A comforting and flavorful Thai-inspired soup made with tender chicken slices, rice noodles, and aromatic herbs. This light and savory dish is perfect for a quick and healthy meal.
Ingredients
For the Broth:
- 6 cups chicken stock
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 3-4 kaffir lime leaves, torn
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 1 tsp sugar
For the Noodles and Chicken:
- 8 oz rice noodles, cooked according to package instructions
- 1 lb chicken breast or thighs, thinly sliced
- 1 cup bok choy or spinach, chopped
For Garnish:
- Fresh cilantro
- Lime wedges
- Red chili slices
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Cook the Aromatics:
- Heat vegetable oil in a large pot over medium heat. Add minced garlic and sauté until fragrant.
- Prepare the Broth:
- Add chicken stock, lemongrass, and kaffir lime leaves to the pot. Bring to a boil, then reduce heat to simmer for 5 minutes.
- Cook the Chicken and Vegetables:
- Add the sliced chicken to the broth and simmer for 5-7 minutes, or until fully cooked. Stir in bok choy or spinach and cook for another 2-3 minutes.
- Season the Soup:
- Stir in fish sauce, soy sauce, and sugar. Taste and adjust seasoning as needed.
- Prepare the Noodles:
- Cook rice noodles according to package instructions. Divide the noodles among serving bowls.
- Assemble the Soup:
- Ladle the hot chicken broth with vegetables over the noodles in each bowl.
- Garnish and Serve:
- Garnish with fresh cilantro, red chili slices, and serve with lime wedges on the side.
Nutritional Information (Per Serving):
- Calories: 280 kcal
- Protein: 25g
- Carbohydrates: 30g
- Fat: 6g
- Sodium: 450mg
Notes
- Substitute chicken with shrimp or tofu for variation.
- Add extra vegetables like carrots or snap peas for more nutrients.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