One of my very favorite things to make year-round is soup — I love smelling all the ingredients simmering together on the stove top, I love cooking a huge batch early in the day and having little bowl after little bowl for lunch, dinner, and late night snack, and I love experimenting with new flavors every time I make the soup.
My current favorite soup to make is a combination of a few, with some tweaks that I made on my own. I found this recipe for a Thai style chicken noodle soup a bit over a year ago, a dish heavily inspired by the classic authentic Thai soup, Tom Kha Gai. The Brooklyn Homemaker recipe is great, but like I said above, I like to beef things up so I can have lots and lots of leftovers. Below is what I do when I make this soup! Let it be known that I am not a professional cook (haha!) or a food blogger, so I’m just typing this out like I’d send it to a friend. Let me know in the comments if you have any questions at all.
Thai Coconut Chicken Soup Ingredients
- Lime juice
- Green onions
- Chile paste
- Ginger paste
- Somen noodles
- Hoisin sauce
- Minced garlic
- Coconut milk/coconut cream – One 14 oz can
- Carrots (I used baby, since I had them in the fridge already!)
- Mushrooms (Baby Bellas here, but I also have used Shiitake and button)
- Chicken thighs – boneless & skinless
- Chicken broth – Two 32 fl oz containers
- Fish sauce
- Salt and pepper to taste
Thai Coconut Chicken Soup Recipe
1. Slice carrots and add to large pot along with some minced garlic and ginger paste. Technical terms: I use about a spoon worth of the minced garlic and a solid squirt of the ginger paste – maybe 2 tablespoons, but this is to your taste. I chopped 5 or 6 baby carrots into small discs. Saute together until carrots begin to soften.
2. Add chicken thighs to pot, salt and pepper to taste. Cook about five minutes on each side on medium-high heat.
3. While the chicken is cooking, prep your onions and mushrooms. I chop the green onions into half inch pieces. With these baby bella mushrooms, I roughly sliced them into halves and quarters, but when I include the small buttons, I just toss them in whole.
4. Add both containers of chicken broth – 2 quarts total – to pot, as well as your mushrooms, and bring to a boil. Once your soup is boiling, cover with lid and lower temperature, letting it simmer for 15 minutes.
5. After 15 minutes, remove chicken from broth and let cool before shredding. Add in can of coconut milk or coconut cream, whichever you prefer. I found that I really like this Aroy-D 60% coconut extract milk — it makes it a lot creamier and flavorful compared to other brands, like Thai Kitchen. Add in about a tablespoon of fish sauce to taste, as well as a healthy dose of lime juice. Freshly squeezed lime juice tastes even better if you have them! Bring to a boil and add chicken back in. I throw in a small handful of green onions, too. Once boiling, return to a simmer.
6. While these flavors are all mingling together, start cooking your noodles. We have tried so many different types – the thicker rice noodles used in Pad Thai, instant ramen noodle packs, Harusame glass noodles, but the type we like the most are somen noodles. Follow instructions on packet.
7. Once noodles are finished, add to your bowl, and then ladle in a couple cups of the soup on top. Then… toppings!! We use chili paste, plenty of hoisin, more lime juice and fish sauce to taste, raw green onions, and some torn up cilantro. Then eat and enjoy.
I absolutely love fish sauce and mixing it together with creamy coconut milk and tangy lime juice is such an easy way to have a comforting, but exciting flavor. The soup makes amazing leftovers, too – just make to sure to cook the noodles per bowl, instead of letting it sit in the soup itself. They’ll get soggy and mushy. The somen packs only take about three minutes to boil, so it’s not too much extra work.
Let me know if you try it or if you have any other noodle soup recommendations for me!
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