Thai Chicken Noodle Soup with Veggies
Looking for a comforting and aromatic dish to warm your soul? Our Thai Chicken Noodle Soup with Veggies brings together a delicious combination of tender chicken, vibrant vegetables, and flavorful herbs, all served over soft rice vermicelli noodles. A true fusion of Thai ingredients and simplicity, this dish is a perfect choice for a cozy dinner.
This Thai-inspired soup features rich, aromatic flavors, highlighted by the fragrant lemongrass, zesty Sriracha sauce, and a touch of fresh lemon juice. Whether you’re craving a quick lunch or a light dinner, this recipe is both easy to prepare and incredibly satisfying. Let’s dive into the ingredients and steps to create this vibrant dish at home!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice Vermicelli Noodles (Thin) | 100 grams (boiled) |
| Garlic | 2 cloves (finely chopped) |
| Ginger | 1 inch (thinly sliced) |
| Fresh Red Chilies | 1 or 2 (sliced lengthwise) |
| Celery | 2 stalks (finely chopped with leaves) |
| Lemon Grass | 2 stalks (thinly sliced) |
| Chicken Stock | 3 cups |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Sriracha Sauce | 1 teaspoon |
| Lemon Juice | 1 tablespoon |
| Chicken | 100 grams (shredded) |
| Baby Corn | 30 grams (sliced) |
| Green Beans (French Beans) | 30 grams (cut lengthwise) |
| Red Bell Pepper (Capsicum) | 1 (sliced into wedges) |
| Coriander (Dhania) Leaves | 5 sprigs (finely chopped) |
| Salt | To taste |
Nutritional Information (Per Serving):
| Nutrient | Value |
|---|---|
| Calories | 220 kcal |
| Protein | 16 g |
| Carbohydrates | 25 g |
| Fat | 7 g |
| Fiber | 3 g |
| Sodium | 800 mg |
| Vitamin C | 15% of daily value |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Thai
Course: Appetizer
Diet: Non-Vegetarian
Instructions:
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Prepare the Noodles: Begin by boiling the rice vermicelli noodles according to the package instructions. Once done, set them aside.
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Make the Broth: In a large saucepan, pour the chicken stock and bring it to a boil over medium heat. Add the finely chopped garlic, sliced ginger, and fresh red chilies to infuse the stock with their flavors.
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Add Aromatics and Spices: Stir in the chopped celery, sliced lemongrass, turmeric powder, and Sriracha sauce. Allow this mixture to boil for about 5 minutes, letting the flavors meld together.
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Cook the Chicken: Add the shredded chicken to the broth. Let it simmer for about 5 to 6 minutes until the chicken is partially cooked.
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Incorporate the Veggies: Now, add the sliced baby corn, cut green beans, and red bell pepper wedges to the pot. Mix everything well, ensuring the vegetables are submerged in the broth.
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Simmer the Soup: Continue to simmer the soup for another 5-10 minutes, or until the chicken is fully cooked and the vegetables are tender.
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Finish the Soup: Add the boiled rice vermicelli noodles into the soup and bring everything to a brisk boil for another minute.
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Final Touches: Remove the saucepan from the heat. Stir in the chopped coriander leaves and freshly squeezed lemon juice. Adjust the seasoning with salt to taste.
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Serve: Ladle the soup into bowls, and serve hot. For a complete Thai-inspired meal, pair your Thai Chicken Noodle Soup with Veggies with a side of Chinese Fried Rice and Healthy General Tso’s Chicken for an unforgettable dining experience.
This flavorful soup offers a perfect balance of spicy, tangy, and aromatic flavors, ideal for a weeknight meal or a light appetizer. Packed with healthy veggies and tender chicken, it provides a comforting and filling dish. Enjoy the best of Thai cuisine right at home with this simple yet exotic Thai Chicken Noodle Soup with Veggies!
