How should I store leftovers?

For the best results, omit the rice noodles until you’re ready to serve. Transfer the cooked and cooled soup to an airtight container, and store it in the fridge for three to four days. When you’re ready to eat, prepare the rice noodles, combine the ingredients, and warm them over medium heat on the stove or in the microwave. Your soup will taste as good as new!

Can I freeze this recipe?

You can freeze the soup without the noodles for one to two months. Thaw leftovers in the fridge overnight. Then, prepare the noodles and combine the ingredients as normal.

Can I use leftover chicken?

Yes! This recipe is a great way to use up any leftover chicken or meat you have on hand.

Can I add extra veggies?

Sure! Feel free to stir in any vegetables you like best. Red bell peppers, snow peas, or mushrooms would all taste great and are a great way to add extra nutrients and fiber.

Thai Chicken Soup - Cotter Crunch

Description

Make this easy gluten-free Thai chicken soup with simple ingredients for a protein-rich, nutrient-filled comfort food full of nutrients and flavor!

Ingredients

Units Scale

Broth

6 cups chicken or vegetable broth
1 lemongrass stick, chopped
1 Tablespoon fish sauce + 1 Tablespoon tamari (vegan option in notes)
1 Tablespoon chili sauce and/or 1 Thai pepper, thinly sliced (for less heat, omit one or the other)
1 inch (6 cm) piece ginger root, sliced
2 Thai lime leaves or 1 teaspoon lime zest + 1/2 teaspoon lemon zest
1 teaspoon raw sugar
1 Tablespoon cilantro stems, diced (keep the cilantro leaves for garnishing)

Soup

1 lb boneless, skinless chicken breast (optional)
2 Tablespoons lime juice
3 scallions, sliced in 1/2-inch pieces
Optional – 3 ounces rice noodles, cooked and rinsed or zucchini noodles

Garnishes

Chili oil for drizzling (optional)
Cilantro leaves
Sliced Thai pepper

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Instructions

Place broth ingredients in a large pot or stock pot. Bring to a boil then simmer for 15 minutes. Strain and remove the herbs, ginger, pepper, and zest.
Transfer strained herbs/ginger, zest to another large pot to poach the chicken. Meanwhile, keep the broth on low heat while cooking the chicken.
To poach the chicken, pour in enough water or broth to cover chicken about half way. Add a splash of oil too.
Bring to a quick boil, then reduce to medium-low heat and simmer uncovered for 10 minutes.
Turn off the heat, cover and allow to rest for 15 minutes. While the chicken is resting, prepare the (optional) rice noodles according to the package instructions.
Slice or shred cooked chicken. Add the chicken into the broth pot with lime juice and onion. Simmer uncovered for 5-10 minutes, or until ready to serve. If using rice noodles, stir into the pot.
Serve with fresh cilantro, a drizzle of chili oil, and thin slices of Thai chili pepper.
Store soup in the fridge in an airtight container for up to 3 days.

Notes

Prep Tips – Using poached chicken is optional, but it does add a lot of flavor. To speed up the process, use leftover chicken. Thai/Kaffir lime leaves can be very difficult to find in the U.S., and the flavor is very complex, so it’s not easy to replicate with just one simple swap. A combination of bay leaf, lemon thyme, and lime zest will give the closest flavor. Here are some other kaffir lime substitutes.

Substitute Tips – For a vegan option, omit the chicken and only add cooked rice noodles and replace the fish sauce with rice vinegar and tamari. For low carb option, skip the noodles and use zucchini noodles.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: soup
Method: stove top
Cuisine: Asian

Nutrition

Serving Size: with chicken, no noodles
Calories: 162
Sugar: 2.3 g
Sodium: 1232.6 mg
Fat: 3.5 g
Saturated Fat: 0.7 g
Carbohydrates: 4.1 g
Fiber: 0.4 g
Protein: 27.5 g
Cholesterol: 82.7 mg