Thai Noodle Soup
Prep Time:
20 minutes
Cook Time:
25 minutes
Serves:
4–6 servings
Preparation
1. In a large pot, heat sesame oil over medium heat. Add garlic, onion, shallots, and cherry tomatoes. Sauté until fragrant and onions turn translucent.
2. Stir in tamarind paste, peanut butter, tomato paste, and coconut cream. Mix until smooth and combined.
3. Add turmeric, fish sauce, coconut aminos, and ground ginger. Stir to incorporate the flavors.
4. Pour in chicken stock and bring to a gentle simmer. Cook for about 10 minutes to allow the flavors to meld together.
5. Cook rice noodles according to package directions (about 12 minutes). Rinse with cold water and set aside.
6. Stir the sautéed bok choy into the broth and let simmer for another 5 minutes.
7. Grill or pan-sear chicken breasts until cooked through, then slice thinly.
8. Divide noodles and chicken among bowls, then ladle the hot broth over top.
9. Garnish with Thai basil, green onions, and coriander leaves.
10. Serve and enjoy this nourishing, globally inspired bowl — warm, fresh, and the perfect blend of cozy and bright.
About The Recipe
Cozy meets exotic — this Thai noodle soup swirls creamy coconut, tamarind, and peanut flavors into one irresistible bowl.
Ingredients
• 8 oz rice angel hair noodles
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 shallots, thinly sliced
• 1 tbsp tamarind paste
• 2 tbsp peanut butter
• 2 tbsp tomato paste
• 1 can (14 oz) coconut cream
• 1 tsp turmeric
• 2 tbsp fish sauce
• 2–3 tbsp coconut aminos (to taste)
• 1 tsp ground ginger
• 4 cups chicken stock
• 1 cup cherry tomatoes, halved
• 4 cups sautéed bok choy
• 2 grilled chicken breasts, sliced (or substitute with tofu, shrimp, or preferred protein)
• Thai basil leaves, for garnish
• Green onions, sliced, for garnish
• Coriander (cilantro) leaves, for garnish