Thai chicken soup with noodles
Thai chicken soup with noodles is a coconut milk-based chicken soup. This soup is bursting with layers of amazing flavors.
Equipment
- 2 Medium pots
Ingredients
- 600 g Chicken fillet
- 1 Onion
- 1 Garlic clove, pressed
- 1 tbsp Green curry paste
- 2 tbsp Ginger, grated
- 2 tbsp Lemongrass
- 2 Bay leafs
- 400 ml Boiled water (1½ Cup)
- 1 tsp Fish sauce
- 2 Chicken stock cubes
- 2 cans Coconut milk (800ml) (27 oz)
- 250 g Mushrooms (8.8 oz)
- 1 Lime juice, from 1 lime
- 4 packages Instant noodles
Instructions
- Start by cutting the onion into slices.
- Crush the base of the lemongrass with a mortar or use a hammer. Then chop the lemongrass.
- Peel and grate the ginger.
- In a medium pot add some olive oil and sauté the onion until it is translucent. Add a pressed garlic clove and continue to sauté. We want it to be transparent and not burn.
- Add green curry paste ginger (1 tablespoon is enough, but if you want it really spicy add a little more) and lemongrass.
- Next add hot water, chicken stock cube, fish sauce and a bay leaf and let it simmer to bring out the flavours.
- Then slice the raw chicken fillet into “bite-size”.
- Add 2 cans of coconut milk, the raw chicken fillet and the mushrooms to the soup.
- Let it simmer for 15 minutes.
- Finally remove the pot from the heat and add the lime juice.
- Boil the noodles according to the instructions on the package.
- Put some noodles in a soup bowl and pour some soup over. Top with freshly chopped cilantro and serve.
Notes
You can heat the soup again but keep the noodles separately.