Thai Coconut Chicken [Soba] Noodle Soup

Let’s be honest; soup, for the most part, isn’t the most exciting of meals and often it  is better suited as a starter or as something to soothe you when you are feeling under the weather. Despite all of this, I am a huge fan of soup and am always excited to try out a soup recipe that, to quote Emeril Lagasse “kicks it up a notch.” This soup is hearty (in a good way – it won’t leave you feeling bloated), full of flavor, high in protein, practically gluten-free and qualifies as a real meal. As a bonus, this soup is something that can easily be modified to suit your preferences (the chicken can very easily be swapped for shrimp or tofu and the noodles can easily be swapped for rice or a noodle alternative). Don’t be fooled by the relatively long list of ingredients – this is a super easy recipe to make and after you have made it once it will become almost second nature to whip this soup up!

So let’s get into it:

Ingredients:

soup ingredients part 1

2 cloves minced garlic
4 tablespoons minced ginger
1 medium sized pepper diced (any color you prefer)
3 tablespoons chopped basil
2 tablespoons olive oil
2 tablespoons thai green chili paste
1 can of light unsweetened coconut milk (it has 1/2 the saturated fat of regular coconut milk)
3 cups of low-sodium chicken or vegetable broth
1 cup of water
1.5 cups frozen shelled edamame (or green peas if you prefer!)
2 cups shredded chicken (I prepared mine in the crock pot the day before, but rotisserie chicken could work just as well!)
2 limes
1 package soba noodles
2 tablespoons chopped green onion (for garnish)

soup ingredients part 2

Directions:

Soup Base

1. Add olive oil to wok or similar large pan and saute the minced garlic, minced ginger, diced pepper, and basil and saute over medium heat.

2. After sauteing for several minutes thai green chili paste, coconut milk vegetable broth and water to your pan. Stir until the paste has dissolved completely.

3. Add shelled edamame

4. Cover and let simmer for 15 minutes.

5. Add shredded chicken and simmer for 5 more minutes (no longer than 5 minutes as this may result in overcooked chicken)

6. Squeeze one full lime into soup, stir, cover and take off the heat.

 

Soup Noodles (best if prepared while soup is simmering)
cooked soba noodles

  1. Cook soba noodles according to directions on package
  2. Drain

Soup Assembly

  1. Assemble individual servings by adding noodles to your bowl followed by a generous serving of soup
  2. Serve with a garnish of chopped green onion and a lime wedge

[Make 5 hearty servings]

thai cocounut soba noodle soup

 

 

1 Comment

  1. Caroline January 24, 2016 / 4:16 pm

    Tastes so good!

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