You’re all aware of my love for Thai food, right? If not, please see here, here…oh, and here. Today I’m adding one more favourite to the repertoire. AND – it’s a soup! Perfect for those chilly winter days when you need to warm your soul from the inside out, and you know that a little bit of spice will really do the trick!
We’ve really been in dire need of soul-warming soup over the past couple of days. It’s been freezing here! As soon as November 1st started, the snow started – and it didn’t stop! Plus, we’ve been sick. Reallllly sick. My poor little Wally was k’od from his cold last weekend, and this weekend Oscar had it. *Sigh*.
We tried going out for a walk on Sunday, but with one sick kid and temperatures well below freezing, it wasn’t a great success. Both boys looked up at us halfway through the walk like, why!? Needless to say we headed home fairly quickly.
Here’s where that warm soup comes in handy 🙂
I made a big batch of this on Friday night and it lasted us for the weekend! By us, I really just mean Etienne and I, since the boys aren’t into anything spicy.
The base of the soup is pretty similar to my Thai green chicken curry, using a base of basil, curry paste, fish sauce and brown sugar, but you’ll need a lot more stock for the soup, plus some garlic and ginger for extra flavour. You can also easily modify the spice level based on your preference; we like it quite spicy so I used 3 tablespoons of green curry paste.
If you’re using leftover rotisserie chicken, it’ll make this soup a snap. You could also start with raw chicken breasts and bake, or fry them beforehand.
For the noodles, I prefer to use the thin rice vermicelli noodles, but I’ve also made this using the wider rice stick noodles, and it was just as delicious! It’s all about preference!
Speaking of preference, you can also use whatever vegetables you’d like inside the soup. I used bell peppers, carrots and snap peas; I love to julienne the carrots, so they fit right in with the noodles! If you don’t own a Y-peeler, it’s a good investment for an easy way to julienne your veggies. This is the one I own!
The soup takes about 30-40 minutes in total to make; not too shabby if you’re in need of a quick weeknight meal! It keeps very well in the fridge, up to 3-4 days.
I hope wherever you’re reading this from your temperatures aren’t as cold as ours, but if they are, get ready to slurp your next soup. If you give it a try, be sure to snap a picture and tag it #loveinmyoven on Instagram so I can see how it turned out!
Colourful vegetables and flavourful chicken simmer in a spicy Thai broth to make the only chicken noodle soup you’ll need this winter.
- 1 tbsp coconut oil
- 2 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 1 shallot, finely diced
- 1/4 cup fresh basil, in small pieces
- 3 tbsp Thai green curry paste
- 6 cups chicken stock, low sodium*
- 2 cups fresh vegetables, diced (carrots, bell peppers, snow peas)
- 1 lb cooked chicken, shredded
- 6 oz rice vermicelli noodles
- 1 400mL can coconut milk
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- juice of 1 lime (optional)
- cilantro, for garnish
- In a large pot over the stove, on medium heat, melt the coconut oil. Add the ginger, garlic cloves and diced shallot. Sauté for 4-5 minutes or until the onion becomes translucent.
- Add the fresh basil and green curry paste, and sauté for another 1-2 minutes, until fragrant. Slowly pour in the chicken stock, and bring to a boil over medium-high heat. Once boiling, add the vegetables and the chicken, and reduce heat to maintain a gentle simmer for 15 minutes. Add the vermicelli noodles, and the coconut milk and continue cooking for 5-10 minutes or until the vegetables and noodles are tender. Add the fish sauce and brown sugar. Add the lime juice (if using) just prior to serving.
Once cooled, the leftovers can be kept in the fridge for 3-4 days.
- Use vegetable stock and skip the chicken for a vegetarian version of the soup