Coconut Thai Chicken Noodle Soup
This delightful Coconut Thai Chicken Noodle Soup combines the creamy richness of coconut milk with the fragrant spices of Thai cuisine, delivering a comforting and exotic dish. This one-pot meal not only minimizes cleanup but also maximizes flavor with its aromatic blend of ginger, garlic, and cilantro, complemented by tender chicken slices and al dente noodles. Ideal for a quick weeknight dinner that feels like a trip to a Thai street market, it's easily adaptable with the noodles you have on hand.
4
Servings
400
Calories
14
Ingredients
Ingredients
cooking oil
1 1/2 tablespoons
small onion
1 (chopped)
garlic cloves
4 (minced)
fresh ginger
1 tablespoon (minced)
black pepper
to taste
cayenne
1/8 teaspoon (optional, or more for heat)
low sodium chicken broth
4 cups
canned unsweetened coconut milk
2 cups
soy sauce
3 teaspoons
lime zest
2 teaspoons
shan dong dried noodles
1/2 lb (medium size)
chicken tenderloins
4 (sliced)
lime juice
2 tablespoons
chopped cilantro
3 tablespoons
Instructions
1
Heat cooking oil over medium heat in a large pot.
2
Add chopped onion, minced garlic, and minced ginger to the pot and sauté until the onion becomes tender and translucent, about 3-5 minutes.
3
Season the sautéed mixture with black pepper and cayenne, stirring well to ensure the spices evenly coat the onions and garlic.
4
Pour in the chicken broth, coconut milk, soy sauce, and lime zest. Stir to combine all ingredients and bring the mixture to a gentle boil.
5
Once boiling, reduce the heat to a simmer. Break the shan dong noodles in half and add them to the pot.
6
Partially cover the pot and let the noodles simmer for about 10 minutes, stirring occasionally to prevent sticking.
7
Add sliced chicken tenderloins to the pot, continue to simmer for an additional 2 minutes or until the chicken is fully cooked through.
8
Stir in fresh lime juice and chopped cilantro just before serving to enhance the soup's fresh and vibrant flavors. Serve hot.
Nutrition Information
39g
Carbs
22g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of Coconut Thai Chicken Noodle Soup?
The soup features a creamy richness from coconut milk combined with fragrant Thai spices like ginger, garlic, and cilantro, finished with a bright citrus note from lime.
How many servings does this recipe yield?
This recipe is designed to make 4 servings.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
Can I use different types of noodles?
Yes, while Shan Dong noodles are recommended, you can easily adapt the recipe with any noodles you have on hand.
Is this a one-pot meal?
Yes, this is a one-pot dish, which helps maximize flavor while minimizing cleanup.
How much protein is in each serving?
There are 22 grams of protein per serving.
How much fat is in this recipe?
The specific fat content is not listed, but it contains coconut milk and 1.5 tablespoons of cooking oil.
What are the primary aromatics used?
The aromatic base consists of chopped onion, minced garlic, and minced fresh ginger.
Is this soup spicy?
It has a mild kick from 1/8 teaspoon of cayenne pepper, which can be increased if you prefer more heat.
What type of coconut milk should I use?
The recipe calls for 2 cups of canned unsweetened coconut milk.
How do I prepare the chicken for the soup?
You should use 4 chicken tenderloins and slice them before adding them to the simmering pot.
What is the purpose of lime zest in the recipe?
Lime zest provides an intense citrus fragrance that complements the coconut and ginger flavors.
How long do the noodles need to simmer?
The Shan Dong noodles should simmer for about 10 minutes.
Why should I add lime juice at the very end?
Adding lime juice just before serving ensures the soup has a fresh and vibrant flavor.
How many ingredients are required in total?
There are 14 ingredients in this recipe.
What is the carbohydrate content?
There are 39 grams of carbohydrates per serving.
Do I need to cook the chicken before adding it to the soup?
No, the sliced chicken is added directly to the simmering broth and cooks in about 2 minutes.
What can I use if I don't have Shan Dong noodles?
You can use rice noodles, lo mein, or even spaghetti as a substitute.
Is low sodium chicken broth necessary?
The recipe suggests low sodium chicken broth to better control the saltiness of the final dish.
Can I make this recipe vegan?
You can substitute the chicken for tofu and use vegetable broth instead of chicken broth.
What kind of oil should I use for sautéing?
Any standard cooking oil like vegetable, canola, or grapeseed oil will work well.
Should I peel the ginger?
Yes, the ginger should be peeled before being minced for the best texture.
How do I know when the onion is ready?
Sauté the onion until it becomes tender and translucent, which typically takes 3-5 minutes.
Can I use dried cilantro instead of fresh?
Fresh cilantro is highly recommended for its vibrant flavor, but you can use dried if necessary, though the taste will be different.
Is the cayenne pepper mandatory?
No, the cayenne pepper is optional and can be omitted if you prefer no heat.
How do I prevent the noodles from sticking?
Stir the pot occasionally while the noodles are simmering to prevent them from sticking to each other or the pot.
What is the total preparation and cook time?
While not explicitly stated, the active cooking time is approximately 20-25 minutes.
Can I store leftovers?
Yes, the soup can be refrigerated, though the noodles may continue to absorb liquid and soften over time.
How much soy sauce is used?
The recipe calls for 3 teaspoons of soy sauce.
Is this dish suitable for a quick weeknight dinner?
Yes, it is specifically described as ideal for a quick weeknight dinner that is easy to prepare.