curry paste
4 cups low-sodium chicken broth
6 cups unsweetened coconut milk
3 tablespoons soy sauce
1 tablespoon brown sugar
1.76 pounds cooked rice noodles
1.3 pounds boneless skinless chicken thighs, cut into bite-sized pieces
1/4 cup fresh cilantro leaves, roughly chopped
Lime wedges for serving
2 small red onions, cut into small wedges for serving
Chili paste or sambal oelek for serving (optional)
4 tablespoons finely chopped pickled radish for serving (optional)
For the Spice Paste
10 dried long red chilies
2 teaspoons ground coriander seeds
2 teaspoons ground turmeric
1 teaspoon ground cumin seeds
1 teaspoon sea salt
1 stalk lemongrass (white part only), bruised and finely chopped
1.57 inch piece of ginger root, peeled and roughly chopped
3 small red onions, peeled and chopped
3 garlic cloves, peeled and chopped
4 kaffir lime leaves, de-stemmed and roughly chopped
1 teaspoon shrimp paste
For the Crispy Noodles
Canola oil for deep frying
16 wonton wrappers, sliced into thin strips
- Alternative Ingredients:
Soy Sauce: Replace with tamari for gluten-free.
Brown Sugar: Substitute with coconut sugar for a healthier option.
Rice Noodles: Use gluten-free noodles if needed.
Chicken Thighs: Substitute with tofu for a vegetarian option.
Pickled Radish: Replace with pickled cucumbers if unavailable.
Directions
- Cook Chicken: Soak dried chilies in hot water for about 10 minutes until softened. Blend the chilies with ground coriander seeds, turmeric, cumin seeds, sea salt, lemongrass, ginger root, small red onions, garlic cloves, kaffir lime leaves, and shrimp paste until smooth. Heat canola oil in a large saucepan over medium heat. Add the spice paste and cook for about 2 minutes until fragrant. Add the chicken pieces and cook for another 2 minutes until they start to color.
- Simmer Soup: Stir in the coconut milk, chicken broth, soy sauce, and brown sugar. Reduce heat to medium-low and let it simmer uncovered for about 30 minutes. Taste and adjust seasoning with more soy sauce or brown sugar if needed.
- Fry Crispy Noodles: In a wok or deep saucepan, heat canola oil to about 350°F (180°C). Fry wonton strips in small batches for about 30 seconds until golden brown. Drain on paper towels.
- Assemble Soup: Divide cooked rice noodles among four large bowls. Top with chicken pieces and ladle over the hot soup. Garnish with fresh cilantro and crispy wonton noodles.
- Serve: Serve with lime wedges, small red onion wedges, chili paste or sambal oelek, and pickled radish on the side.
Equipment
- chef’s knife
- cutting board
- large saucepan
- wok
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 650kcal
- Fat: 40g
- Saturated Fat: 30g
- Cholesterol: 80mg
- Sodium: 1200mg
- Potassium: 600mg
- Carbohydrates: 45g
- Fiber: 5g
- Sugar: 10g
- Protein: 30g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 10mg
- Iron: 20mg
FAQ- Thai Coconut Chicken Noodle Soup
Can I make this soup ahead of time?
Yes, you can prepare the soup base ahead of time and store it in the refrigerator for up to 3 days. Cook the noodles and fry the wonton strips just before serving.
How can I make this dish spicier?
Increase the amount of Thai red curry paste or add extra chili paste or fresh chopped chilies to the soup. You can also serve it with additional chili paste on the side.
What can I use instead of pickled radish?
If pickled radish is not available, you can use pickled cucumbers or even pickled onions for a similar tangy flavor.
Can I freeze the leftovers?
Yes, you can freeze the soup base (without the noodles) for up to 2 months. Thaw in the refrigerator overnight and reheat on the stove. Add freshly cooked noodles and fried wonton strips when serving.
What type of noodles should I use?
Rice noodles are traditional for this dish, but you can use other types like egg noodles or even gluten-free noodles if needed. Cook them separately according to the package instructions and add to the soup just before serving.
