Thai Noodle Soup Food

THAI-INSPIRED CHICKEN & RICE NOODLE SOUP

Steps:

• Heat the oil in a medium soup pot over medium-low heat. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Add the curry paste and cook, stirring constantly, for 1 minute more. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes.
• Meanwhile, cook the rice noodles according to the package instructions.
• When ready to serve, taste the soup and adjust the seasoning, if necessary. Gently reheat the noodles in the microwave, if necessary. Divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges.
• Note: As the soup sits on the stove, some of the fat may rise to the surface; skim it, if necessary.

EASY THAI CHICKEN NOODLE SOUP

Steps:

• In saucepan, bring 4 cups of water to boil, add rice noodles. Remove from heat and let stand 8-10 minutes until tender. Drain and rinse noodles in cool water for 30 seconds. Place noodles in serving bowls.
• Bring 4 cups chicken stock, plus 1 cup water to boil.
• Add mushrooms and chicken, turn heat to medium and cook for 3-4 minutes or until chicken is cooked through.
• Remove from heat, add spinach, fish sauce and cilantro. Spoon over rice noodles.
• Keep leftovers, in the refrigerator .

SPICY CHICKEN THAI NOODLE SOUP

Steps:

• In a slow cooker on low heat, combine chicken broth, wine, water, onion, green onion, garlic, carrots, celery, salt, black pepper, curry, sage, poultry seasoning, oregano and cayenne.
• In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker.
• Cook soup 8 hours on low or 5 hours on high.
• About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles.

THAI CHICKEN NOODLE SOUP

Steps:

• Heat a large stock pot over medium heat. Add oil, carrots, onion, and bell pepper. Cook for about 3 minutes. Add chicken and mix well. Add garlic. Cook until chicken is no longer pink in the center and juices run clear, 5 to 10 minutes.
• Mix in chicken broth, coconut milk, curry paste, salt, and pepper. Bring soup to a boil, about 5 minutes. Add noodles and allow soup to come to a boil again. Reduce heat to low and simmer about 3 minutes.
• Cover the pot, remove from heat, and let sit just until noodles are tender, 5 to 10 minutes.

THAI VEGETABLE NOODLE SOUP

Steps:

• In a large saucepan combine scallions, Thai Spice Blend, and ¼ cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and bok choy; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil.

THAI NOODLE SOUP WITH SALMON

Steps:

• Heat the grill to high. Put the salmon on a baking tray, skin-side down, and grill for 8-10 mins until cooked through. Put the noodles in a heatproof bowl and pour over boiled water from the kettle. Leave for 5 mins.
• Heat the curry paste in a pan for 1 min, then add the coconut milk and 400ml water. Season and bring to the boil. Drain the noodles and add to the pan with the pak choi. Heat through for 1 min, then transfer to bowls and top with the salmon.

SPICY THAI NOODLE SOUP WITH SHRIMP

Steps:

• Combine the garlic, ginger, lemongrass and red chili paste into a blender. Roughly chop the red pepper, onion and garlic. Add it to the blender also. Blitz until a thick paste has formed.
• Heat a large saucepan over a medium-high heat, add the coconut or vegetable oil. Fry the paste for a couple of minutes, until fragrant.
• Add the chicken broth and coconut milk and bring to a boil, Reduce heat and simmer for five minutes
• While the soup base is cooking peel and devein shrimp. Slice in half.
• Add the shrimp and fish sauce to the soup base, simmer for an additional five minutes.
• While the soup is simmering, cook your noodles (enough for 4 servings). Cooking the noodles according to the package directions. Divide the cooked noodles between four bowls.
• Season the soup to taste with a squeeze of lime juice.
• Divide between the bowls and top each one with fresh cilantro, slices of fresh chili, and spring onions. Serve immediately.

