Thai Chicken Noodle Soup
Not that I have anything against canned soup, I truly don’t. There’s a time and place for it, for sure! But there’s something about making homemade soup that is so much more satisfying to me. It warms me up from the inside out. Know what I mean? And this Thai Chicken Noodle Soup is a great example of how simple ingredients can come together quickly and the results are absolutely delicious. Not to mention much healthier and fresher than anything you’ll get from a can. It’s gluten free too!
The Broth
I use a good quality chicken stock, a full fat 100% coconut milk and freshly squeezed lime juice for the broth. This combination will maximize flavor without extra salt, preservatives or unnecessary ingredients. To be honest, I am a bit of a coconut milk snob. Aroy-D coconut milk is my brand of choice. I buy it from Amazon because I haven’t found it in stores. It is rich and creamy, tastes like coconut without any metallic aftertaste from being stored in a can. If you don’t want to wait for Amazon to deliver (I won’t judge!). Feel free to use any full-fat coconut milk you enjoy the taste of and this Thai Chicken Noodle Soup will still turn out great.
To make the broth, begin with heating the onions in sesame oil until softened, then add the garlic. Heat for another minute or two until the garlic becomes fragrant then add in the chicken stock, coconut milk and lime juice. Let that come to a boil and you are almost done!
The Gluten Free Noodles!
When I found Lotus Foods gluten free Rice Ramen noodles, I let out a little “Whoop! Whoop!” I have no idea how many years have passed since I had delicious ramen noodles. I found these at my local Costco, but have since seen them in many other grocery stores and on Amazon. They become tender in boiling water in just a minute or two, so they really don’t need to be cooked like regular pasta. Especially if you like your noodles with a little “tooth” to them.
Once the broth for the soup comes to a boil, add the bricks of noodles in along with the remaining ingredients. Use a pair of tongs or 2 forks to pull the noodles apart once they begin to soften, then you are ready to eat! Ladle the Thai Chicken Noodle Soup into bowls and top with cilantro, scallions and a wedge of lime to squeeze on top. That’s all there is to it!
More Soup For You!
Matzo Ball Soup, Italian Wedding Soup, Vegan Creamy Butternut Squash Soup and Easy Blender Gazpacho are all gluten free soups that are easy to make and delicious! Pair with Gourmet Grilled Cheese, Pizza Grilled Cheese, Thai Chopped Salad, Kim’s Salad or Peggy’s Salad if you’d like.
Thai Chicken Noodle Soup
Click Stars to Rate Recipe:Ingredients
- 2 Tbsp sesame oil
- ½ cup sweet onion, diced
- to taste kosher or sea salt
- 2 quarts chicken stock
- 2 cups full fat 100% coconut milk (I use Aroy-D brand)
- ¼ cup freshly squeezed lime juice (Approx. 4 limes, plus 1 more for garnish)
- 4 bricks Ramen style noodles (I use Lotus Foods gluten free Rice Ramen)
- 2-3 cups shredded cooked chicken
- 1 cup matchstick carrots
- 2 scallions, finely sliced
- 1 cup fresh cilantro (rinsed & roughly chopped)
Instructions
- In a large stock pot, on medium heat, add sesame oil and onions. Sprinkle with salt to taste and allow onions to soften, but not brown. Add garlic and cook for another minute or two until softened some and fragrant.
- Add chicken stock, coconut milk and lime juice. Turn heat to high and bring to a boil. Add noodles, chicken and carrots. Once you can pull the bricks of noodles apart with a fork or tongs (in about 2 minutes), turn off the heat and give it a good stir to separate the noodles a bit more. If your noodle package requires longer boiling time, follow instructions there, but most instant noodles only need a minute or two in boiling water to soften properly.
- Ladle portions into soup bowls and top with cilantro, scallions and a lime wedge. Enjoy!
