Thai Chicken Noodle Soup
In our house we have a tradition that the birthday kid picks what they want for dinner. Most of my friends kids pick pizza, spaghetti, butter noddles, maybe hot dogs not my boys. Thai Chicken Noodle Soup is my kids favorite … they have picked this every time even over McDonald’s, Popeye’s, pizza, spaghetti. Yes, you are reading this correctly, even my 7 month old clears his highchair when I make this meal!
Now I may have somehow raised very adventurous eaters, or this soup is just that good (I promise you it is!) I dare you to try it!
I cannot take full credit for this creation as it is based off of a recipe from Once Upon a Chef. However, I have changed a few things such as adding more lime and cilantro when the soup is simmering.
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Serving Suggestions for Thai Chicken Noodle Soup: great on its on, but my kids do like to add peas and corn.
If you are looking for more great recipes, check out our Thai Steak Salad.
Add all other ingredients for the soup, chicken stock, coconut milk, fish sauce, dark brown sugar, lime juice, turmeric and cilantro paste. Bring to a gentle simmer for a few minutes and turn the heat off.
Thai Chicken Noodle Soup
Ingredients
For the Chicken
- 1-1.5 lbs chicken thighs
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 2 tablespoons lime juice
- 1 teaspoon ginger powder or paste
- 1 teaspoon chili garlic sauce
For the Soup
- 1 tablespoon olive oil
- 1 small shallot
- 1 tablespoon fresh ginger minced
- 1/2 jar Thai green curry paste (2-3 tablespoons)
- 2 boxes of chicken stock
- 13.6 oz coconut milk
- 2 tablespoons fish sauce
- 5 teaspoons dark brown sugar
- 5 tablespoons lime juice
- 1/2 teaspoon turmeric
- 1.5 tablespoons cilantro (highly recommend the paste, but you can use fresh or dried if you cannot find paste)
For Serving
- 6.75 oz thin rice noodles
- 1 bunch cilantro Fresh
- 4 green onions thinly sliced
- Chili garlic sauce
- Lime Wedges or lime juice
Instructions
Marinate the chicken
- Find a bowl that has a lid and is large enough to put the chicken thighs in (or a plastic bag).
- Place 2 tablespoons soy sauce and lime juice, 1 teaspoon brown sugar, ginger powder, and chili garlic sauce.
- Mix all ingredients together,.
- Place chicken into a container with marinade, let sit for at least 30 minutes, if you have time you can marinate the chicken up to a few days ahead of time (highly recommend!)
- If you are cooking this dish immediately begin heating the oven to 350F and cook chicken for 20-30 minutes.
- Once the chicken is in the oven begin preparing the soup.
Prepare the soup
- Heat 1 pot of water to boil for rice noodles, cook according to package directions (rinse in cold water to prevent sticking!)
- Heat 1 tablespoon olive oil in a soup pot over medium-high heat. Add the diced shallots and minced ginger until soft and fragrant. Do not brown!
- Add the half jar Thai green curry paste stir for a few minutes.
- Add all other ingredients for the soup, chicken stock, coconut milk, fish sauce, dark brown sugar, lime juice, turmeric, and cilantro paste. bring to a gentle simmer for a few minutes and turn the heat off.
When serving
- Add rice noodles to the soup bowl
- Add the soup
- Top with diced chicken
- Add chili garlic sauce, lime juice, cilantro, and green onions to your liking.
This was sos easy to make and tasted wonderful!
Jan I am so happy to hear you enjoyed the Thai Chicken Noodle Soup!