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- Meat and poultry
- Chicken soup
- Chicken noodle soup
This soup is equally good with prawns or chicken. Traditional Thai soup recipes usually don't contain extra veg like pak choi in them but I like to add them for the five a day.
2 people made this
- 1L vegetable stock
- 5cm fresh root ginger, peeled and sliced thinly
- 3 garlic cloves, minced
- 1/2 stalk fresh lemon grass, minced
- 225g rice vermicelli
- 1 (400ml) tin light coconut milk
- 1 (330ml) tin coconut water
- 200g pak choi, cut into strips
- 1 large carrot, peeled and grated
- 6 closed cup white mushrooms, sliced
- 300g peeled and deveined prawns or finely diced chicken breast fillets
- red Thai curry paste, to taste
- soy sauce, to taste
- Thai fish sauce, to taste (optional)
- minced fresh coriander
MethodPrep:10min ›Cook:25min ›Ready in:35min
- In a pot bring veg stock, ginger, garlic and lemon grass to the boil. Cover and simmer for 10 to 15 minutes over low heat. Strain and discard ginger and garlic.
- While the soup simmers, soak vermicelli in cold water following package directions.
- Pour stock back into the pot and add coconut milk, coconut water, veg, mushrooms and prawns and boil till prawns are fully cooked through, about 3 to 5 minutes. Season to taste with curry paste, soy sauce, and fish sauce.
- Drain vermicelli and add to soup, Reheat well but do not boil. Add salt and adjust seasoning. Sprinkle with coriander and serve hot.
Reviews & ratingsAverage global rating:(2)
This resembles a creamy coconut-based Thai soup, but it is made with almond milk and coconut extract instead of coconut milk so it is a much healthier choice. The hotness can be adjusted to suit your tastes by using more or less curry paste and Sambal Oelek. This does make a large amount but it keeps well in the refrigerator. (It was so good that last week I ate this for lunch 5 days in a row.)
1 Cook rice noodles according to package directions, rinse in cold water and set aside. (Cover with plastic wrap to retain softness.)
2 Place the shallots and 1/4 cup of the vegetable broth in a large soup pot. Cook, stirring occasionally, until shallots soften slightly.
3 Add the curry paste, curry powder, ginger and garlic. Cook and stir until well combined.
4 Add the remaining vegetable broth, the lemongrass, soy sauce and Sambal Oelek. Bring to a boil, reduce heat, then add the green onions, cabbage, tofu and oyster mushrooms. Simmer for about 10 minutes.
5 Add the snow peas, spinach, almond milk and coconut extract. Heat through. Remove lemongrass. Add the cooked rice noodles, remove from heat and let rest for about 10 minutes before serving.
Hints: The thin rice noodles cook up with more volume than the pad thai-type noodles so there will be more noodles in the soup with the thin noodles. The flavors do intensify as the soup rests and I like it even better the next day. If you choose not to use the tofu, add a few extra oyster mushrooms, if desired. If you like cilantro, add some to the soup before serving.
15 Minute Coconut Curry Noodle Soup: Recipe Instructions
In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.
Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).
Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).
Enjoy this Coconut Curry Noodle Soup!
For some of our other noodle soup recipes, try Pho (Vietnamese Noodle Soup) or Cantonese Wonton Noodle Soup!
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- 3 ounces Thai Kitchen® Gluten Free Thin Rice Noodles
- 1 cup shredded cooked chicken
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped green onion
- 4 cups Kitchen Basics® Original Chicken Stock
- 1 cup water
- 1/2 cup thinly sliced carrot
- 1/2 cup sliced mushrooms
- 2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
Comforting Coconut Rice Noodle Soup
Say hello to today’s Comforting Coconut Rice Noodle Soup. This chilly weather is the perfect excuse to make a broth based soup to help keep you warm and satisfied throughout these colder months. Not used to making soups at home? No worries! This one is super easy.
Homemade soup can reduce sodium intake and (usually) tastes better anyways. Any rice noodle fans? I absolutely love how tender they are when cooked, and their pair well with so many dishes. We used pureed white beans to thicken up the soup broth.
