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+ servings
Green curry soup with noodles and chicken

Thai Chicken Noodle Bowl

Little Figgy Food
Try this flavor packed Thai Chicken Noodle Bowl to warm up to this chilly winter.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 - 4

Ingredients
  

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
  • ½ - 1 tsp Fish Sauce
  • 1 ½ - 2 Tbsp Sugar
  • ½ - 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

To Garnish:

  • Crushed Chili Flakes
  • Fresh Cilantro chopped
  • Lime Juice
  • Red Chili chopped

Instructions
 

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.

To Serve:

  • 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.

Enjoy!

    Notes

    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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