Thai Chicken Noodle Soup Recipe

Name: Thai Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil (twice around the pan); 1 medium yellow onion, quartered and thinly sliced; 3 garlic cloves, finely chopped; 2 poblano or Anaheim peppers, seeded and thinly sliced; Salt and freshly ground black pepper; 1 cup shredded carrots (in pouches on the produce aisle); 6 cups (1 1/2 quarts) chicken stock or broth; 2 pounds chicken tenders, cut into bite-size chunks; 1 small bundle from a 3.75-ounce package of bean thread noodles (there are usually 3 bundles in 1 package; recommended brand Kame); 3 tablespoons fresh cilantro leaves, chopped; 15 fresh basil leaves, roughly chopped; Juice of 1 lime

Servings: persons

2 tablespoons vegetable oil (twice around the pan)
1 medium yellow onion, quartered and thinly sliced
3 garlic cloves, finely chopped
2 poblano or Anaheim peppers, seeded and thinly sliced
Salt and freshly ground black pepper
1 cup shredded carrots (in pouches on the produce aisle)
6 cups (1 1/2 quarts) chicken stock or broth
2 pounds chicken tenders, cut into bite-size chunks
1 small bundle from a 3.75-ounce package of bean thread noodles (there are usually 3 bundles in 1 package; recommended brand Kame)
3 tablespoons fresh cilantro leaves, chopped
15 fresh basil leaves, roughly chopped
Juice of 1 lime

1
Heat a large, heavy-bottomed soup pot with the vegetable oil over high heat.
2
Once you see the oil ripple, add the onion, garlic, and sliced peppers.
3
Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes.
4
Add the carrots and 6 cups chicken stock.
5
Cover with a lid and bring up to a simmer.
6
Once simmering, add the chicken and noodles and simmer for 10 minutes more.
7
Remove the soup from the heat and add the cilantro, basil, and the lime juice.

1335

kcal

Calories

Fat

Carbs

201

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons vegetable oil (twice around the pan), 1 medium yellow onion, quartered and thinly sliced, 3 garlic cloves, finely chopped, 2 poblano or Anaheim peppers, seeded and thinly sliced, and more.

Yes, Thai Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Chicken Noodle Soup

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