Lunchbreak: Thai Chicken Noodle Soup

Midday News

Gale Gand, Chef

Sunny Bowls – 222 Merchandise Mart Plaza, Suite 201 Chicago, IL 60654


Thai Chicken Noodle

Makes about 2 1/2 quarts


1 whole chicken

6 cloves garlic

3 lemongrass stalks, bulb ends smashed

3 kaffir lime leaves

2-inch piece ginger cut into quarters

1 onion, chunked

2 teaspoons salt

16 cups water

2 cans coconut milk

4 tablespoons red curry paste

2 tablespoons lime juice

2 teaspoons fish sauce

8 ounces bok choy, cut into 1/2 inch ribbons

4 ounces shiitake, thinly sliced

3/4 cup finely diced carrot

1 cup fresh corn kernels

1/2 cup cilantro, chopped


Combine the chicken, garlic, lemongrass, kaffir lime leaves, ginger, onion and salt in a large pot and cover with 16 cups of water. Bring to a boil over high heat, then lower to a simmer and cook for 11/2 hours or until the chicken is falling off the bone. Strain the stock into a large soup pot, reserving the solids separately. Once the solids are cool enough to handle, pick out all of the chicken and shred into bite sized pieces. Discard the remaining solids. Add the chicken to the strained stock and stir in the coconut milk, curry paste, lime juice, fish sauce, bok choy, shiitake, carrot and corn. Bring to a simmer and cook gently for 10 minutes or until the vegetables are softened. Taste and adjust seasoning with more fish sauce, lime juice or curry paste if desired. Serve the soup over cooked rice noodles with plenty of lime wedges and fresh mint and cilantro if desired.

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