Paris we are with you!
The weather is getting cooler so you’re going to need some new soup recipes to pull out and this one is a winner. I really mean that it is an A+ guaranteed to knock your socks off recipe! I had something like this in Carrollton at Highlands Deli and could not stop thinking about then lo and behold Kathy from Noble Pig posted this recipe. It is to die for. I have made it at least 5 times and slurped it all up by myself. Delish!
I have changed the method of preparation just a little. The original recipe says to cook the noodles in the slow cooker the last 30 minutes. I found that I had so many leftovers (thank goodness) by the second day the noodles were all soggy and had absorbed much of the amazing broth. I recommend cooking the noodles separately following the directions on the box. Place the noodles in a bowl and pouring boiling water over them. Let them sit for about 4 minutes and drain.To serve the soup place noodles in soup bowls and ladle the flavorful broth over the noodles. Store the leftover noodles separately and just heat in microwave when serving the next day. Wonderful!
Cooking with coconut milk can be a little tricky. It will curdle as I know quite well. I tried cutting the recipe in half. I used my smaller slow cooker which unknowingly to me when placed on high it cooks at a super high temperature. Coconut milk does not like a really high temperature for a long time. Major failure! The taste was no different, but the texture was not what I wanted and probably no one but me would have eaten it.
I love what this milk and the slow cooker does to the chicken breasts. They literally melt in your mouth. Please don’t leave out the toppings because it makes this soup restaurant quality! LOVE love the lime juice with the coconut milk. It is perfection.
As you can tell I am gushing about this soup. It is too easy and too good for you to miss it. Try it and let me know what you think.
Thai Chicken Soup adapted from Noble Pig
Yield: 6-8 servings
- 3 boneless, skinless chicken breasts
- 3-4 garlic cloves, minced
- 2 Tablespoons ginger, minced
- 2 (13 1/2 oz. cans coconut milk (not lite)
- 4 cups chicken stock
- 3 Tablespoons soy sauce
- 4 oz. thin rice noodles (Pad Thai noodles in Asian section)
- 2 red bell peppers, diced
- 2 cups bean sprouts fresh (I have used canned just drain and rinse before using)
- 2 jalapenos, thinly sliced
- 2 limes
- salt and pepper
- In a slow cooker, add coconut milk. If it is separated in the can pour into a bowl and whisk together before adding to the slow cooker. This often happens as it sits on the shelf.
- Add to the slow cooker chicken stock, garlic, ginger, soy sauce and chicken.
- Cook on high for only 3 hours.
- Using tongs remove the chicken and pull apart with 2 forks into large chunks. Don’t make them too small because as it reheats it will come apart more. You want to be able to recognize that it is chicken.
- Add red pepper and bean sprouts. Cook 30 more minutes.
- Cook noodles according to the package.
- To serve place a serving of noodles in the bowl and ladle the soup over them.
- Season with salt and pepper.
- Serve with a garnish of jalapenos, cilantro, and at least 1 lime wedge juiced for each bowl.