Christmas, Soups

3rd Day of Christmas: Thai Coconut Chicken Noodle Soup

Tom Kah GaiOn the third day of Christmas, there was cold and flu season. Yes, while this seems odd to include in a Christmas countdown,  no one is immune to the common cold. What’s more, it tends to strike around the least opportune times (i.e., during the holidays, when we have better stuff to do than being stuffed up.) Clear your sinuses with my favorite remedy, this Thai Coconut Chicken Noodle Soup.

It’s a riff on the classic Tom Kah Gai, the delicious coconut milk soup served at every Thai restaurant. It includes mushrooms and red bell pepper, (for their anti-inflammatory properties, mostly because I love them) but you can add almost any vegetable you desire.

As with most Asian soups, the broth is the key. This one is bolstered with lemongrass, lime, a little brown sugar, ginger, and nam plah, a.k.a. fish sauce. Those of you who steer away from fish sauce, please don’t. It’s not fishy. And this broth isn’t the same without it. This is one of those recipes for which procuring all the ingredients is essential. For extra sustenance, I add rice noodles and chicken. The garnishes are also important, so don’t skimp. I add a healthy drizzle of chile oil for some sinus-clearing power, but you can also use sriracha or any other hot sauce. My son loves this “coconut soup” so I tend to let everyone add their own spice, but to make this Thai-hot, add some thai bird chiles to the broth while simmering. Delicious.


Thai Coconut Chicken Noodle Soup

Related

  • Prep Time: 10m
  • Cook Time: 45m
  • Total Time: 55m
  • Serves: 10
  • Category:

Ingredients

  • 1 pound chicken breasts, sliced into strips
  • 4 cups chicken broth
  • 4 cups water
  • 1 stalk lemongrass, crushed
  • juice of 1 lime
  • 1 can of coconut milk (full fat or light)
  • 4 -inch piece of ginger root
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 package rice noodles (also called pad thai noodles or rice sticks)
  • 1 red bell pepper, sliced
  • 1 package mushrooms (I like to use mixed wild mushrooms but you can use any kind)
  • cilantro, lime, and chile oil for garnish

Instructions

  1. In a large pot combine the broth, water, ginger, lemongrass, sugar, lime juice, and fish sauce.
  2. Bring to a rolling boil and simmer for 30 minutes.
  3. Bring back to boil and add chicken, stirring at a rolling boil.
  4. When chicken is cooked through, add mushrooms and bell pepper.
  5. Soak rice noodles in a bowl until they soften.
  6. Add rice noodles. Stir until they are al dente. Turn down heat to simmer.
  7. Add can of coconut milk. Stir until thoroughly incorporated.
  8. Serve with lime wedges, cilantro and chile oil.

While I hope you don’t fall ill this holiday season, know you’re now armed with the sinus-clearing, age-old remedy of chicken soup, this time with a kick. Know a friend who has succumbed? Bring them a thermos of this. You’ll be on the nice list, I promise.

Tell us what you think!