thai chicken & coconut noodle soup

i love thai anything. i usually leave it to the pros but decided to give a coconut soup a try. the original recipe came from food & wine. i gave it a try because it had good ratings and was fairly simple.

again, i changed it slightly because the directions were not very clear to me. if you don’t have a food processor, you can use a pestle & mortar or chop very finely  to prep the lemongrass & ginger.

this turned out really great! the original calls for rice, but i opted for rice noodles instead. you don’t need a ton of noodles, so just decide how much you want in your soup. same goes for the chili… how hot do you want it?  i went for just half of one chili.

delicious & gluten free.


thai chicken & coconut noodle soup

serves 2 or 3


  • 1 lb. boneless skinless chicken thighs (can use chicken breast)
  • 3 Tbsp. asian fish sauce (nam pla or nuoc mam) — found in most grocery stores
  • 1 1/2 Tbsp. lime juice
  • 4 c. chicken broth (low sodium)
  • 3 stalks lemongrass, bottom third only, outer layer peeled off
  • 1 one-inch piece of ginger, peeled and chopped into chunks
  • 1/4 package of rice noodles (pick your favorite)
  • 2 13.5 oz. cans unsweetened coconut milk
  • 1/2 jalapeno or red chili, seeds and ribs removed & diced
  • 3 Tbsp. chopped cilantro


in a medium glass bowl, add the chicken, fish sauce and lime juice. stir and set aside.

to prep the lemongrass, make sure the freshest part is the part being used. you may have to peel off a layer or two. using the back of your knife (the dull side), smash the lemongrass stalks lightly and then chop it up roughly. add the lemongrass and ginger to a food processor and pulse until it’s very fine.

in a large pot, bring the stock and lemongrass-ginger mixture to a simmer. cook for about 5 minutes, letting the flavors marry.

stir in the coconut milk. you can add more of less of the coconut milk depending how creamy you want the soup. bring back up to a simmer.

add the whole chicken thighs and simmer until the chicken is cooked through, about 10 to 15 minutes.

remove the chicken and shred on a cutting board. return the chicken to the pot and add the noodles. stir and cook for an additional 5 minutes, until the noodles are done.

stir in cilantro and chilies. serve!


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