Spicy Coconut Chicken Noodle Soup
By Alli BerkeyPublished on December 17, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons vegetable oil 1 onion, halved and sliced thin3 carrots, peeled and cut into 2-inch-long matchsticks1 teaspoon table salt ½ teaspoon pepper 6 cups chicken broth 4 ounces rice vermicelli ¼ cup canned coconut milk 2 tablespoons Asian chili-garlic sauce 1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)1 cup fresh Thai basil leaves
Before You Begin
Serve this soup with lime wedges.
Instructions
- Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, carrots, salt, and pepper and cook until vegetables are just softened, about 4 minutes.
- Add broth, noodles, coconut milk, and chili-garlic sauce and bring to boil. Reduce heat to medium-low and simmer until noodles are softened, about 3 minutes.
- Stir in chicken and cook until chicken is heated through, about 5 minutes. Stir in basil leaves and serve.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons vegetable oil
1 onion, halved and sliced thin
3 carrots, peeled and cut into 2-inch-long matchsticks
1 teaspoon table salt
½ teaspoon pepper
6 cups chicken broth
4 ounces rice vermicelli
¼ cup canned coconut milk
2 tablespoons Asian chili-garlic sauce
1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
1 cup fresh Thai basil leaves
Ingredients
2 tablespoons vegetable oil
1 onion, halved and sliced thin
3 carrots, peeled and cut into 2-inch-long matchsticks
1 teaspoon table salt
½ teaspoon pepper
6 cups chicken broth
4 ounces rice vermicelli
¼ cup canned coconut milk
2 tablespoons Asian chili-garlic sauce
1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
1 cup fresh Thai basil leaves
Ingredients
2 tablespoons vegetable oil
1 onion, halved and sliced thin
3 carrots, peeled and cut into 2-inch-long matchsticks
1 teaspoon table salt
½ teaspoon pepper
6 cups chicken broth
4 ounces rice vermicelli
¼ cup canned coconut milk
2 tablespoons Asian chili-garlic sauce
1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
1 cup fresh Thai basil leaves
Why This Recipe Works
Asian chili-garlic sauce added complex heat and acidity to the broth while rich coconut milk provided a mellowing creaminess.
Before You Begin
Serve this soup with lime wedges.
Instructions
- Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, carrots, salt, and pepper and cook until vegetables are just softened, about 4 minutes.
- Add broth, noodles, coconut milk, and chili-garlic sauce and bring to boil. Reduce heat to medium-low and simmer until noodles are softened, about 3 minutes.
- Stir in chicken and cook until chicken is heated through, about 5 minutes. Stir in basil leaves and serve.
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