Thank you Nuts.com. for sponsoring this One Pot Thai Chicken Noodle Soup post! All opinions are my own.
ONE POT Thai Chicken Noodle Soup – this is one of my favorite soups I have ever tasted let alone made! Its way better than takeout with layers of warm, comforting aromatic coconut broth infused with red curry, ginger, garlic, lime and sriracha all bursting with pulled chicken, rice noodles, carrots, bell peppers, mushrooms and cauliflower! You can skip the takeout. forever.
Thai Chicken Noodle Soup has been on my “to create/make/share bucket list” for quite some time, and this fragrant, obsessive worthy version did not disappoint! Patrick was out of town when I concocted this new favorite so I literally slurped each delectable spoonful all. by. myself. And couldn’t have been happier about it.
This One Pot Thai Chicken Noodle Soup is creamy, packed with complex, bold, vibrant flavors and textures and is surprisingly easy to make in ONE POT even though it tastes like its been simmering for days to build its truly complex flavor profile. So if you are a Thai food lover or just a flavor lover get ready to excite your taste buds with this drool worthy Thai Chicken Noodle Soup! And just a quick note – don’t let your excitement die when you see the somewhat lengthy list of ingredients – I promise they are mostly dump and run, and the soup comes together very quickly.
To make our wonderfully delectable soup, we start by first slicing our chicken breasts through the equator to create thin fillets. This will ensure they cook evenly and in the same amount of time as the rest of our ingredients. Next, brown both sides of your chicken, but don’t cook through, because protein color = flavor. Next, we are going to remove our chicken but add it back in later to simmer in our spiced coconut broth. I love cooking chicken in soups this way because you don’t have to chop or dice raw chicken and it remains incredibly juicy and tender instead of becoming overcooked and drying out because the pieces are too small. If do you happen to have leftover chicken on hand, this soup is an excellent to use it in – just throw it in at the very end.
Next, saute your onions and carrots for a couple minutes then we truly enliven this Thai Chicken Noodle Soup by adding our red curry paste, garlic and ginger and sauteing a few minutes. Using curry paste infuses the soup with the concentrated flavors of traditional aromatics while sauteing it unlocks the flavor and allows it to permeate the entire dish. Next, we add the chicken back to the pot along with chicken broth, coconut milk, soy sauce, fish sauce, kaffir lime leaves, brown sugar, basil, salt and pepper and simmer for 15 minutes or just until the chicken is tender enough to shred.
You’ll notice this recipe calls for Kaffir lime leaves. Kaffir lime leaves are a staple in Thai cooking as well as in Indonesian, Cambodian and Lao cuisines. Kaffir lime leaves are responsible for the distinctive earthy lime-lemon, refreshing flavor in many Thai soups, curries recipes, stir fries and even salads. This s exotic ingredient can be very difficult to find, but seeing as Thai Chicken Noodle Soup has been on my bucket list for some time, I did not want to use any substitutes. Thankfully, I found my dried Kaffir Lime Leaves at Nuts.com. I love that their dried so they can become a pantry staple to lend their wonderfully fresh citrus zing to any Asian dish at a moment’s notice.
If you aren’t familiar with Nuts.com, they have over 2,000 items that ship right to your door (yes please!) – everything from delectable nuts and chocolate to specialty items for all your Asian, Italian and Mexican cooking needs. It’s a playground for you cooks and quality food lovers out there and it makes me giddy! You can find the kaffir lime leaves HERE. What I love just as much as the superb products is the personal customer service and quality values of the family business. Nuts.com was started way back in 1929 when grandfather “Poppy” took a risk and started his own business and three generations later, it is still in business – that’s when you know a company delivers quality in everything they do!
So now that you know where to get your kaffir lime leaves, its time to add add our mushrooms, bell peppers, cauliflower and rice noodles to pot. I love the combination of textures and flavors from these veggies, but feel free to mix it up with whatever veggies you have on hand. The rice noodles (sometimes called rice sticks) are one of my favorite noodles to use as they are made from rice flour and maintain their perfectly al dente texture for days, if not overcooked initially, making the soup perfect leftovers!
Finally, stir in your shredded chicken, cilantro, lime juice and sriracha and garnish with plenty of crushed peanuts…
And dive mouth first into bowl after bowl of amazingly delicious Thai Chicken Noodle Soup. You may never make another soup again.
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