SPICY THAI NOODLE SOUP RECIPE

Steps:

• Heat up a pan and add the oil. Add in the ginger and garlic and stir-fry a little bit on a higher flame.
• Next, add the red curry paste and stir-fry for 2 minutes on high heat.
• Reduce heat, then pour in the coconut milk and follow suit with the broth.
• Season with fish sauce and the brown sugar. Mix the contents.
• Add the Noodles to the soup. Cook the noodles soft on medium heat.
• Keep your serving bowl ready and add as much cabbage and white sliced spring onion bulb as you like. *see Note
• Then add the cooked noodles over the raw veggies and pour the soup over everything.
• Garnish with the lime juice, red chili flakes, fresh green chilis, crushed peanuts, fresh cilantro to your liking.
• Serve and enjoy hot.

THAI SPICY NOODLE SOUP (VEGETARIAN, VEGAN, GF)

Steps:

• In a large pot, heat the oil over medium heat. Add garlic, ginger and curry paste and sauté for 2 minutes to release the curry's aromas.
• Stir in the broth, coconut milk and water. Bring to a boil.
• Add the rice noodles to the pot and allow them to sit for a few minutes until softened.
• Stir in the lime juice and serve immediately, topped with optional garnishes if using.

THAI BEEF NOODLE SOUP - GWAYTIO NUEA NAM

Steps:

• Fry beef strips in the oil until browned, using a large soup pot.
• Remove the browned strips, leaving the oil and juice in the pot.
• Fry the garlic until golden, stirring to keep from burning.
• Quickly add the ground beef, celery, and scallions--cook while stirring until the beef just browns.
• Add beef stock, black pepper, cinnamon, and fish sauce.
• Bring to a boil.
• Add noodles and return to a boil.
• Remove from heat and add bean sprouts.
• Top with beef strips and cilantro (this can also be done after putting the soup into the individual bowls).
• If desired, soak the red pepper flakes in the vinegar, and allow to be added to individual bowls.

THAI CURRY CHICKEN NOODLE SOUP

Steps:

• Bring 4 cups of the water to a boil in a large sauce pot over medium heat. Add the chicken breast, reduce the heat and simmer until cooked through, about 15 to 20 minutes. Remove from the pot to a cutting board or bowl and set aside until cool enough to handle. Shred the chicken with a fork and set aside.
• Bring the remaining 4 cups of water to a boil in a large sauce pot over medium heat. Add peas and cook for 30 seconds. Remove peas from pot with a slotted spoon and divide them between the serving bowls. Add the noodles to the pot and cook for 6 minutes. Drain and add noodles to the peas in the serving bowls.
• Heat the grapeseed oil in a large sauce pot over medium-high heat. Add the shallots, curry paste, madras curry powder, turmeric, coriander and garlic to the pot and saute for 1 minute. Add the chicken broth to the pot, and bring to a boil. Stir in the light coconut milk and almond milk, then reduce the heat and simmer for 5 minutes. Add the shredded chicken, palm sugar, lime juice and fish sauce and cook for 2 minutes. Stir in the spinach leaves and cook for 30 seconds. Ladle the chicken mixture over the noodles and peas in the serving bowls. Stir some chopped cilantro, green onions and chiles into each bowl.
• Top with chopped peanuts a lime wedge. Garnish with a sprig of cilantro and serve.
• Bon apetit!

THAI CHICKEN NOODLE SOUP

Steps:

• Heat sesame seed oil on high heat. Fry chicken skin down until brown. Add star anise, garlic and ginger paste. Add oyster sauce and stir.
• Add chicken stock and cover and cook until chicken is cooked (30 minutes) and falls off the bone.
• Remove chicken at set aside to cool. Remove from bone when cool and place in a bowl. Prepare veg by slicing thinly.
• Cook rice noodles as per their instructions. Set aside. When ready to eat place chicken and noodles in a bowl. Add veg to the stock in the pan and cook until just heated through, do not over cook.
• Add veg to the bowl and cover with the broth. Garnish with fresh chili and corriander. Eat with chop sticks.