Thai coconut milk & chicken noodle soup

Warm up your evenings with this flavorful Thai coconut milk and chicken noodle soup. This dish, renowned for its rich and creamy consistency and a perfect balance of spices, will satisfy your cravings while transporting your taste buds to Thailand.

Serving Suggestion

Serve the soup hot, garnished with extra green onions or a slice of lime on the side for an added zest. Enjoy your culinary adventure with this Thai-inspired dish that whispers warmth and comfort in every bowl. This Thai coconut milk and chicken noodle soup is easy to make and perfect for a quick weeknight dinner or a cosy gathering. Enjoy the wonderful blend of flavours and the creamy goodness of coconut milk in each sip!

Here’s what you will need:

2 tbsp olive oil
2 shallots, finely chopped
1 fresh green chilli, chopped
1 fresh red chilli, chopped
2 tsp ginger powder
4 garlic cloves
425g coconut milk
3 1/2 cups chicken broth
1 chicken breast, cut into small bite-sized pieces
150g wheat noodles
1 to 2 tbsp miso paste
Juice of about 1 lime
A bunch of green onions, sliced

Procedure:

In a large pot, heat the olive oil over medium heat. Add the finely chopped shallots and sauté until they are translucent. Stir in the chopped green and red chillies, along with the garlic and ginger powder. Sauté for another minute, allowing the aromas to blend. Add the bite-sized chicken pieces to the pot. Cook until they are no longer pink, stirring occasionally to ensure even cooking. Add the coconut milk and chicken broth, then bring the mixture to a simmer. Allow it to cook for about 10 minutes, letting the flavours meld together. Stir in the miso paste, ensuring it dissolves completely. Add the wheat noodles and cook according to package instructions, generally about 5-7 minutes. Once the noodles are cooked, finish the soup by squeezing in the lime juice and adding the sliced green onions for a fresh crunch.

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