An exotic spin on old-fashioned chicken soup that brings the same nourishing, curative comfort we crave from it.
With the addition of coconut milk, edamame, rice noodles, carrot, ginger, lemongrass and cilantro – the homey, comforting flavors of chicken soup are kicked up a notch. Or two.
The coconut laden broth is the best part of the soup; rich, creamy and flavorful with a hint of citrus and a little zing thanks to the ginger.
Overflowing with tender strips of chicken, shredded carrot, twirly rice noodles and the succulent pop of edamame beans, you will instantly feel better. After the very first bite. Even if you were feeling perfectly fine to begin with. I’m convinced of its magical healing properties. In fact, I might even swear on it.
I’ve included the stove top version as well as a crock pot version, which I prefer for the tender chicken that results. You can turn this into a coconut curry by adding Thai curry paste to the first step of cooking the chicken. I also cook the noodles separately otherwise they will suck up all the luscious broth. If you have an aversion to fish sauce substitute soy sauce in its place.
The comforting flavors of chicken soup are kicked up a notch with Thai flavors including coconut milk, edamame, rice noodles, carrot, ginger, lemongrass and cilantro.
Ingredients
Instructions
- To a large soup or stock pot add enough coconut milk to generously cover the bottom of the pot; add chicken and cook on medium heat 4-5 minutes. Add the remaining coconut milk, broth, edamame, carrots, ginger, cilantro, green onions, lemon grass, fish sauce and lime zest and half the juice. Season with a couple dashes of salt or soy sauce. Bring to a simmer and cook 30 minutes.
- Meanwhile cook rice noodles according to package direction. Remove lemon grass stalks from soup, stir in remaining lime juice and taste. Add more salt or soy sauce if needed.
- For serving add some of the cooked noodles to a bowl and ladle soup over top.
- Add all the ingredients to a large crockpot except the noodles. You can add the chicken breasts whole. Cook on high 4-5 hours or low 7-8. A half hour before serving remove chicken breasts to a plate and shred using 2 forks or chop into bite size pieces. Add chicken back to pot along with the lime juice and continue cooking on high for a 1/2 hour. Taste and season with additional salt or soy sauce. Meanwhile cook noodles separately, add a helping of cooked noodles to a bowl and ladle soup over top.
Notes
Adapted fromSweet Home
Noodle batched in coconut broth…mmm…that sounds heavenly!
My husband would appreciate this exotic touch in the chicken soup as he is a big fan of coconut. I always like to alter traditional recipes into something different more interesting and tasty! I love your version of the chicken soup Reeni!
I’m totally EH about regular chicken noodle soup but if you put thai flavors in ANYTHING you’re bound to sway me. I’ll definitely be trying this with some kind of bean in place of the chicken!
I love thai food and this soup of yours definitely looks delicious!
I like this spin on chicken noodle soup! I sure does look like a luscious broth of goodness!