THAI SPICY CHICKEN NOODLE SOUP (EASY 15-MINUTE RECIPE)
This easy Thai Spicy Chicken Noodle Soup recipe is bursting with coconut curry flavor. A comforting soup that requires only 15 minutes to make!
Provided by Alia | Everyday Easy Eats
Categories Main
Time 15m
Number Of Ingredients 13
Steps:
- In a large pot, heat the oil over medium heat. Add onion and bell pepper and cook for 4 minutes or until softened.
- Add garlic, ginger, and curry paste and cook for another minute until fragrant.
- Stir in the broth, coconut milk, fish sauce, and chicken. Bring to a boil.
- Add the noodles to the pot and allow them to sit for 3-4 minutes until softened.
- Stir in the lime juice. Serve immediately, topped with optional garnishes if using.
Nutrition Facts : Calories 626 kcal, Carbohydrate 57 g, Protein 24 g, Fat 34 g, SaturatedFat 27 g, Cholesterol 53 mg, Sodium 1385 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
SPICY THAI CHICKEN & RICE NOODLE SOUP
a satisfying, slightly spicy thai chicken & rice noodle soup with scallions and herbs servings: 6
Provided by Kayla Howey
Number Of Ingredients 20
Steps:
- Preheat the oven to 425°F. Pat the chicken dry and place on a sheet pan. Coat with a drizzle of oil and season with a pinch of salt on all sides. Roast, skin-side up, for 30-35 minutes until cooked through. Let cool slightly. Remove the skin and use two forks to shred the meat. Set aside.
- Meanwhile, bring a large pot of salted water to a boil and cook the rice noodles one minute less than the package's instructions. Drain the noodles and run under cold water. Set aside.
- Meanwhile, heat a large, heavy-bottom pot over medium heat. Add enough oil to coat the bottom. Add the onion, shallots, and chilis. Cook for about 8 minutes, stirring often, until tender and slightly caramelized. Season with a pinch of salt.
- Add the carrots and mushrooms. Continue to cook for another 5 minutes or so. Stir in the garlic, ginger, and lemongrass. Cook for a minute until fragrant.
- Add the red curry paste and stir well to combine. Whisk in the coconut milk and chicken stock. Bring to a boil and then reduce the heat to medium-low. Simmer the soup for 15 minutes, stirring often.
- Stir in the shredded chicken and cooked rice noodles to heat through. Right before serving, stir in the lime juice and fish sauce. Serve the soup hot with scallions, cilantro leaves, and a lime wedge on top for squeezing.
SPICY THAI CHICKEN AND RICE NOODLE SOUP
Lemongrass, ginger, fish sauce, rice noodles all come together in one of my favorite seasonless soups.
Provided by Katie Workman
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- Heat a large soup pot or Dutch oven over medium heat. Add the oil, and the onion, and sauté for 4 minutes until tender. Add the garlic, ginger and lemon grass sauté for 1 minute until you can smell the fragrance. Add the crushed chili, then pour in the broth and tomatoes, turn the heat to high, and bring to a simmer. Reduce the heat to medium low, and simmer for 5 minutes.
- Stir in the chicken and rice noodles and return to a simmer. Add the spinach and the fish sauce, simmer for one more minute, then add the lime juice and cilantro (if using) and serve in shallow bowls.
Nutrition Facts : Calories 253 kcal, Carbohydrate 20 g, Protein 20 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 1246 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SPICY CHICKEN THAI SOUP
Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
- Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
- Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
- Stir in mushrooms and cook for 5 more minutes.
- Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
- Skim off any excess oil and fat that rises to the top and discard.
- Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
- Remove from heat and add about 1/2 the cilantro.
- Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.
Nutrition Facts : Calories 596 calories, Carbohydrate 14.3 g, Cholesterol 114 mg, Fat 44.8 g, Fiber 3 g, Protein 41 g, SaturatedFat 28.9 g, Sodium 1207.4 mg, Sugar 2.9 g
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