Thai Chicken Noodle Soup

Because it’s been raining for one hundred and sixty-eight hours and the end of times is imminent, today we need soup. And because I don’t get to go to Ivy Noodle on Sunday with my roadtripping collaborator and his northbound mom, I started searching for soups with a Chinese/Thai flavor profile. Specfically, the chicken curry noodle I crave when I’m away from the Elm City. I scoured the interwebs and still I couldn’t find the elusive recipe. This is just a poor approximation. I cobbled together a plan from those two most charming British cooks, Nigella Lawson and Jamie Oliver. What resulted was a satisfying soup that took less than half an hour to prepare. Beautiful in color, rich yet light(ish), this dish will stay with you right up until The Rapture.

Thai Chicken Noodle Soup
adapted from both Nigella and Jamie

Ingredients

    • 1 tablespoon grapeseed oil
    • 4 boneless, skinless chicken thighs
    • 3 cups chicken stock
    • 1 can light coconut milk
    • juice of 1 lime
    • 2 tablespoons fish sauce
    • 1 teaspoon ginger
    • 1 teaspoon turmeric
    • 2 scallions, sliced
    • 2 red chiles, diced
    • 1 cup chopped kale, ribs removed
    • 1 stalk lemongrass, outer leaves removed, thinly sliced
    • cilantro, optional (for garnish)
    • some salt
    • rice noodles, cooked according to package directions

Method

I seasoned the chicken thighs with salt and cooked them in grapeseed oil in my soup pot until browned. I removed them to a cutting board to shred and into the pot went everything else but the noodles, which I added last, along with the chicken, after the soup had boiled and I turned down the heat to a low simmer. Serve with cilantro, if you like it.

Enjoy! And see you on Monday, should we somehow survive.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road. She creates content on the internet, on subjects ranging from summer camps to semi-precious stones to the folklore of food. With Malcolm, Jillian was one of the original "Insiders," for the Visit Maine tourism campaign. She loves telling the stories of her adopted state, finding out-of-the-way places, and people making interesting things. Watching her daughters play in the wild woods and fields of Cushing makes her very happy.

2 Comments

  1. Pretty pic. This is very close to the Thai soup that I make except I use yellow curry paste and add red bell peppers. So yummy. Thanks for your version with the kale- Ill have to try that!

    View Comment

Leave a Reply