Thai Chicken Noodle Soup Recipe

When summer turns to autumn, it's common to have big plans of exploring dozens of cold-weather soup recipes made with bright, delicious, and healthy produce such as squash, sweet potatoes, and parsnips. However, when autumn turns to winter, a feeling of boredom can start to creep in with regard to the whole root vegetable-based soup routine. That doesn't make you fickle. It makes you hungry for a variety, which is where this Thai chicken noodle soup recipe comes in. 

"This delicious soup is packed with authentic Thai flavor," says recipe developer Catherine Brookes of Blue Sky Eating. "It has the perfect combination of creaminess, tanginess, and spice!" And wait until you see what Brookes has lined up in terms of spices. We're talking authentic Asian flavors here, featuring ingredients you may have never heard of — but no worries dear reader — all shall be explained in due course. If you have the 10 or so minutes that Brookes says you'll need in order to get ready to cook this tangy, zesty meal, then you'll find that not only will your hunger be satisfied, but so will your quest for cultural exploration.

As mentioned above, Brookes' recipe for Thai chicken noodle soup makes use of some authentic Asian ingredients. Let's address these first, shall we? First, you'll need 2 tablespoons of chopped lemongrass or lemongrass paste, which Brookes says lends a "zesty floral flavor." You'll also need 2 tablespoons of grated galangal or galangal paste, which delivers warmth in the same way ginger does, according to Brookes. Then there are the 6 kaffir lime leaves you'll be using that provide a slightly aromatic citrus note. Fish sauce, of which you will need 1 tablespoon, infuses the soup with just the right degree of umami. 

You'll also need a number of ingredients with which you're more familiar. These include 7 ounces of mushrooms (peeled and sliced), 1 onion (diced), 2 large garlic cloves (crushed), 1 small mild red chili pepper (white parts and seeds removed, finely chopped), all of which you should be able to find in your grocery store's produce section. In addition, you'll need oil for cooking, 1 tablespoon of Thai red curry paste, 4 cups of chicken stock, one 14.1-ounce can of coconut milk, 1 tablespoon of brown sugar, the juice of one lime (around 2 tablespoons), as well as 2 cooked chicken breasts (shredded), and finally, 10.6 ounces of cooked rice noodles. 

If you don't have pre-diced onions, simply use a sharp chef's knife to slice the onion in half, again in half, and so on until you're left with small pieces like the ones shown above. Heat some oil in a large saucepan with high sides and sauté the onions on medium until they're sweating and become translucent — around 5 minutes. At this point, add the red curry paste, lemongrass, galangal, garlic, and chili pepper. Sauté for another 2 minutes, stirring constantly.

Next, it's time to spice up the base sauté with some additional flavor. Pour in the chicken stock, coconut milk, fish sauce, sugar, and lime juice, finishing off with the kaffir lime leaves. Stir the contents of the pan to combine, then turn the heat down to medium-low and allow this golden-hued mixture to simmer for 10 minutes. Feel free to add a sprinkling of salt and pepper, to taste. 

All that is left to do now is to stir in the mushrooms, chicken, and noodles. First, stir in the mushrooms and the shredded chicken and set a timer for 5 minutes. Keep stirring occasionally as the mushrooms and chicken heat up. Then, add the cooked rice noodles to warm them through, leaving them on the heat for no more than 2 minutes. Serve the soup hot as a main course. You could also serve it in a starter portion before a nice, hot Thai curry, Brookes suggests. This soup also pairs well with Thai fried wontons or spring rolls.