Thai Chicken And Coconut Soup With Noodles Recipes

THAI COCONUT CHICKEN SOUP (NOODLE BOWL)

Steps:

• Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
• Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
• Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
• Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
• Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

THAI CHICKEN NOODLE SOUP

Steps:

• Heat a large stock pot over medium heat. Add oil, carrots, onion, and bell pepper. Cook for about 3 minutes. Add chicken and mix well. Add garlic. Cook until chicken is no longer pink in the center and juices run clear, 5 to 10 minutes.
• Mix in chicken broth, coconut milk, curry paste, salt, and pepper. Bring soup to a boil, about 5 minutes. Add noodles and allow soup to come to a boil again. Reduce heat to low and simmer about 3 minutes.
• Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.

COCONUT CHICKEN NOODLE SOUP WITH THAI FLAVORS

Steps:

• Saute onion, garlic, and ginger in oil over medium heat.
• When onion is tender, add black pepper and cayenne, stirring to coat all.
• Add broth, coconut milk, soy sauce, and lime zest and bring to a boil.
• Reduce heat to a simmer.
• Break noodles in half and add to the pot. Partially cover and let simmer for 10 minutes, stirring occasionally.
• Add chicken and simmer until cooked through, about 2 minutes.
• Stir in lime juice and cilantro just before serving.

THAI CHICKEN AND COCONUT SOUP WITH NOODLES

Steps:

• In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, coriander, ginger, black pepper, and cayenne; cook, stirring, for 30 seconds.
• Add the broth, coconut milk, fish sauce, salt, and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.
• Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.
• Add the chicken to the soup and simmer until just done, about 1 1/2 minutes. Remove the pot from the heat and stir in the fettuccine, lime juice, and cilantro, if using. Serve the soup in bowls with a fork and spoon.

THAI CHICKEN NOODLE SOUP

Steps:

• Heat dressing and garlic sauce in large pot on medium heat. Add chicken; cook and stir 3 to 5 min. or until done.
• Stir in water. Bring to boil. Add bouillon and vegetables; stir until bouillon is dissolved. Simmer 10 min., stirring occasionally.
• Add noodles and coconut milk; stir. Simmer on medium-low heat 5 min.
• Sprinkle with cilantro.

THAI CHICKEN NOODLE SOUP

Steps:

• Preheat broiler. Place onion and ginger in a foil-lined 15x10x1-in. baking pan; drizzle with oil. Broil 3-4 in. from heat 8-10 minutes or until well browned. Meanwhile, remove chicken from bones; reserve carcass and shred meat. Place carcass, onion, ginger, spices and broth in a 6-qt slow cooker. Cook on low 6-8 hours., Cook noodles according to package instructions. Strain soup and keep warm; discard carcass, vegetables and spices. Stir in brown sugar, fish sauce and lime juice. Place noodles and chicken in soup bowls. Ladle broth into soup bowls. Add toppings of your choice.