Thai-Style Chicken Noodle Soup
Thai-Style Chicken Noodle Soup is delicious and restorative. The garlic, lime juice, chilis, and broth have their cold-zapping benefits and the flavor from the peanuts and coconut milk offer up all the things that I love about Thai peanut dipping sauce.
Servings: 4
Ingredients
- 1 pkg. vermicelli or thin egg/wheat noodles
- 4 heaping Tbsp. dry baking-style coconut, unsweetened
- 6 cups chicken broth 2 boneless, skinless chicken breasts
- 1/2 tsp. ground turmeric
- 1 tsp. chilli powder
- 2 cloves garlic, minced
- 1 red or green chilli, finely sliced (seeds removed if less heat is desired – I left them in for super heat)
- 2 Tbsp. fish sauce, plus more to taste
- 1/2 cup dry roasted unsalted peanuts, finely ground in a food processor or with pestle & mortar
- 1/2 can coconut milk
- 2 Tbsp. lime juice
For Serving:
- fresh cilantro
- 2 spring onions, finely sliced
Instructions
- Soften the vermicelli. Place the vermicelli in a large bowl. Pour room temperature water over the noodles and allow to soak while preparing the soup. (In room temperature water, the noodles should be tender in about 15 minutes. The goal is to get them about to that “al dente” point so that when you pour the hot soup over them, they will be tender but not mushy). Divide the noodles into 6 portions and place in individual serving bowls.
- Toast the coconut. Toast the coconut flakes in a small, dry pan over medium heat, stirring or tossing them constantly to prevent burning. When the coconut is golden-brown, about 3 minutes, remove from heat, and set aside.
- Make the soup. Pour broth in a large pot and bring to a boil. With heat at medium-high, add turmeric, chilli powder, garlic, and fresh chilli. Stir well. Add the chicken and continue boiling until chicken is cooked through (8-10 minutes). Reduce heat to a simmer and add fish sauce, ground peanuts, and coconut milk. Cook for 1 minute more and remove from heat. Add lime juice.
- To serve, pour soup over prepared noodles. Top each serving with cilantro, spring onion, and toasted coconut.
Notes
Adapted from ThaiFood.About.com.