Thai Chicken Noodle Soup Recipe
This non-traditional Thai chicken noodle soup will have you coming back for more! It's fresh, unique and absolutely delicious!
Servings: 4 -6
Calories: 411kcal
Ingredients
- 6 oz extra wide udon noodles or soba
- 4 cups chicken broth
- 1 1/2 cups coconut milk
- 1 chicken breast or 3 thighs cooked & sliced, shredded or cubed
- 2 carrots sliced into 1/4" rounds
- 1 tsp fresh ginger minced
- 2 tsp Thai red curry paste
- 1/2 tsp salt
- 1 lime juiced
optional garnishes
- kaffir lime leaves
- lime wedges or slices
Instructions
- Bring a large pot of salted water to a boil. Add and cook the udon noodles until they are al dente (firm) so that they can finish cooking once they are added to the soup. Drain and rinse noodles under very cold water, set aside.
- In a large stockpot or dutch oven, bring the chicken broth to a boil. Add the carrots, ginger, salt and curry paste, whisk to combine. Add the cooked chicken. Bring the mixture down to a simmer and continue cooking until the carrots are tender.
- Add the coconut milk, lime juice and udon noodles. Simmer for 5 minutes, then garnish if desired and serve.
Notes
-This recipe is dairy-free, soy-free, and nut-free. For a vegetarian option, substitute the chicken broth for vegetable broth and the chicken for mushrooms, bok choy or tofu. Udon noodles are not gluten-free, however some Soba noodles are made of 100% buckwheat and are gluten-free.
Nutrition
Calories: 411kcal | Carbohydrates: 37g | Protein: 22g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1759mg | Potassium: 700mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5519IU | Vitamin C: 25mg | Calcium: 52mg | Iron: 4mg