Best 3 Coconut Chicken Noodle Soup With Thai Flavors Recipes

Tantalize your taste buds with a culinary journey to Southeast Asia with our delectable Coconut Chicken Noodle Soup infused with Thai flavors. This symphony of flavors is a harmonious blend of creamy coconut milk, savory chicken broth, and an aromatic orchestra of Thai spices. Succulent chicken pieces, tender rice noodles, and an array of colorful vegetables dance in this flavorful broth, creating a delightful symphony of textures. As you savor each spoonful, the vibrant flavors of lemongrass, galangal, and kaffir lime leaves transport you to the bustling streets of Bangkok. Whether you're seeking a comforting meal on a chilly evening or a taste of exotic Thai cuisine, this Coconut Chicken Noodle Soup is sure to satisfy.

This comprehensive guide provides two delectable variations of this classic dish: a traditional version and a vegan adaptation, catering to various dietary preferences. Both recipes are presented with step-by-step instructions, ensuring culinary success even for novice cooks.

In the traditional recipe, the rich flavors of chicken broth and coconut milk intertwine, complemented by the aromatic trinity of lemongrass, galangal, and kaffir lime leaves. Tender chicken pieces and rice noodles soak up the delicious broth, while a medley of vegetables adds vibrant colors and textures.

For those seeking a plant-based alternative, the vegan version offers a symphony of flavors just as captivating. Vegetable broth replaces chicken broth, creating a flavorful foundation for the soup. Tofu, a versatile plant-based protein, takes center stage, absorbing the aromatic broth and adding a satisfying texture. A variety of vegetables provide a colorful and nutritious complement to the soup, making it a wholesome and satisfying meal.

Both recipes are adorned with an assortment of garnishes, allowing you to tailor the soup to your personal preferences. Fresh cilantro, fragrant basil, and a squeeze of lime juice add a burst of brightness and acidity, while roasted peanuts and crispy shallots contribute a delightful textural contrast.

So, embark on this culinary adventure and savor the tantalizing flavors of Coconut Chicken Noodle Soup with Thai Flavors. With two variations to choose from, this recipe caters to various dietary preferences, ensuring everyone can relish this delightful dish.

Let's cook with our recipes!

THAI COCONUT CHICKEN SOUP (NOODLE BOWL)

Thai Coconut Chicken Soup (Noodle Bowl) image

Why go out for Thai when you can make this easy, quick, and delicious noodle bowl at home?

Provided by Lux

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 15

Ingredients

1 (8 ounce) package dried Thai rice noodles
6 cups chicken broth
2 stalks lemongrass
1 boneless, skinless chicken breast
1 cup sliced cremini mushrooms
1 fresh red chile pepper, minced, or more to taste
1 (14 ounce) can coconut milk
2 tablespoons grated ginger
2 tablespoons fish sauce
1 tablespoon minced garlic
2 tablespoons lime juice
1 pinch white sugar, or to taste
1 lime, cut into wedges
3 green onions, sliced
1 small bunch fresh basil leaves, chopped

Steps:

Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 58.5 g, Cholesterol 22.1 mg, Fat 22.9 g, Fiber 3 g, Protein 13.1 g, SaturatedFat 18.8 g, Sodium 2119.5 mg, Sugar 3.4 g

COCONUT CHICKEN NOODLE SOUP WITH THAI FLAVORS

Coconut Chicken Noodle Soup With Thai Flavors image

This is a modified version of a recipe I saw on delish.com, which cites Food & Wine as the original source. I made it a one dish recipe for easier clean-up and adapted it to what we usually have on hand. I like to use noodles I pick up at the local Asian market, but the original recipe called for egg fettucine, so you could easily sub that in if you can't find them. If you do use the fettucine, you will want to cook in a separate pot for 12 minutes and add them with the lime juice and cilantro at the end.

Provided by Starrynews

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 tablespoons cooking oil
1 small onion, chopped
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
black pepper, to taste
1/8 teaspoon cayenne (or more, if you want it hotter)
4 cups low sodium chicken broth
2 cups canned unsweetened coconut milk
3 teaspoons soy sauce
2 teaspoons lime zest
1/2 lb shan dong dried noodles, medium size
4 chicken tenderloins, sliced
2 tablespoons lime juice
3 tablespoons chopped cilantro

Steps:

Saute onion, garlic, and ginger in oil over medium heat.
When onion is tender, add black pepper and cayenne, stirring to coat all.
Add broth, coconut milk, soy sauce, and lime zest and bring to a boil.
Reduce heat to a simmer.
Break noodles in half and add to the pot. Partially cover and let simmer for 10 minutes, stirring occasionally.
Add chicken and simmer until cooked through, about 2 minutes.
Stir in lime juice and cilantro just before serving.

THAI COCONUT CHICKEN SOUP (TOM KHA GAI)

Thai Coconut Chicken Soup (Tom Kha Gai) image

This is a version of the famous Thai soup created by a close friend of mine in London. I haven't found any place that serves a better soup than this!

Provided by SeanS

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 cups chicken stock (preferably low sodium)
1 can coconut milk
1 stalk lemongrass, lightly crushed
4 fresh lime leaves (use 2 Tbl lime juice as substitute)
1 tablespoon shrimp paste
3 small Thai red chili peppers, thinly sliced (remove seeds for less spice)
1 inch ginger, sliced
3 tablespoons fish sauce (or more to taste)
1 tablespoon soy sauce
1/2 tablespoon palm vinegar (or white vinegar)
1/2 drop bergamot oil (this really does make the soup)
2 boneless chicken breasts, thinly sliced
8 ounces mushrooms, thinly sliced
1 bunch cilantro, roughly chopped
2 small bok choy or 2 small other greens
1 package bean thread noodles (clear, thin)

Steps:

Gently simmer all but last 5 ingredients for 30 minutes.
Add chicken and mushrooms and simmer for another 5 minutes.
Add noodles, bok choi, cilantro.
Let stand 5 minutes.

Nutrition Facts : Calories 478.3, Fat 28.7, SaturatedFat 19.2, Cholesterol 51.8, Sodium 1930.9, Carbohydrate 29.5, Fiber 7.7, Sugar 17.3, Protein 32.4

Tips:

Use fresh, flavorful ingredients for the best results. Look for ripe vegetables, herbs, and spices.
Don't be afraid to experiment with different flavors. Try adding different herbs, spices, or vegetables to create your own unique soup.
If you want a thicker soup, add more noodles or vegetables. You can also blend some of the soup in a blender until smooth and then stir it back into the pot.
Serve the soup with your favorite toppings, such as cilantro, lime wedges, or sriracha sauce.

Conclusion:

Coconut chicken noodle soup with Thai flavors is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. With its creamy coconut broth, tender chicken, and flavorful vegetables, this soup is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this coconut chicken noodle soup a try. You won't be disappointed!