Thai Chicken Noodle Soup Recipe

Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 8 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tbsp vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp ginger, grated
- 2 tbsp red curry paste
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 lime, juiced
- 8 oz rice noodles
- 1 red bell pepper, sliced
- 1 cup bean sprouts
- 1/4 cup cilantro leaves, chopped
- Salt and pepper to taste

Special equipment needed:
- Large pot
- Ladle
- Tongs
- Cutting board
- Chef's knife

Step-by-step instructions:

1. In a large pot, heat the vegetable oil over medium-high heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.

2. Add the chicken strips and cook for 5-7 minutes until browned on all sides.

3. Add the red curry paste and stir to coat the chicken and vegetables.

4. Pour in the chicken broth, coconut milk, fish sauce, soy sauce, brown sugar, and lime juice. Stir to combine and bring to a boil.

5. Reduce the heat to low and let simmer for 15-20 minutes until the chicken is cooked through.

6. While the soup is simmering, cook the rice noodles according to package instructions. Drain and set aside.

7. Add the sliced red bell pepper and bean sprouts to the soup and cook for an additional 5 minutes.

8. Season with salt and pepper to taste.

9. To serve, divide the cooked rice noodles among 4 bowls. Ladle the soup over the noodles and garnish with cilantro leaves.


Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings

Nutritional information:
Calories: 450
Fat: 19g
Carbohydrates: 38g
Protein: 32g

Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu
- Red curry paste can be substituted with green curry paste
- Rice noodles can be substituted with egg noodles or udon noodles
- Bean sprouts can be substituted with sliced mushrooms or bok choy

Variations:
- Add sliced carrots or snow peas for extra vegetables
- Use vegetable broth instead of chicken broth for a vegetarian version
- Add a dollop of peanut butter for a creamy texture and flavor

Tips and tricks:
- To make the soup spicier, add more red curry paste or a chopped Thai chili pepper.
- For a more authentic flavor, use fresh lemongrass and kaffir lime leaves instead of ginger and lime juice.
- To save time, use pre-cooked rotisserie chicken instead of raw chicken breasts.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in colorful bowls and garnish with lime wedges and sliced red chili peppers.

Garnishes:
Cilantro leaves, lime wedges, sliced red chili peppers, chopped peanuts

Pairings:
Thai iced tea, mango sticky rice

Suggested side dishes:
Spring rolls, Thai papaya salad

Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or a splash of heavy cream to tone down the heat.
- If the soup is too salty, add more chicken broth or water to dilute the saltiness.

Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.

Food history:
Thai chicken noodle soup, also known as "khao soi," is a popular dish in Northern Thailand. It is believed to have originated from Burmese cuisine and has since become a staple in Thai cuisine.

Flavor profiles:
Savory, spicy, sweet, tangy

Serving suggestions:
Serve the soup as a main course for lunch or dinner.

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Region: Thai

Taste: Savory, Spicy, Tangy, Aromatic, Flavorful