Gluten-Free Thai Chicken Noodle Soup Recipe
If you like chicken noodle soup, you'll love this fragrant, flavorful and slightly creamy version of a universal classic made with rice noodles.
- Serves: 6 persons
- 8to 10 ounces Thai rice noodles (dry flat or other noodles of your choice)
- 6cups chicken broth (add bones if you have leftover roast chicken or turkey)
- 1to 2 fresh chicken breasts (or thighs, chopped into small pieces, or 1 to 2 cups leftover roast chicken or turkey)
- 1stalk lemongrass (finely sliced and minced, or 3 tabelspoons bottled or frozen prepared lemongrass)
- 1thumb-size piece galangal (or ginger, grated or sliced into thin strips)
- 1large carrot (sliced)
- 3to 4 makrut lime leaves (or substitute 1 bay leaf)
- 4bunches baby bok choy (separated, or other added vegetables of your choice: such as broccoli, mushrooms, Chinese cabbage, celery, or spinach.)
- 1red chili (minced, or 1 teaspoon chili sauce, or 1/2 teaspoon cayenne pepper)
- 3cloves garlic (minced)
- ¼cup fresh lime juice
- 2to 3 tablespoons fish sauce (to taste)
- ¼to 1/3 cup coconut milk
- Dash white pepper (or black pepper, to taste)
- ½cup cilantro (also known as coriander)
Step 1Gather the ingredients.
Step 2Bring a large pot of water to just below a boil and add the noodles. Remove from heat and allow noodles to sit 5 to 8 minutes, or until soft but still chewy (" al dente ").
Step 3Drain and rinse briefly with cold water to keep from sticking.
Step 4Using a large soup pot, bring chicken stock to a boil over high heat. Add the chicken, lemongrass, galangal or ginger, carrot, whole lime leaves (plus chicken or turkey bones, if available). Boil on high for 1 minute, then turn the heat down to medium and cover with a lid.
Step 5Allow soup to simmer for 5 to 6 more minutes, adding bok choy when chicken is nearly cooked.
Step 6While continuing to simmer the soup, add the chili, garlic, lime juice, and 2 tablespoons fish sauce. Stir well.
Step 7Turn heat down to a minimum and add the coconut milk (up to 1/3 cup for a creamier soup). Stir to incorporate.
Step 8Taste test the soup, adding more fish sauce until desired flavor/saltiness is reached (how much you will need depends on how salty your stock is). If it tastes too salty, add another squeeze or two of lime juice. Add more chili if not spicy enough, or more coconut milk if the soup is too spicy. If the soup is a little too sour for your taste, add 1 to 2 teaspoons sugar (to balance out the lime juice).
Step 9To serve, place a generous mound of noodles in each bowl, then top with the hot soup. Finish with a final sprinkling of pepper and fresh cilantro. If desired, serve with Thai chili sauce , either store-bought or a homemade Nam Prik Pao Chili Sauce , to give your soup an extra kick of spicy flavor.