So I was going to make this as a simple broth soup, but after perusing a couple of recipes online (Nigella's and the more authentic one on About.com) I just sort of took bits from both and added my own things. The great thing about this recipe is it is totally open to interpretation and the whims of your palate. This is just what I found at the market, chicken was on sale, wanted some color so hence the red bell pepper, etc. You could just as easily make this with shrimp or tofu. I used Mai Fun rice sticks for noodles but any noodle will do, using the rice noodles keeps it gluten free if that's a concern. Use any vegetables that make you happy. Spinach instead of bok choy, for example.
Thai Chicken Noodle Soup with Coconut Milk
Serves 4 to 6
1 48 oz. or 2 32 oz. boxes of Swanson's Natural Goodness chicken broth
1 2-inch piece of ginger (I slivered half of it, then grated the other half in with a microplane)
2 cloves garlic, minced, grated or pressed
1 jalapeño or serrano chile, minced, seeded and de-ribbed if you don't want too much heat (red thai dragon chiles would be best but I couldn't find any in my market. Leave those whole if using them.)
2 Tbsp. fish sauce
1 tsp. turmeric
1 can coconut milk
1 stick lemongrass, tough outer leaves removed, stalk smashed and cut into 2 inch pieces
2 kaffir lime leaves (available at Asian grocers, usually in the freezer)
1 Tbsp. light brown sugar
sweet Asian chile sauce and/or chile garlic paste to taste - (I used both. Start with a teaspoon or two of each and go from there)
Juice of 1 juicy lime or 2 Tbsp.
1 large boneless, skinless chicken breast, sliced thin
1/2 to 3/4 of 6.75 oz. (191 g) package rice sticks (mai fun)
1/2 large red bell pepper, thinly sliced
1/2 large carrot, julienned
baby bok choy, thinly sliced
shitake mushrooms, thinly sliced
Garnish:
bean sprouts
crushed roasted peanuts
cilantro leaves
sliced scallions
lime wedges
basil (optional)
Put all the ingredients in a large pot except the vegetables. Bring to a boil, reduce to simmer and cook gently for about 20 minutes. Check the flavors as you cook, add more lime juice if it needs more acid, chile garlic sauce or sriracha for heat, fish sauce for salt, brown sugar or asian sweet chili sauce for sweet, etc. until it's too your liking.
Add the red bell pepper and gently simmer for 2 minutes, then add the carrots and cook another 5 minutes or so until tender but not overdone. Next add the stems of the bok choy (reserve the leaves for later) and the shitakes. When cooked to al dente, add the sliced bok choy leaves and stir for a minute.
Serve in bowls and garnish with bean sprouts, peanuts, scallions and cilantro. Serve with lime wedges.
Enjoy!
