Herb-Infused Thai Chicken Noodle Soup
Warm up your senses with this vibrant Herb-Infused Thai Chicken Noodle Soup. Perfect for those chilly winter days or when you're feeling under the weather, this soup is a delightful medley of aromatic spices and fresh herbs. The rich chicken stock serves as the perfect base, complemented by the zing of fresh lime juice and the warmth of ginger and chilies. With tender chicken and delicate noodles, this dish is not just a meal; it's a comforting embrace in a bowl. Enjoy the bright flavors and the soothing, warm qualities it offers, making it an ideal choice for lunch or dinner.
2
Servings
N/A
Calories
11
Ingredients
Ingredients
thin dried noodles
1 cup (uncooked)
chicken stock
1 liter (ready to use)
ginger
6 slices (thick, cut into shreds)
red chilies
2 small (halved, deseeded, and finely chopped)
lemongrass
2 stalks (cut into thin rings)
fresh lime leaves
4 leaves (shredded)
limes
2 (juiced)
fish sauce
1 tablespoon (ready to use)
cooked chicken
200 g (cut into small pieces)
mint
to taste (fresh, leaves picked)
coriander leaves
to taste (fresh, leaves picked)
Instructions
1
In a large pot, bring the chicken stock to a vigorous boil.
2
While the stock heats, prepare the ingredients: thinly shred the ginger, halve the chilies and deseed them before finely chopping, and cut the lemongrass into thin rings.
3
Shred the lime leaves and add all the prepared ingredients—ginger, chilies, lemongrass, and lime leaves—to the boiling chicken stock.
4
Stir in the dried noodles, freshly squeezed lime juice, and fish sauce. Allow the soup to simmer for 5-7 minutes until the noodles are tender.
5
Add the cooked chicken pieces to the pot, stirring gently until they are heated through.
6
In two serving bowls, place a generous handful of fresh mint and coriander leaves. Carefully ladle the hot soup over the herbs, allowing the steam to release their aromatic flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Thai Chicken Noodle Soup?
It is a vibrant, aromatic soup featuring ginger, chilies, lemongrass, and lime leaves combined with chicken and noodles in a rich stock.
How many servings does this recipe make?
This recipe is designed to serve 2 people.
What are the primary aromatics used in the base?
The soup base is infused with shredded ginger, finely chopped red chilies, lemongrass rings, and shredded lime leaves.
What type of noodles are required?
The recipe calls for 1 cup of thin dried noodles.
How much chicken stock is needed for this recipe?
You will need 1 liter of ready-to-use chicken stock.
How should the ginger be prepared?
The ginger should be cut into 6 thick slices and then thinly shredded.
How do you prepare the red chilies?
Use 2 small red chilies, halve them, remove the seeds, and finely chop them.
How is the lemongrass processed?
Cut 2 stalks of lemongrass into thin rings before adding them to the stock.
How many lime leaves are used and how are they prepared?
The recipe uses 4 fresh lime leaves that should be shredded.
What provides the sour flavor in the soup?
The zingy sour flavor comes from the juice of 2 freshly squeezed limes.
What is the role of fish sauce in this dish?
One tablespoon of fish sauce is added to provide a savory, salty depth to the broth.
How much chicken is required?
The recipe uses 200 grams of cooked chicken cut into small pieces.
When should the cooked chicken be added?
Add the cooked chicken pieces at the end of the cooking process, stirring until they are heated through.
How long should the noodles simmer?
The noodles should simmer in the soup for about 5 to 7 minutes until they are tender.
Which fresh herbs are used for garnishing?
The soup is served over fresh mint and coriander leaves.
How do you incorporate the fresh herbs?
Place a handful of mint and coriander in serving bowls and ladle the hot soup over them to release their aromatic oils.
Is this soup suitable for cold weather?
Yes, it is described as a perfect winter warmer and a comforting meal for when you feel under the weather.
Can I use raw chicken instead of cooked chicken?
The recipe specifies 200g of cooked chicken; if using raw chicken, it must be boiled in the stock until fully cooked before adding the noodles.
Is the soup spicy?
It has a mild to moderate heat from 2 small red chilies, which can be adjusted by removing the seeds.
What category of food does this recipe fall into?
It is categorized as Thai cuisine, specifically a noodle and herbal soup.
Is this a quick recipe to prepare?
Yes, it is tagged as a quick recipe, especially since it utilizes pre-cooked chicken and fast-cooking dried noodles.
Does this recipe contain fiber?
While the specific nutritional value is not listed, fiber is provided by the fresh herbs and aromatics.
What is the first step in the instructions?
The first step is to bring the chicken stock to a vigorous boil in a large pot.
How are the lime leaves added to the soup?
They are shredded and added to the boiling stock along with the ginger, chilies, and lemongrass.
What type of chicken stock should I use?
The recipe recommends 1 liter of ready-to-use chicken stock.
Can I make this soup for lunch?
Yes, its quick preparation time makes it an ideal choice for either lunch or dinner.
How many stalks of lemongrass are needed?
The recipe requires 2 stalks of lemongrass.
What is the preparation for the mint and coriander?
The leaves should be fresh and picked from the stems before being placed in the serving bowls.
What makes the soup vibrant?
The combination of fresh lime juice, bright herbs, and aromatic spices creates its vibrant character.
Is there any salt added to the recipe?
The saltiness is primarily provided by the fish sauce and the chicken stock.