(Super Quick and Easy) Thai-Inspired Chicken Noodle Soup

I spend way too much time in the kitchen.

For reasons I don’t fully understand myself, I’m addicted to recipes that have way too many fancy ingredients and way too many steps. I can’t help myself. It’s a problem. I hate how much time I spend in my kitchen, but I just can’t stop.

What many people might consider comfort food, I tend to find boring. No casseroles or pasta for me. I’m always hankering for something exotic, with lots of different textures and aromas and spices.

This is one of those unique recipes that feels really fancy and exotic but only takes a few minutes to whip up. It only has a few ingredients, and most of them can be found in your pantry/fridge/freezer at any given time. (Or at least, they are in mine. I always have homemade chicken broth, coconut milk, and fish sauce on hand.)

It’s also very nourishing, made with simple, wholesome ingredients. It’s loaded with good fats, vitamins and minerals. It’s filling, too.

I adore the balance of sweet, salty, sour, and spicy flavours of Thai cuisine. This recipe takes the basic template of boring chicken noodle soup and bumps it up to *spectacular.*

It features a rich, savoury broth turned magical with dreamy, creamy coconut milk. The fish sauce creates depth by adding sumptuous umami flavour. You can adjust the heat to your liking with red pepper flakes.

Mmmm… umami.

It will taste like you simmered it on the stove for hours. You can serve it to your guests and they will all be impressed. Or just toss it t0gether for your family on a random weeknight.

Go make this delicious soup! It will be ready in less than 30 minutes.

Disclaimer: I am not even close to being Thai. I have not even been to Thailand. So I apologize to actual Thai cooks who are probably rolling their eyes at my attempt to imitate their rich cuisine. Thank you for your wonderful gift of fish sauce to the world.

Recipe: Thai-Inspired Chicken Noodle Soup

• Serves 6-8
• Adapted from The Simple Food {for winter} Cookbook

Ingredients

• 8 oz rice stick noodles (about 225g, or half a package)
• 2 Tbsp coconut oil
• 2 medium onions, diced
• 4 cups chicken stock
• 2 cans full-fat coconut milk
• 1/4 cup fish sauce
• 1/4 cup lime juice (fresh or bottled)
• 1 lb boneless, skinless chicken breast or thighs, sliced
• 1/2 tsp red pepper flakes (or to taste)
• 1/2 cup chopped cilantro
• 2 cups fresh bean sprouts, rinsed (optional)

Method

First, soften the noodles. You don’t want to actually cook them, because they will quickly turn to mush in the hot soup. Just place them in a heat-safe bowl with hot water from the tap, to soak while you make the rest of the soup. Set aside.

Meanwhile, melt coconut oil in a large pot over medium-high heat. Add chopped onions. Saute until softened, about 5 minutes.

Add chicken stock, coconut milk, fish sauce, lime juice, and red pepper flakes. Bring to a simmer.

Add chicken and let it gently poach in the simmering broth, about 5 minutes. (Poaching gives you much more tender chicken than sauteeing, and is ideal for soups. #protip)

Taste and adjust seasoning with salt and/or more red pepper.

At this point, your noodles should be flexible and soft, but not cooked. A little firmer than al dente. Drain the water. The noodles will finish cooking in the hot broth in your individual bowls, kind of like how the beef in Vietnamese pho cooks in your bowl.

To serve: Place a serving of noodles in each bowl, add desired amount of bean sprouts (if using), then ladle hot soup over it. Give the noodles a minute to finish cooking. Sprinkle generously with cilantro. Add another dash of red pepper flakes if you’re that kind of person.

Listen to your kid complain, “I hate it! It’s horrible! I thought you were making pad Thai!” and then eat it anyway.

Tada! Dinner on the table in less than half an hour.

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