Thai Coconut Chicken Soup

Dinner, EASY, LUNCH, SOUPS, Uncategorized | February 19, 2017 | By

This is a post I am so excited to share with you!! Thai chicken noodle soup!! What an amazing combination of flavors for such a SIMPLE dish!!! 

If you have 20-30 minutes layin’ around…give this soup a whirl! Mostly everything in this soup can be found in a well stocked pantry…and is SO, SO, SOOOOO simple to throw together.

I came across this recipe in one of my favorite books, America’s Test Kitchen-Family Cookbook (3rd edition) and boy is it a winner!!! Not only is it one of the simplest, it’s one of the tastiest!! After reading through the recipe, I immediately thought… MUST ADD RAMEN NOODLES (a girl needs her noodles darn it…can you say carb-o-holic). 

If I’m being honest, I’ve never really tried cooking Thai food before. I’m always down for Italian, but Thai?? Sometimes the unfamiliar can be intimidating…but folks, this is EASY!! After years of cooking, of course I’m familiar with ginger, and lime, and cilantro…mostly all the ingredients in this here noodle bowl. Mushrooms, sliced chicken, garlic…easy peasy—familiar.

The one ingredient I had no experience with though was red curry paste. I did a little grocery shop and found it in the Asian cooking aisle, sold in small jars. The paste is bright red and consists of a mix of lemongrass, ginger, garlic, chiles, and other spices.

I also read in one of the excerpts America’s Test Kitchens so lovingly provides, that red curry paste can vary greatly in spiciness, so add a bit at a time to taste. I ended up using about 5 teaspoons in this recipe and I didn’t feel like it was spicy at all…just TONS OF FLAVOR!!!

The paste simmers with grated ginger in some oil to start out the base of the broth. Super simple, took about 1 minute. What a crazy amount of tastiness though! I’ve never quite had anything that tastes like this soup before. I felt like I was dining at a high end Thai restaurant…that’s how good this soup is! Oh, and it probably costs about 10 bucks to make..SCORE! 

After the ginger and curry paste saute together, you add some broth to dissolve it fully, then dump in more chicken broth, some salty fish sauce, and a bit of brown sugar. This mix simmers for about 15 minutes partially covered…and then we add the good stuff!!!

COCONUT MILK…and lots of it. Two whole cans to be exact. After the addition of the sliced chicken, sliced mushrooms, and ramen noodles, the soup simmers for about 5 more minutes…PRESTO!! Done. Dump in some freshly squeezed lime, salt to taste, and a handful of cilantro and you’ve got yourself a big old bowl of mouthwatering, slurpilicious Thai chicken noodle soup!!! I promise you one happy belly 🙂

Do NOT, I repeat, DO NOT use cream of coconut in this. Use full fat canned coconut milk. This can usually be found in the Asian cooking aisle of your grocery store. I like this one by Thai Kitchen. 

On another note…a little about me and what’s been happenin’ in my life. I’m not super interesting, 

Lately, it seems like a boatload of movies. In my last post I told you I would be hittin the theater with Dave to see the psych-o thriller Split….Well, the verdicts out and I quite liked it..both of us did in fact. Dave is pretty hard to please in the movie department and he gave it his blessing 🙂 It was pretty different…but in a good way. I won’t lie, there were some scenes that had a little cheese factor, where I sat in my seat trying to stifle a laugh. But, James McAvoy does a really remarkable job. Not sure if everyone will appreciate this movie, but I would say give it a shot. It was one of Shyamalan’s better movies. 

I also had the guilty pleasure of seeing Fifty Shades Darker…DON’T JUDGE ME!! My sister and I have read all the books, and see them together…her more than once in most cases. I can’t see these with Dave because he will massacre them 🙂 They are really quite stupid, but what can I say…Jamie Dornan and Dakota Fanning are just both so lovely to look at!! The lines are super cheesy and silly, just like the books, but I really love the scenery, the beautiful clothes, the expensive cars, and the sex scenes..haha…duh! I felt like this movie had way better sex scenes, and I enjoyed it way more than the first.

For me, Jamie Doran is wowzers!! If you really want to see him in a GOOD acting role, checkout The Fall. It’s on Netflix..it’s dark…and he’s a messed up psycho killer with a dark past! I binge watched it in like 3 days (there’s 3 seasons). He is soooooooooo fabulous in it. And he sports lots of facial hair and lots of dark menacing looks 🙂 ..haha….and his natural Irish accent. 

Yesterday, we also saw John Wick 2nd Chapter…wow!!! This one was exhilarating. The movie was SOOOOOO loud my husband had to stuff toilet paper in his ears to keep them from exploding 🙂 I had never seen John Wick 1, but I will definitely be checking it out soon. This is an action packed ride from start to finish. There’s no serious spoiler here, but warning: he kills like 100+ people. All bad guys, so no big. This is a total guy movie, but I found myself really enjoying it!! Keanu was on point in this one 🙂 

Here’s to good movies and eating, two of life’s simple pleasure!!!

Thai Chicken Noodle Soup
Serves 8
A delicious, one pot Thai chicken noodle soup, that comes together in 25 short minutes. Creamy coconut and ginger spiked broth with lots of fresh lime juice.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 3 packets of ramen noodles (flavor packet discarded)
  2. 1 Tbsp vegetable oil
  3. 2 Tbsp grated ginger
  4. 5 tsp Thai red curry paste
  5. 6 cups of low sodium chicken broth
  6. 3 Tbsp fish sauce (soy can be substituted)
  7. 1 Tbsp light brown sugar
  8. 2 (14 oz) cans coconut milk (NOT CREAMED COCONUT!!!)
  9. 1 lb boneless, skinless chicken breasts, trimmed and sliced thinly into 1 inch strips
  10. 1 lb white mushrooms, trimmed and sliced thin
  11. 3 Tbsp fresh lime juice
  12. 1/2 cup whole fresh cilantro leaves
  13. salt to taste
Directions
  1. Heat the oil in a large Dutch oven over medium heat until shimmering. Stir in the grated ginger and curry paste and cook for 1 minute while stirring. Add 1/2 cup of chicken broth and stir until the curry past dissolves. Stir in the remaining broth, the fish sauce, and the brown sugar. Bring to a simmer and cook; partially covered, for 15 minutes.
  2. Stir in the coconut milk, chicken, mushrooms, and ramen noodles. Bring to a boil. Reduce to a simmer and cook for 5 minutes until chicken is cooked through. Stir in the lime juice and half the cilantro. Season with salt TO TASTE. Sprinkle the bowls of soup with cilantro before serving.
  3. ENJOY!!!
Notes
  1. Leftovers can be refrigerate for 2 days and either heated in the microwave or stove top (still very delicious...if not better) 🙂
Adapted from America's Test Kitchen-Family Cookbook-Third Edition
Adapted from America's Test Kitchen-Family Cookbook-Third Edition
The Thin Pig https://thethinpig.com/

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