Did you make this recipe? Please give it a star rating below!

Spring Thai Chicken Noodle Soup
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
 

Thai Chicken Noodle Soup

Course: Soups
Cuisine: Thai
Keyword: Spring Thai Chicken Noodle Soup
Servings: 4 servings
Calories: 1550 kcal
Author: Alyssa Brantley
5 from 1 vote
Ingredients
  • 1 teaspoon canola oil or coconut oil
  • 1 large shallot minced
  • 3 to 4 cloves garlic minced
  • 1 inch piece of ginger root peeled and grated
  • 6 cups chicken broth
  • 3 pieces about 5" each peeled fresh lemongrass, crushed with the back of a knife
  • 2 cups boneless skinless chicken breast, shredded
  • 4 baby bok choy or 1 regular boy choy roughly chopped (approx 1" pieces)
  • 1/4 cup cilantro leaves
  • 1/4 cup small basil leaves or Thai basil leaves
  • 2 tablespoons lime juiced 1 small lime
  • 1/4 teaspoon kosher salt
  • 2 ounces dry rice noodles see Note
  • 1/4 teaspoon crushed red pepper flakes optional
Instructions
To Prepare:
  1. Mince shallots and garlic. Peel ginger and grate into a small dish. Combine garlic and ginger and set aside.

  2. Use back of knife to smash the lemongrass (don't worry, it is being removed from the soup prior to serving!).

  3. Wash Bok Choy and chop into 1" pieces. Measure 1/4 cup cilantro leaves and 1/4 cup (small) basil leaves and combine in a bowl with salt and lime juice. Weigh 2-ounces of rice noodles and set aside.

To Cook:
  1. Heat a soup pot over medium high heat. Once hot, add oil.
  2. Add shallots; cook 1 minute, stirring constantly.

  3. Add ginger and garlic; cook 30 seconds, stirring constantly.

  4. Add chicken broth, stir to loosen any rough bits of garlic, etc. from bottom of pot. Raise heat to bring to a boil.

  5. Once boiling, add smashed lemongrass stalks, reduce heat to a simmer and cook for 10 minutes.

  6. Remove lemongrass and discard.

  7. Stir in shredded chicken and bok choy; simmer 3 minutes.

  8. Add dry rice noodles directly to soup, cook for 2 minutes.

  9. Remove from heat and add cilantro, basil, salt and lime juice. Stir to combine. Serve immediately with crushed red pepper flakes sprinkled on top and Enjoy!

Nutrition Facts
Spring Thai Chicken Noodle Soup
Amount Per Serving
Calories 1550 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 13g81%
Cholesterol 691mg230%
Sodium 2076mg90%
Potassium 4407mg126%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 1g1%
Protein 249g498%
Vitamin A 5210IU104%
Vitamin C 78.8mg96%
Calcium 206mg21%
Iron 7.7mg43%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.