THIS RECIPE WAS FEATURED IN STILLWATER LIVING MAGAZINE
Thai Noodle Soup is a bold and flavorful soup, easy to make and on the table in 30 minutes. Creamy coconut milk, with a kick of heat from red curry paste, creates the mouthwatering broth for the chicken and vegetables. Serve over your favorite rice noodles for a delicious gluten free meal.
I’ve always loved Asian cuisine, but I only started making it at home a couple of years ago. For some reason, I had this irrational fear that it was difficult to make. So when I did make it at home I stuck with very simple recipes using bottled sauces. I had the same fear with soup, and it took much longer to conquer that one.
So it’s kind of ironic that my very first soup recipe–and one of my first Asian recipes–on the blog was Thai Shrimp Soup. It conquered many of my fears in one big bowl of delicious goodness.
My only other soup recipe in Stillwater Living Magazine is Chicken Tortilla Soup, so I figured it was time to change that. After a lot of back and forth, we decided on Thai Noodle Soup
WHY THIS RECIPE WORKS
- It’s easy to make and is on the table in under 30 minutes
- You can substitute vegetables to your preference
- You control the level of spice in this gluten free soup
INGREDIENTS FOR THAI NOODLE SOUP
- Rice Noodles
- Fresh ginger
- Raw garlic
- Red Curry Paste
- Boneless, skinless chicken thighs
- Coconut Milk or Lite Coconut Milk
- Chicken broth or Vegetable Broth
- Red bell pepper
- Baby bok choy
- Garnish options: fresh lime juice, fresh basil, cilantro, red onion, spring onion, Roasted & Salted Peanuts
INGREDIENT TIPS FOR THE PERFECT THAI NOODLE SOUP
- Rice noodles are traditional for Thai Noodle Soup, and I’ve used both Pad Thai Noodles and Vermicelli Rice Noodles. The noodle aisle of an Asian market has LOTS of different brands and noodle thicknesses. Don’t let that overwhelm you, because you really can’t go wrong either way
- Soften dry rice noodles before using. Bring a pot of water to a boil, remove from heat, add noodles, and soak for 5-10 minutes. Drain and serve.
- Allow each layer of flavor to develop before adding the next layer. That’s really the key to most soups and sauces
- I use full fat coconut milk in my soups because it thickens better. You can use lite coconut milk if you prefer
- Don’t add the dark green bok choy leaves until the last couple of minutes, because they are delicate like baby spinach. The stems are more sturdy and can withstand longer cooking
Saute garlic and ginger in a Dutch oven or heavy-bottomed pot. Stir in curry paste and cook for about 4 minutes
Add chicken and cook for about 5 minutes. Stir in white stems of bok choy and cook for about 3 minutes
Add broth, coconut milk, and red bell peppers. Bring to a boil, reduce to a simmer for about 2 minutes. Add bok choy leaves, and simmer until wilted
A DUTCH OVEN (OR HEAVY BOTTOMED POT) MAKES A BIG DIFFERENCE
I never understood the appeal of enameled cast-iron cookware, until I house sat for friends who have pretty much every size of Le Creuset cookware. I used every piece while I was there, and I’m now obsessed and want the entire collection! My bank account doesn’t agree, so I started small with a 2-qt Dutch oven.
If you are on the fence as well, here’s why I highly recommend the investment:
- Cooks more evenly than regular cookware
- Needs only low or medium stovetop heat for almost every dish
- Retains heat really well
- Dutch ovens can go straight from stovetop to oven
- Depending on the brand, a Dutch oven can withstand temperatures up to 500 degrees
OPTIONS FOR THAI NOODLE SOUP
- Make it vegetarian by omitting the chicken and using vegetable broth. I would also substitute diced sweet potato for the chicken, and add the potato at the same time you would add the chicken
- Mix up the vegetables! I love using baby bok choy, but I can’t always find it in the grocery store. Substitute baby spinach, zucchini, or another green vegetable. If you use a vegetable that cooks quickly, add it in the last couple of minutes so it doesn’t turn to mush
Thai Noodle Soup is definitely a keeper. With my dutch oven, I can make a big portion and have leftovers for a couple of days. It’s perfect for cold weather days, but also light enough that you can enjoy it all year long.
MORE DELICIOUS SOUP RECIPES
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Thai Noodle Soup
- 1/4 cup red onion, thinly sliced
- 1/4 cup roasted & salted peanuts, crushed
- 1 lime
- 2 Tablespoons cilantro, chopped
- 1 Tablespoon fresh basil, chopped
- 2 spring onions, diced
- Cut white bulb end off bok choy, and discard. Dice white stems into bite-sized pieces, rinse well and set aside. Next, roughly chop green leaves, rinse well and set aside separately
- Bring a medium saucepan of water to a boil. Add rice noodles, turn off heat, and let soak for about 10 minutes to soften. Do not drain until ready to serve, or noodles will stick together and to the saucepan
- In a Dutch oven or stock pot, heat avocado oil. Add garlic and ginger and cook for 2 minutes. Add red curry paste and cook for 4 minutes. Stir regularly, to prevent curry paste from burning
- Add chicken pieces, stir to coat well, and cook for 5 minutes. Add white bok choy stems, and stir well to combine. Cook for 3 minutes.
- Add chicken or vegetable broth, and bring to a low boil. Add coconut milk and red bell peppers. Stir well, reduce to a simmer, and cook for 2 minutes
- Add green bok choy leaves, and cook for 2 minutes, or until leaves are wilted
- Drain rice noodles and portion into bowls. Pour soup over noodles. Garnish with onion, cilantro, basil, red onion, and crushed peanuts. Squeeze fresh lime juice.