Okay, let’s get this soup started. In a pan, heat the oil and add the onions, garlic & ginger. Sauté for 2-3 minutes, and then add 1 tablespoon of the chili paste, the beans, and sauté for another couple of minutes. Add all ingredients from the pan into a blender or food processor with the white rice vinegar, and process into a paste. Set aside. In a pot, bring the vegetable broth & coconut milk to a boil. Then add the other tablespoon of chili paste and the blended bean mixture. Stir well with a spoon, until you have a consistent broth. Then add the rice noodles. Cook for 3-5 minutes, or until tender. Enjoy with your favorite chopped leafy greens + optional toppings!
If you leave the soup out for long, the rice noodles will soak up the broth and the noodles will harden. Simply add some water, reheat, stir until noodles are soft again, and enjoy!
This Comforting Coconut Rice Noodle Soup will be perfect heading into the winter months. Whip this up and keep it in your cozy recipe arsenal for those chilly days. Do you make any homemade soups? What are some of your favorites? Let us know in the comments below!
- 6 ounces dried flat rice noodles
- 3 1/2 cups low-sodium chicken broth
- 2-inch piece peeled fresh ginger, cut into 1/4-inch-thick rounds
- 1 (13.5 ounce) can unsweetened coconut milk
- 3/4 pound boneless, skinless chicken breast, thinly sliced
- 6 tablespoons lime juice (from 3 limes)
- 3 tablespoons fish sauce
- 2 teaspoons light-brown sugar
- 1 jalapeno, thinly sliced
- 3/4 cup packed fresh cilantro leaves
Soak rice noodles according to package instructions drain.
In a large pot, bring broth and ginger to a boil over high. Reduce heat to medium, cover, and simmer 10 minutes.
Add coconut milk to broth and return to a simmer. Add chicken and simmer until chicken is cooked through, about 3 minutes. Stir in lime juice, fish sauce, brown sugar, jalapeno, and 1/2 cup cilantro cook 1 minute. Stir in noodles and serve immediately, topped with 1/4 cup cilantro.
The actual cooking process doesn&rsquot take very long, it&rsquos the ingredient preparation that will take a bulk of the time to make. It takes 30 minutes to prep all the ingredients, and another 20 minutes to make the dish. It then takes another 30 minutes to simmer for a total of approximately 90 minutes to make. You can shorten the entirety of the cooking process by skipping the simmering step.
While it seems like that is a long time, it is a dish that you will absolutely be satisfied with once it is done!
How to Make It
Cook noodles according to package directions drain. Rinse with cold water drain.
Heat oil in a large Dutch oven over medium. Add shallots, garlic, jalapeño, and ginger sauté 4 minutes. Stir in curry paste and curry powder cook 1 minute. Add stock and coconut milk bring to a simmer.
Combine 3 tablespoons cold water and cornstarch in a small bowl. Add cornstarch mixture, turkey, snap peas, and salt to pan bring to a simmer and cook 2 minutes or until thickened.
Remove jalapeño and ginger discard. Place about 1/3 cup noodles in each of 6 bowls top each serving with 1 cup stock mixture. Top servings evenly with cilantro, scallions, cashews, and lime wedges.
Spicy Thai Coconut Soup – Paleo
Thai food is such a wonderful combination of flavor sour, sweet, spicy, savory and above all delicious. This Spicy Thai coconut soup is an inspiration of Tom Kha Gai with a paleo twist – though it can always have noodles or rice added to it. It is very easy to make, is warming for the body and soul, aids in reducing inflammation and promotes bone health.
Ginger has many benefits including anti-inflammatory aid (primarily to the gastrointestinal system as well as reducing inflammation in joints (arthritis)). It is beneficial in detoxification and elimination of waste from the body. Furthermore, ginger has shown to have benefits against colorectal cancer. Gingerol an active compound in ginger may prevent the development of colorectal cancer cells. Ginger also has benefits as an antioxidant for boosting the immune system (that it when you’re sick, or better yet as a preventative).
