Thai Style Chicken Noodle Soup

Flavored with lemongrass and Thai basil, this fresh take on a classic American soup is a treat for your taste buds. And the heat from the jalapenos? Absolute fire! (In the best way!)

What inspired this recipe?

• My husband and I were spending $50 every weekend at our local Thai restaurant. Sure, it’s great for a special occasion but spending 1/3 of your grocery budget on one meal is NOT the move! (Although, it’s a move we do REALLY well. After we got married, we were going to Buffalo Wild Wings at least twice a week! )
•  I saw a recipe for an Italian style chicken noodle soup on the back of a chicken broth container at the grocery store. 

Why should you make this recipe?

• Well, for one thing, Chicken noodle soup never gets old, it’s simple, comforting, and delicious. This recipe brings new flavors to the party and kicks it up a notch. What’s not to love about that?

Print Recipe

Thai Style Chicken Noodle Soup

Course

Salad Bar

Cuisine

Thai, American

Prep Time

20 minutes

Cook Time

1 hour

Servings

Ingredients

• 2 tbsp olive oil divided
• 3-4 lbs boneless, skinless chicken breast
• salt and pepper to taste
• 2 tsp minced garlic
• 12 oz broccoli slaw mix bagged
• 1 medium red onion diced
• 2-5 jalapenos sliced
• 1-2 tbsp all purpose flour
• 1 1/2 tbsp lemongrass paste
• 2 tbsp soy sauce
• 1 tbsp thai basil dried
• 8 cups chicken broth
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 12 oz rice noodles cooked

Course Salad Bar Cuisine Thai, American Prep Time 20 minutes Cook Time 1 hour Servings Ingredients 2 tbsp olive oil divided 3-4 lbs boneless, skinless chicken breast salt and pepper to taste 2 tsp minced garlic 12 oz broccoli slaw mix bagged 1 medium red onion diced 2-5 jalapenos sliced 1-2 tbsp all purpose flour 1 1/2 tbsp lemongrass paste 2 tbsp soy sauce 1 tbsp thai basil dried 8 cups chicken broth 1/2 tbsp garlic powder 1/2 tbsp onion powder 12 oz rice noodles cooked

Instructions

1. Brush chicken with 1 tbsp olive oil, season with salt and pepper, and bake chicken at 425 for 30-40 minutes. Let cool, dice, and set aside.
2. Saute minced garlic, broccoli slaw, red onion, and jalapenos in remaining olive oil; season with salt and pepper.
3. Add diced chicken and vegetables to large soup pot; sprinkle with flour.
4. Add lemongrass, Thai basil, soy sauce, and chicken broth to soup pot. Simmer for 10 minutes.
5. Add rice noodles to pot and simmer an additional 10 minutes.
6. Enjoy!