Thai Rice Noodle Soup with Chicken
A quick and easy recipe for making a flavorful Thai rice noodle soup at home. The peanut flavor is so good, you won't even miss the meat!
Ingredients
- 1 package 14oz thin rice noodles – fresh or dried
- 8 cups water
- 2 pieces about 14oz chicken breasts
- 4 large garlic cloves – lightly smashed
- 3 tsp of Season with Spice’s Galangal Powder
- 4 green onions – thinly sliced
- 4 tbsp fish sauce or to taste
- 1/2 tsp white pepper or to taste
- Baby bok choy or baby spinach
- Freshly squeezed lime juice
Suggested toppings/sides:
- Pickled or candied jalapeño or freshly sliced jalapeño or red chilies
- Fresh cilantro Thai basil, or sawtooth coriander
- Lime wedges Bean sprouts or sunflower sprouts
- Chopped peanuts
- Crispy shallots
Instructions
- To speed up the prep time, use your kitchen scissors to cut the boneless chicken breast into large strips. Add them into a large soup pot, along with the water and smashed garlic cloves. Bring it to a boil over medium-high heat.
- Then reduce heat, and cook at a gentle simmer for 5-7 minutes, or until chicken is cooked through. While the broth is simmering, use a slotted spoon to skim off the fat as much as possible.
- When done, remove chicken from the pot and let cool on a plate (once cooled, shred the chicken into bite-sized strips).
- In a separate pot, cook the rice noodles according to the package instructions. Then drain and rinse noodles in cool water for 30 seconds. Place the cooked noodles in each serving bowl.
- Add the galangal powder, green onions, and shredded chicken into the broth. Stir and bring it to a boil again. Lower to a steady simmer, then season with fish sauce, white pepper, and lime juice. Taste & adjust seasonings if needed.
- To cook the baby bok choy or baby spinach, place the greens on a ladle (hold them in place using chopsticks) and dip it into the soup for a quick blanch until the greens are just wilted. Remove, and place the greens into each bowl of noodles.
- Finally, transfer the chicken pieces from the soup into each bowl of noodles. Then ladle the hot soup over. Enjoy!
Notes
- If you have leftover chicken (poached, baked, or rotisserie chicken), you can basically skip Step 1, and then start cooking the soup in Step 3 using an equal ratio of ready-made chicken broth and water. For this short cut version, you can cook up the dish in well under 15 minutes.
- Depending on individuals, 1 package of noodles may serve 2 large bowls to 4 small bowls. If you prefer larger serving size, just add in more noodles. The amount of broth indicated in the recipe is sufficient for 4 bowls. Add in more broth if needed.
Nutrition
Serving: 150gCalories: 84kcalCarbohydrates: 16gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 2880mgPotassium: 229mgFiber: 1gSugar: 2gVitamin A: 244IUVitamin C: 7mgCalcium: 76mgIron: 1mg
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