Gluten-Free Thai Chicken Noodle Soup Recipe

Name: Gluten-Free Thai Chicken Noodle Soup Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 50 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 8 to 10 ounces rice noodles, dry flat or your choice; 6 cups chicken broth (add some turkey or chicken bones if you have them); 1 to 2 medium chicken breasts, or thighs, chopped into small pieces; 1 stalk lemongrass, finely sliced and minced, or 3 tablespoons prepared lemongrass; 2-inch piece galangal or ginger, grated or sliced into thin strips; 1 large carrot, sliced; 4 medium makrut lime leaves, or substitute 1 bay leaf; 4 heads baby bok choy, leaves separated; 1 small red Thai chili, minced, or 1 teaspoon chili sauce, or 1/2 teaspoon cayenne pepper; 3 cloves garlic, minced; 1/4 cup fresh lime juice; 2 to 3 tablespoons fish sauce, or to taste; 1/4 to 1/3 cup coconut milk; 1 to 2 teaspoons sugar, optional; 1 dash white pepper, or black pepper, to taste; 1/2 cup cilantro; Chili sauce, for serving, optional

A fragrant, flavorful, and slightly creamy chicken and rice noodle soup offers a unique twist on a classic dish.

⭐ 4.2 (87 reviews) Prep: 30 minCook: 12 minTotal: 50 minYields: 6 servings

Category Tags:

Lunch Appetizer Entree Dinner Soup

Cuisine Tags:

Thai

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Ingredients

8 to 10 ounces rice noodles, dry flat or your choice
6 cups chicken broth (add some turkey or chicken bones if you have them)
1 to 2 medium chicken breasts, or thighs, chopped into small pieces
1 stalk lemongrass, finely sliced and minced, or 3 tablespoons prepared lemongrass
2-inch piece galangal or ginger, grated or sliced into thin strips
1 large carrot, sliced
4 medium makrut lime leaves, or substitute 1 bay leaf
4 heads baby bok choy, leaves separated
1 small red Thai chili, minced, or 1 teaspoon chili sauce, or 1/2 teaspoon cayenne pepper
3 cloves garlic, minced
1/4 cup fresh lime juice
2 to 3 tablespoons fish sauce, or to taste
1/4 to 1/3 cup coconut milk
1 to 2 teaspoons sugar, optional
1 dash white pepper, or black pepper, to taste
1/2 cup cilantro
Chili sauce, for serving, optional

Instructions

Bring a large pot of water to just below a boil for the noodles.
Add noodles to the hot water, remove from heat, and let sit for 5-8 minutes until al dente; drain and rinse with cold water.
In a separate large soup pot, bring chicken stock to a boil.
Add chicken, lemongrass, galangal or ginger, carrot, lime leaves, and optional bones; boil for 1 minute, then reduce heat to medium and cover.
Simmer for 5-6 minutes, incorporating bok choy when the chicken is nearly cooked.
Stir in chili, garlic, lime juice, and 2 tablespoons fish sauce while the soup simmers.
Reduce heat to minimum and mix in up to 1/3 cup coconut milk.
Taste and adjust seasonings with additional fish sauce, lime juice, chili, coconut milk, or sugar as needed.
Serve by placing noodles in bowls, topping with hot soup, and garnishing with pepper and cilantro, with optional Thai chili sauce.

Nutritional Info (per serving)

Calories: 187 kcal

Carbohydrate: 19 g

Cholesterol: 39 mg

Fiber: 2 g

Protein: 17 g

Saturated Fat: 3 g

Sodium: 1707 mg

Sugar: 3 g

Fat: 5 g

Unsaturated Fat: 0 g