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Creamy Chicken Noodle Soup
Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup
In the bustling streets of Bangkok, amidst the fragrant aroma of street food stalls and the vibrant tapestry of Thai culture, there exists a legendary dish known as Thai Famous Soup. This iconic soup, steeped in tradition and bursting…
Creamy Chicken Noodle Soup
Source
Ingredients:
1
Servings
  • 960
    ml
     chicken or vegetable broth
  • 1
    item
     stalk lemongrass, bruised and chopped into segments
  • 3
    slice
     galangal
  • 3
    item
     kaffir lime leaves, torn
  • 2
    item
     thai chilies, sliced (adjust according to spice preference)
  • 1
    item
     200g protein of choice (chicken, shrimp, or tofu), thinly sliced
  • 1
    item
     200g mushrooms, sliced (such as straw mushrooms or button mushrooms)
  • 2
    item
     tomatoes, cut into wedges
  • 1
    item
     onion, thinly sliced
  • 2
    tbsp
     fish sauce
  • 2
    tbsp
     lime juice
  • 1
    tbsp
     chili paste (such as thai red curry paste)
  • 1
    item
     handful of fresh cilantro leaves, for garnish
  • 1
    item
     you
  • 1
    item
     chatgpt
  • 1
    item
     key considerations
  • 2
    tbsp
     butter
  • 1
    item
     onion, diced
  • 2
    item
     carrots, sliced
  • 2
    item
     celery stalks, sliced
  • 3
    clove
     garlic, minced
  • 1
    tsp
     dried thyme
  • 1440
    ml
     chicken broth
  • 480
    ml
     cooked chicken, shredded or diced
  • 240
    ml
     heavy cream
  • 60
    ml
     all-purpose flour
  • 480
    ml
     cooked egg noodles
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped, for garnish
Creamy Chicken Noodle Soup
Instructions:
  1. In a pot, bring the chicken or vegetable broth to a simmer over medium heat.
  2. Add lemongrass, galangal, kaffir lime leaves, and Thai chilies to the broth. Allow the aromatics to infuse the broth for 5-10 minutes.
  3. Stir in the protein of choice (chicken, shrimp, or tofu) and cook until almost done.
  4. Add mushrooms, tomatoes, and onion to the pot, simmering until vegetables are tender.
  5. Season the soup with fish sauce, lime juice, and chili paste, adjusting to taste.
  6. If desired, stir in coconut milk for a creamier texture and additional richness.
  7. Serve hot, garnished with fresh cilantro leaves.
  8. In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.
  9. Stir in the minced garlic and dried thyme, cooking for an additional minute until fragrant.
  10. Add the chicken broth to the pot, bringing the mixture to a simmer.
  11. In a separate bowl, whisk together the heavy cream and flour until smooth to create a roux. Slowly pour the roux into the simmering broth, stirring constantly to prevent lumps from forming.
  12. Add the cooked chicken and cooked egg noodles to the pot, stirring to combine. Allow the soup to simmer for 10-15 minutes, or until heated through and slightly thickened.
  13. Season the soup with salt and pepper to taste, adjusting as needed.
  14. Serve hot, garnished with freshly chopped parsley for a burst of color and flavor.
  • 960
    ml
     chicken or vegetable broth
  • 1
    item
     stalk lemongrass, bruised and chopped into segments
  • 3
    slice
     galangal
  • 3
    item
     kaffir lime leaves, torn
  • 2
    item
     thai chilies, sliced (adjust according to spice preference)
  • 1
    item
     200g protein of choice (chicken, shrimp, or tofu), thinly sliced
  • 1
    item
     200g mushrooms, sliced (such as straw mushrooms or button mushrooms)
  • 2
    item
     tomatoes, cut into wedges
  • 1
    item
     onion, thinly sliced
  • 2
    tbsp
     fish sauce
  • 2
    tbsp
     lime juice
  • 1
    tbsp
     chili paste (such as thai red curry paste)
  • 1
    item
     handful of fresh cilantro leaves, for garnish
  • 1
    item
     you
  • 1
    item
     chatgpt
  • 1
    item
     key considerations
  • 2
    tbsp
     butter
  • 1
    item
     onion, diced
  • 2
    item
     carrots, sliced
  • 2
    item
     celery stalks, sliced
  • 3
    clove
     garlic, minced
  • 1
    tsp
     dried thyme
  • 1440
    ml
     chicken broth
  • 480
    ml
     cooked chicken, shredded or diced
  • 240
    ml
     heavy cream
  • 60
    ml
     all-purpose flour
  • 480
    ml
     cooked egg noodles
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped, for garnish
1
Servings
0

In a pot, bring the chicken or vegetable broth to a simmer over medium heat.

Add lemongrass, galangal, kaffir lime leaves, and Thai chilies to the broth. Allow the aromatics to infuse the broth for 5-10 minutes.

Stir in the protein of choice (chicken, shrimp, or tofu) and cook until almost done.

Add mushrooms, tomatoes, and onion to the pot, simmering until vegetables are tender.

Season the soup with fish sauce, lime juice, and chili paste, adjusting to taste.

If desired, stir in coconut milk for a creamier texture and additional richness.

Serve hot, garnished with fresh cilantro leaves.

In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.

Stir in the minced garlic and dried thyme, cooking for an additional minute until fragrant.

Add the chicken broth to the pot, bringing the mixture to a simmer.

In a separate bowl, whisk together the heavy cream and flour until smooth to create a roux. Slowly pour the roux into the simmering broth, stirring constantly to prevent lumps from forming.

Add the cooked chicken and cooked egg noodles to the pot, stirring to combine. Allow the soup to simmer for 10-15 minutes, or until heated through and slightly thickened.

Season the soup with salt and pepper to taste, adjusting as needed.

Serve hot, garnished with freshly chopped parsley for a burst of color and flavor.

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