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?
Thai Style Chicken Noodle Soup
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.
Saute minced garlic, broccoli slaw, red onion, and jalapenos in remaining olive oil; season with salt and pepper.
Add diced chicken and vegetables to large soup pot; sprinkle with flour.
Add lemongrass, Thai basil, soy sauce, and chicken broth to soup pot. Simmer for 10 minutes.
Add rice noodles to pot and simmer an additional 10 minutes.