Thai Inspired Coconut Chicken Noodle Soup {Crazy Cooking Challenge}
Chicken noodle soup.
Cold weather.
Grandma’s recipe.
Family traditions.
Whatever sickness ails ya.
It’s about as down home as it gets (next to mac ‘n cheese), and my traditional recipe for chicken noodle soup is so simple – it literally has less than 10 ingredients. It’s so comforting, so warm, so flavorful. But, this is not that recipe. No, no. This soup recipe is a play on chicken noodle soup. It’s got chicken, it’s got noodles, but traditionally American it is not.
Not to say that it is a bad thing. Not at all. This is a Thai inspired recipe that I scooped up from Healthy Green Kitchen.
*Side note: need some amazing healthy recipes? Check out this blog.
For this month’s Crazy Cooking Challenge (which is all about Chicken Noodle Soup), I bring you a Thai inspired version. The coconut milk gives it a velvety texture, the lime juice and tamarind sauce gives it a wonderful tangy flavor. It’s the kind of broth you really want to slurp.
Mis en Place:
I changed the recipe a bit, so please visit Healthy Green Kitchen for the original if you would like to try that version.
Adapted from Healthy Green Kitchen
Ingredients
- 4 cups chicken stock
- 4 cups water
- 1 thumb-sized chunk of fresh ginger, peeled
- 2 tablespoons tamarind sauce
- 2 tablespoons fish sauce
- 1 T brown sugar
- 1/2 teaspoon kosher salt
- 3 medium carrots, peeled
- 1 red pepper, seeded and thinly sliced lengthwise
- green tops from 1 bunch of green onions/scallions, cut to approximately same length as carrots and peppers
- 12 oz. organic chicken breasts, sliced thin
- 1 can organic coconut milk
- handful of pad-thai style rice noodles
- cilantro and lime juice, for garnish
Directions
- In a medium pot on the stove, heat the stock, ginger, and fish sauce. Bring to a boil, cook for 10 minutes. Remove and discard the ginger.
- Add the carrots, peppers, green onion tops, coconut milk, salt, and brown sugar to the stock. Cook for 5 minutes, until the vegetables are tender. Add the chicken pieces and cook for another few minutes, until the chicken is tender and cooked through.
- 3. Add the rice noodles and cook according to directions until soft. When noodles are cooked through, portion the soup ingredients evenly into bowls. Top each portion with cilantro. Squeeze fresh lime over each bowl before serving.
Check out the other fabulous versions of Chicken Noodle Soup bloggers are cooking up this month:
OMG! This sounds so delicious! Am definitely going to give it a try. My entry hasn’t shown up, yet, but be on the lookout. Surprise! It’s solar cooked! Come visit when you can.
I also made a Thai soup so great idea! Yours looks wonderful and delicious.
If you haven’t already, I’d love for you to check out my Crazy Cooking Challenge entry: Thai Chicken Noodle SoupLisa~~Cook Lisa Cook
I love the interesting ingredients in this recipe. I never thought to put tamarind in chicken soup. http://www.jennys-cookbook.blogspot.com
I love all the ingredients! It’s so gorgeous also. I think I may have to make this recipe. Thanks!
Love all the versions of soup! Wonderful!
I made Creamy Chicken Noodle Soup! #1 in the linky party, come by and visit if you get the chance!
Thanks again for participating in my challenge!
Yum! Looks wonderful! I love any type of thai coconut soup dish!