Thai-Infused Chicken Noodle Soup

This Thai-Infused Chicken Noodle Soup is really hitting the spot right now! 

Adrian and I have been so sick for the past week and I’m not sure if I’ve come down with another cold, or if this is just the longest running cold ever. All I know is that even though we’re still worn out, we really wanted to make the easiest, most comforting soup ever. 

Scouring our pantry, refrigerator, and garden, we found some dried knife-cut noodles, chicken broth, hot peppers, limes, and plenty of Asian condiments, so there wasn’t much to pick up at the grocery store: perfect. Even more perfect? We made the soup in less than 20 minutes.

The knife-cut noodles are wonderful in this chicken broth flavored with lime juice, fish sauce, and light brown sugar. They’re actually wheat noodles instead of rice and lot thicker than you would normally use in a Thai noodle soup, but these noodles are really good as well. Because they’re so hearty, you almost feel like you’re eating a dumpling soup, without all the work! Adrian and I are both very pleased, especially since we could put together a healthy, homemade soup when it was a little hard to stand up. 

Whether or not this chicken soup will help to hasten this cold or not, it sure feels like it will, and that’s all that matters to us right now!

Thai-Infused Chicken Noodle Soup

Time: 20 Minutes
Serves 6

3 quarts low-sodium chicken broth
1 15 oz can whole sweet corn, drained, liquid reserved
8 nests Taiwanese sliced noodles (about 200 grams)
1.5 lb boneless skinless chicken breast, thinly sliced
1 tbsp fresh ginger, minced
1 bunch green onions, finely sliced
1 large serrano, finely sliced
8-10 dried birdseye chilies (optional)
1 tbsp fish sauce
1 tbsp light brown sugar
1 tbsp chili garlic sauce
Zest and juice of 2 limes
1 small bunch cilantro, roughly chopped (reserve 2 tbsp for garnish)

To Garnish
Fish Sauce
Chili garlic sauce
1 lime, cut into wedges
Chopped cilantro

In a large skillet or Dutch oven, heat chicken broth and reserved corn liquid over high heat and bring to a boil. Add noodles and cook according to package directions until al dente (about 2-3 minutes). Carefully ladle noodles out of broth with a pasta spoon and set aside.

Add the chicken, corn kernels, ginger, green onions, serrano chilies, birdseye chilies, fish sauce, light brown sugar, and chili garlic sauce to the broth and simmer on medium heat for 5 minutes. 

Return noodles to the broth and stir in lime juice, lime zest, and cilantro. Serve immediately in bowls and season to taste with additional fish sauce and chili garlic sauce. Garnish with lime wedges and cilantro.