One of the most incredible, flavored cuisines in my opinion, is Thai food!
I love the flavors in this recipe, they are complex yet simple at the same time, and taste amazing.
When it comes to flavoring food, I’m all about using herbs. Two of my favorite soft herbs are basil and cilantro, which you can always find somewhere in the vicinity of my kitchen. Thai food is notorious for it’s use of cilantro and mix of hot chili peppers, so it’s no wonder that I love it so much. A good for you, feel good, warm you up kind of soup, this recipe is great served as a starter or main meal.
This recipe for Thai Chicken Noodle Bowl, uses a good amount of cilantro for the base flavor, so if you aren’t a fan of cilantro (which I just can’t understand), then you might prefer my last recipe for Ginger Chicken Rice Bowl. For those of you that enjoy cilantro, let’s continue!
The base can be made a few days ahead, which is a great time saver. It really doesn’t take long to make this soup, so if you have a “hankering” for Thai … this will do the trick and be easy enough to make at the last minute.
Enjoy and stay warm with this Thai Chicken Noodle Bowl!
For the Base:
- 4 cups (about 1 large bunch) fresh Cilantro, loosely packed
- 1 stalk Lemongrass, roughly chopped (OR 1 - 2 tsp minced Lemongrass from jar)
- 3 - 4 cloves Garlic clove, skin removed
- 2 Tbsp Soy Sauce
- 1/2 - 1 tsp Fish Sauce
- 1 1/2 - 2 Tbsp Sugar
- 1/2 - 1 dried Thai Chili, soaked in hot water for about 5 minutes
For the Soup:
- 1 (13.5 oz) Coconut Milk
- 2 cups Chicken or Vegetable Broth
- 1 cup (4 oz) Chicken breast, cooked and shredded (can use leftover rotisserie chicken)
- 2 - 4 oz Noodles, cooked according to directions and drained (I used rice noodles, but you can use Ramen, Soba or your favorite)
- Juice of 1 Lime, optional
- Crushed Chili Flakes
- Fresh Cilantro, chopped
- Lime Juice
- Red Chili, chopped
To make the Paste:
- In at least a 3 cup sized food processor, add all of the ingredients and process on puree until it's well combined.
To make the Soup:
- In a large saucepan, over medium high heat, add the Paste and cook for 2 - 3 minutes, stirring occasionally.
- Add in the Coconut Milk and Chicken Broth, stirring to mix, reduce heat to low and cook for at least 5 minutes.
- Best done In batches, carefully pour the soup into a blender and puree a few seconds, just enough to bring it all together, then return to the saucepan to continue. *You can also keep it all in the saucepan and use a stick blender if preferred.*
- Add in the shredded cooked Chicken, cooking for an additional 2 - 3 minutes to warm through.
- A few minutes just before serving, add in the cooked Noodles, to heat through and the Lime Juice.
- Garnish with your favorites, an additional squeeze of Lime juice (Lime wedges on the side), chopped Red Chilies or Crushed Chili flakes for extra heat, or chopped Cilantro.
The base can be made 1 - 2 days ahead and kept stored covered in the refrigerator.I used dried Sriracha flakes in the grinder to garnish, found at specialty stores, like The Fresh Market or Whole Foods.
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Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.