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–+ servings
Asian Chicken Noodle Soup

Hearty Asian Chicken Noodle Soup for Cozy Nights In

A comforting bowl of Asian Chicken Noodle Soup, bursting with flavor and endless customization options.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, Skinless Chicken Thighs Preferred for tenderness; can substitute with breast meat.
For the Noodles
  • 4 oz Rice Vermicelli or Thin Noodles Essential for authentic texture; can substitute.
For the Vegetables
  • 1 cup Carrots Sweet and colorful; can swap with favorite veggies.
  • 1 cup Red Bell Peppers Crunchy and vibrant; any sweet pepper works.
  • 1 cup Mushrooms Add depth and umami; shiitake or baby bella recommended.
  • 1 cup Cauliflower Nutritious and crisp.
For the Aromatics
  • 1 medium Onion Yellow or white works best.
  • 2 tbsp Fresh Ginger Adds fragrant zing.
  • 3 cloves Garlic Fresh is best for bold flavor.
For the Broth
  • 1 can Coconut Milk Full-fat preferred for richness.
  • 6 cups Chicken Broth Choose low sodium options.
For Flavor Enhancements
  • 2 tbsp Red Curry Paste Adjust based on spice preference.
  • 2 leaves Kaffir Lime Leaves Fresh lime zest is a good alternative.
  • 1 tbsp Soy Sauce Opt for low sodium if watching salt intake.
  • 1 tbsp Fish Sauce Small amount for big flavor.
  • 2 tbsp Lime Juice Best when fresh.
  • 1 tbsp Brown Sugar Honey can be used as a substitute.
  • to taste Chili Sauce Adjust based on heat tolerance.
For the Garnish
  • 1/2 cup Fresh Cilantro Stir in right before serving.
  • 2 wedge Lime Wedges Serve alongside for added freshness.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the chicken thighs, searing for 5-6 minutes on each side until golden brown. Remove chicken and set aside.
  2. In the same pot with drippings, add diced onion and sliced carrots. Sauté for 3-4 minutes until softened. Stir in red curry paste, minced ginger, and minced garlic. Cook for 2 more minutes.
  3. Return chicken to the pot and add chicken broth, coconut milk, soy sauce, fish sauce, kaffir lime leaves, and brown sugar. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Remove chicken from the pot, let cool slightly, and shred into bite-sized pieces. Keep soup simmering.
  5. Add sliced mushrooms, diced red bell peppers, cauliflower florets, and rice vermicelli to the pot. Simmer for about 5 minutes until noodles are tender.
  6. Stir shredded chicken back into the pot with chopped cilantro, lime juice, and chili sauce. Cook for another 2 minutes.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 3000IUVitamin C: 40mgCalcium: 60mgIron: 3mg

Notes

Use chicken thighs for the best flavor. Adjust spice levels according to preference. Fresh cilantro and lime juice should be added just before serving for brightness.

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