One Pot Thai Chicken Noodle Soup
Try this One Pot Thai Chicken Noodle Soup recipe, or contribute your own.
Try this One Pot Thai Chicken Noodle Soup recipe, or contribute your own.
- 1 onion chopped
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 red bell pepper chopped
- 2 tablespoons brown sugar
- 1/2 teaspoon pepper
- 1 tablespoon dried basil
- 1/4 cup chopped cilantro
- chopped cilantro
- 1 tablespoon freshly grated ginger
- 2 tablespoons fish sauce
- 4 garlic cloves minced
- lime juice
- 2 tablespoons low sodium soy sauce
- 5 cups low sodium chicken broth
- crushed peanuts
- 2 medium carrots sliced
- 1 pound boneless skinless chicken breasts (sliced through
- 2-4 tablespoons red curry paste
- 2 14 oz. cans quality coconut milk ((i love cha
- 5-6 kaffir lime leaves ((find at nuts.com))
- 8 oz. cremini mushrooms sliced
- 1 cup chopped bite size cauliflower florets
- 3 oz. rice vermicelli/thin rice noodles/sticks (broken
- 2-3 tablespoons fresh lime juice
- 1 1/2 teaspoons sriracha (or more to taste)
- Carbohydrate 13.271757872513 g
- Cholesterol 0.9975 mg
- Fat 2.10272237819536 g
- Fiber 1.46160194738826 g
- Protein 6.47932377532575 g
- Saturated Fat 0.457999743642019 g
- Serving Size 1 1 -10 (247g)
- Sodium 1182.94754156723 mg
- Sugar 11.8101559251247 g
- Trans Fat 0.160265807509837 g
- Calories 94 calories
Step-by-step
- Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat.
- Add chicken and brown on both sides, approximately 2 minutes, but don’t cook through.
- Remove to a plate.
- Add one tablespoon olive oil to now empty pot and heat over medium high heat.
- Add onions and carrots and saute 3 minutes.
- Add curry paste, ginger, garlic and saute for 2 minutes.
- Add chicken BACK TO POT followed by chicken broth, coconut milk, soy sauce, fish sauce, kaffir lime leaves, brown sugar, basil, salt and pepper.
- Bring to a boil then reduce heat to medium-low and gently simmer for 15 minutes or until chicken is tender enough to easily shred.
- Remove chicken and let rest until cool enough to shred or chop.
- Meanwhile, add mushrooms, bell peppers, cauliflower and rice noodles to pot.
- Simmer approximately 5 minutes OR just until your noodles are short of al dente.
- Stir in shredded chicken, cilantro, lime juice and sriracha.
- Discard kaffir lime leaves.
- Taste and add additional sriracha for spicier or lime juice for tangier.
- Garnish individual servings with crushed peanuts and/or cilantro and freshly squeezed lime juice to taste.
One Pot Thai Chicken Noodle Soup: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between school pick-ups, after-school activities, and the ever-present mountain of laundry, whipping up a gourmet meal often falls to the bottom of my to-do list. That’s why I'm always on the hunt for quick, easy recipes that don’t compromise on flavor or nutrition. And this One Pot Thai Chicken Noodle Soup has become a true weeknight lifesaver.
The beauty of this recipe lies in its simplicity. Everything cooks together in one pot, minimizing cleanup and maximizing my precious time. The rich, aromatic broth is bursting with the vibrant flavors of Thailand: creamy coconut milk, fragrant ginger and garlic, a hint of spice from the curry paste, and the bright zest of lime. It’s a symphony of tastes that transports me, even if just for a few moments, to a bustling Thai street market.
The recipe itself is incredibly forgiving. Feel free to adjust the ingredients to your liking. Love spice? Add more sriracha. Prefer a milder soup? Reduce the amount of curry paste. Don’t have kaffir lime leaves? No problem! The dish is delicious even without them. The best part? It’s so versatile! I’ve been known to toss in whatever vegetables I have on hand – broccoli, spinach, even leftover roasted sweet potatoes work wonderfully. The possibilities are truly endless.
Beyond its convenience, this soup is packed with goodness. The chicken provides lean protein, the vegetables offer a generous dose of vitamins and fiber, and the rice noodles provide a satisfying carbohydrate base. It’s a complete meal in one bowl, perfect for fueling busy bodies and busy lives. And let’s be honest, there’s nothing quite like a comforting bowl of warm, flavorful soup on a chilly evening.
This recipe has become a staple in our household. It’s a go-to for busy weeknights, a crowd-pleaser for casual gatherings, and a comforting meal for those nights when all you want is something warm and nourishing. The entire family, from my picky eater to my adventurous husband, loves it, making it a true winner in my book. So, the next time you're short on time but craving a flavorful and healthy meal, give this One Pot Thai Chicken Noodle Soup a try. You won’t regret it.
Beyond the Bowl: The versatility of this recipe makes it perfect for meal prepping. Prepare a large batch on the weekend and enjoy individual servings throughout the week. It reheats beautifully and the flavors actually deepen overnight. It also makes a great lunch for work. Just pack a container and you have a delicious and healthy meal ready to go.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for extra heat.
- Make it vegetarian: Substitute the chicken with firm tofu or chickpeas for a vegetarian version.
- Add more veggies: Feel free to add other vegetables like broccoli, spinach, or mushrooms.
- Customize the noodles: Use different types of noodles, such as udon or soba noodles.
- Garnish generously: Fresh cilantro, lime wedges, and crushed peanuts add a beautiful and delicious finishing touch.
This One Pot Thai Chicken Noodle Soup is more than just a recipe; it's a testament to the power of simple, flavorful meals that nourish both body and soul. It's a recipe I've perfected over time, adapting it to suit my busy lifestyle and my family's ever-evolving preferences. Give it a try and I’m confident it will quickly become a cherished part of your culinary repertoire.
