Thai Chicken Noodle Soup
Servings
4Serving size
about 2 1/2 cupsThis recipe can easily be multiplied and keeps well for about 48 hours in the refrigerator. Reheat gently.
Ingredients
| 4 tsp. Sesame oil (divided) |
| 16 ounces Boneless, skinless chicken thighs (cut into large cubes) |
| 16 ounces Crimini mushrooms (thickly sliced) |
| 1 medium (about l2 ounces) Leeks (thinly sliced crosswise) |
| 2 Tbsp. Ginger root, raw (peeled and minced) |
| 2 Cloves Garlic, raw (minced) |
| 1 pepper Jalapeno pepper (not seeded; finely minced) |
| 2 large Carrots, raw (peeled and thinly sliced) |
| 1 can Lite Coconut Milk |
| 3 tsp. Red Curry Paste |
| 3 tsp.. Fish sauce |
| 1/2 lime yields Lime juice, raw |
| 4 cups No salt added vegetable stock |
| 4 quart Water |
| 8 ounce Brown rice noodles |
| 4 Tbsp. Coriander (cilantro) leaves, raw |
Instructions
Add chicken thighs and cook, stirring frequently, for about five minutes or until lightly browned.
Remove to a bowl and set aside.
Add 2 teaspoons oil to the pot and add the mushrooms.
Reduce the heat to medium and sauté, stirring occasionally for about 10 minutes until well browned.
Remove to a bowl and set aside.
Add two teaspoons of the sesame oil to the pan.
Add the ginger, garlic and jalapeno and cook for two minutes. Stir frequently.
Add the carrots, coconut milk, vegetable stock, curry paste and fish sauce and return the chicken to the pot.
Stir gently and simmer the soup very slowly, uncovered, for 20 minutes. Do not allow to boil.
While the soup is simmering, place the water in another stock pot and bring to a boil.
Add the pad Thai noodles and cook according to package directions until just al dente - do not overcook.
When ready to serve, place 1/4 of the drained pad Thai noodles in the bottom of each bowl, add the soup, then garnish with 1 Tablespoon cilantro leaves.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This Thai soup uses a few ingredients that may not be as familiar to some.
The first is fish sauce. Fish Sauce is an all purpose Asian flavoring used throughout Southeast Asia. It is essentially a concentration of anchovies and brings an umami flavor to dishes much like soy sauce or Worcestershire sauce does. Like soy sauce, it is very salty, with a tablespoon having as much as 1,500 mg of sodium. Thai Kitchen brand is in most stores and contains about 700 mg of sodium per tablespoon, so it is a fair alternative, but use sparingly.
Most Thai dishes like this one are more authentic using shiitaki mushrooms, but they are more expensive. A good alternative is thickly sliced crimini. They are meatier and give the soup more texture (and are about 1/3 the cost of shiitaki).
There are great brown rice noodles on the market now for all recipes that call for cellophane or rice noodles. It has a lot more fiber and a nice nutty flavor.