Limes are a high source of Vitamin C as well as a good source of folate and pectin. The secondary compounds found in limes have antioxidant, anticancer and antibiotic effects ( they include flavonol glycosides and kaempferol). Limonoids a compound found within limes (as well as lemons) has been found to fight against cancers of the mouth, skin, breast, lungs, colon, and stomach. Limes have also been noted to reduce inflammation within the body thereby being beneficial for individuals with rheumatoid arthritis.
Coconut oil is a great antioxidant, a good source of Vitamin A & E (great for Skin/Hair). It is anti-bacterial, anti-fungal and antiviral. Coconut oil contains Medium Chain Triglycerides (MCT) which help in powering up metabolism.
Himalayan Pink Salt naturally contains iodine, therefore, it does not need to be artificially added. Contains approx. 90 different trace minerals. Aids in balancing electrolytes, pH, preventing muscles from cramping, lowering the pressure of blood, balance circulation and prevent goiters while keeping the thyroid healthy.
Shiitake Mushrooms are high in copper, pantothenic acid, selenium and zinc. These mushrooms have a great combination of phytonutrients or plant secondary compounds proving it with antioxidants, vitamins, and minerals. The anti-inflammatory potential of the shitake is great, beneficially fighting against free radical damage, boosting the immune system, improving gut health, working as an antiviral, antibacterial and antifungal to improve the health of the body. It is also a wonderful regulator of blood sugar levels and insulin secretion.
I did not add any sugar to the meal. Sugar is proinflammatory and feeds many diseases and illnesses in the body. You could always add sugar, but it truly is fantastic without it and amazingly healing for the body.
This soup is great for intestinal health. It reduces inflammation in the gut and primary organs of the body such as the liver and kidneys. The combination of ginger (regulates kidneys), garlic (regulates pancreas) and shallots (regulate the heart) all greatly boost the immune system.
Thai Green Curry Noodle Soup (2 Ways!)
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It’s been so dark and dreary here in the Seattle area, which I guess should be no surprise because hello, Seattle + winter. I’ve finally hit the point where I’m wavering on my wholehearted embrace of fireplaces, fuzzy throws, hot tea, and a good book.
One thing is for sure, I am officially DONE with Hallmark movies for the season (and maybe forever) – turns out you can hit a saturation point, and last month I made it happen.
And so now, I dream of vacation somewhere sunny. But meanwhile, I’m living the dark and dreary winter life. Thankfully, this brothy noodle soup supports that in a serious way.
I first happened across the inspiration recipe about a week ago when I settled into the kitchen to make one of my favorite lentil soups. But then I stopped and thought, you know what actually sounds good? Something brothy. With noodles. And an Asian vibe.
So I found this amazing recipe from Once Upon a Chef, and, having very few of the ingredients on hand, attempted my own version with what I had in the pantry – completely different ingredients. My version … well, it tanked. We could barely choke it down, to be honest.
But I was determined to make this soup happen. So a couple days later, I bought the groceries that the recipe actually called for, with a few variations to make it a vegan version. And then I nabbed a rotisserie chicken for my guy’s situation. And made it.
WE LOVED IT. Capital-letter-worthy.
I can tell this Thai Green Curry Noodle soup will land on our instant-classics list – it hits all the marks for an easy weeknight dinner. 1) Delicious, 2) Fast, 3) Easy, 4) Flexible for our mixed-diet house, and 5) Delicious. (The delicious part is worth saying twice).
This Thai Green Curry Noodle Soup is made a bit differently. First, you whip up the broth. While that cooks, prep the toppings/stir-ins: Shredded rotisserie chicken or diced tofu, sliced scallions, cilantro. Set those aside and prep the noodles. You make those separately too – most rice noodles simply need a quick soak to soften up to the right consistency.
Note I have tried to just throw the uncooked noodles in with the broth for efficiency. It works alright, but it’s hard to control how much they cook when you make them that way (they can overcook and get mushy pretty easily). You’re better off prepping the noodles separately, rinsing in cold water to stop any cooking, and then separating them between bowls before adding broth, cilantro, scallions, sriracha, and protein of choice.
In our house it’s tofu for me …
This tasty, easy soup is enough to add sunshine to any day. Okay, okay … not really. But it does make a gray day better.