To those of you who live in a state where recently you thought warm weather was here to stay, but then, SURPRISE, two days later grumpy old winter reappeared, please pay close attention. And, to those of you who live in states where it's ALWAYS warm and sunny, pardon my jealousy, but also, please pay attention.
This Asian twist on chicken noodle soup is perfect for all types of weather. It is warm and comforting for cold nights and simply satisfying for the rest of mother nature's mood swings. If you are in the mood for Thai food, this soup crushes all cravings and is much healthier. Whip it up for a quick dinner and have leftovers for the rest of the week; just store the noodles in a separate container and mix in some oil to keep them from sticking.
- 2 boneless, skinless chicken breasts
- 4 oz thin thai noodles
- 2 Thai chilis, seeds and rind removed (or leave a few if you like the spice)
- 2 tsp grated or finely minced ginger
- 1 tsp grated or finely minced lemongrass
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 32 oz. box low sodium chicken stock
- 1 can lite coconut milk
- Juice of 1 lime
- 2 TBS chopped cilantro
- Sriracha for serving
1. Bring a medium pot of water to boil. Add in chicken breasts and simmer until cooked. Drain, shred with two forks and set aside.
2. In another medium pot, cook thai noodles according to the directions on the box, drain and set aside.
3. In a large soup pot, saute chilis, ginger, lemongrass, garlic and shallot in olive oil until tender and translucent, about 5-7 minutes. Add in stock and coconut milk and bring to a boil. Reduce heat to medium low and let simmer for 20 minutes.
4. Add in shredded chicken, lime and cilantro and stir to combine ingredients. Let simmer for 1-2 minutes. Season with salt and pepper.
5. Add your desired amount of cooked noodles to a soup bowl. Ladle in soup, garnish with sriracha and some more cilantro if desired.