A Recipe: Thai Chicken Noodle Soup

One of our lovely volunteers at work shared this recipe with me and I just have to pass it on.  It's a Thai twist on traditional chicken noodle soup that is super easy to make.  I gotta say I love making a giant pot of good soup and eating it for days.  It makes deciding what to have and packing for lunch a breeze!  I'm all about easy/cheap lunches, since I almost always pack and am notorious for waking up late and rushing to get ready for work in the morning.  Also, it's a fairly healthy recipe...especially if you use fat free/low sodium broth and lite coconut milk.

Thai Chicken Noodle Soup

6 to 8oz. medium noodles (I use about a half bag of No Yolks noodles),  boiled for 5 mins (al dente)

1 Rotisserie chicken, shredded (I chill it in the fridge first, makes shredding easier), discard skin

6 or 7 carrots, sliced 1/4" thick 

5 celery stalks, sliced 1/4" thick

2 med sweet onions or 1 large (yellow would work), chopped into bite size pieces

2 inch piece of ginger, minced

2 - 14 oz cans of coconut milk (I like to use lite coconut milk)

½ c lime juice (about 4 limes)

½  c roughly chopped cilantro

10 cups chicken broth  (I use two and a half cartons of Trader Joe's free range, fat free, low sodium broth - it's very inexpensive and very good)

1/4" to 1/2" teaspoon of salt (to taste)

Put broth in a very large stock pot over medium-high heat.

Add sliced veggies and ginger (sliced then, 1/8 to ¼ in thick)

Bring to a small boil; cook about 20 minutes.

While cooking, shred chicken, squeeze limes, chop cilantro.

Add coconut milk to the pot; bring to a boil.

Add salt. 

Add shredded chicken, lime juice and cilantro. 

Cook noodles; drain and add to soup.

This makes a very large pot of hearty, flavorful soup.  It holds up to freezing fairly well, although the chicken tends to break down a bit.  If you do freeze it, I would consume it within a month of freezing it.

Enjoy!