Thai Carrot Noodle Soup with Chicken

this recipe

Guys, we’re doing it! We are having a healthy January without sacrificing flavor.

That’s exactly what this Thai carrot noodle soup with chicken is!

It’s healthy: packed with veggies + ginger and garlic (good for immunity). It’s flavorful: layered with all the best – salty, tangy, sweet, spicy, savory. It’s satisfying: Packed with a lean protein – chicken breast, and healthy fats – coconut oil and coconut milk.

This recipe is one that surprised me. I had a hint of an idea, bought a bunch of ingredients to test this recipe because I didn’t know which direction it would end up going. Once I started cooking the recipe had a mind of it’s own. It lead the way to a delicious soup that I know you’ll love!

Typically when I think of Thai or Asian flavors I tend to go with a curry of some kind. This Thai carrot noodle soup is curry free. The base flavors are sweet lemongrass, ginger, garlic, tangy lime juice, a hint of spice and a good amount of savory/salty flavor.

We start by cooking down a thinly sliced onions which adds so much depth and a nice texture. We use chicken broth to layer in more flavor and cook the chicken breast right into the broth. The result is juicy shredded chicken that doesn’t require another pan. Creamy coconut milk rounds everything out and helps to cut down on the spiciness and add a nice creamy, silky texture.

Those carrot noodles though. They are crunchy and so fun to eat in the soup! They lend a nice subtle sweetness that goes well with the lemongrass, ginger, and lime.

And guys, if there was ever a time that you doubted the idea of turning your veggies into noodles this Thai carrot noodle soup will 100% change your mind.

No we’re not talking about a time when you wish you were eating pasta and instead you’re eating soggy zucchini noodles. Nope. These carrot noodles are perfection in this soup.

Meant. To. Be!

Let’s talk about the toppings. The toppings offer us a chance for even more veggies, flavor, and textures to be added to this Thai carrot noodle soup.

Toppings include:

• lime wedge – for extra tang squeezed right on top
• green onions – mild crunchy onion flavor
• cilantro leaves – herbs are the best way to add more flavor without more fat or salt
• sliced mini sweet peppers – an extra sweet crunch right on top. Can’t. Get. Enough!

Of course you can pick and choose your favorite toppings but I recommend having a little of each one.

The fun part about a soup that has toppings is to serve it with each topping in separate bowls for each individual to top their soup as they desire.

SOUP PARTY!!!

You will love this Thai carrot noodle soup. It will satisfy you and warm you up on a cold winter evening.

It only takes 35 minutes to make and only requires one pot – weeknight dinner perfection!

I am so happy that I get to eat some of this leftover Thai carrot noodle soup with chicken for lunch or dinner today!!!

Jealous?

You should be.

Solution: there is a recipe waiting for you down below.

Suggestion: Add a little excitement to your Monday evening by making this Thai carrot soup.

Trust me, it will make you feel awesome!

Thai Carrot Noodle Soup with Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Emily Koch
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4 to 6 1x
• Category: Entree, Soup, Chicken, Easy, Healthy, 30 minutes, 1 pan
• Cuisine: Gluten Free, Dairy Free

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Description

Thai carrot noodle soup with chicken is a flavorful and healthy soup that’s super satisfying. Sweet, a little spicy, and tangy with crunchy carrot noodles and tender shredded chicken. 35 Minutes to make and only needs one pan, the perfect weeknight meal.

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon coconut oil, or olive oil
• 1 onion, sliced
• optional: 1 Serrano pepper, minced
• 6 cloves garlic, minced or pressed
• 1 inch ginger, grated
• 4 ounces lemongrass paste
• 1 tablespoon chili puree with garlic
• 4 cups chicken broth
• 1 cup filtered water
• 1 tablespoon gluten free soy sauce or tamari (or sub coconut aminos for soy free)
• 2 chicken breasts
• 1 15 ounce can full fat coconut milk (or sub light coconut milk for a lighter soup)
• Juice of 1 lime
• 1 to 2 teaspoons honey
• 4 to 5 large carrots, spiralized into spaghetti shaped noodles (see tips and other options in notes)
• Optional Toppings
• Green onions, sliced
• cilantro leaves
• mini sweet bell peppers, thinly sliced into rings
• lime wedges

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Instructions

1. Prepare: chop all your soup veggies as instructed above. This recipe moves fast once it’s started so it’s helpful to be prepared. See notes for tips on spiralizing the carrots.
2. Saute: Heat a large stew pot over low heat. Heat the oil and add the onions and Serrano pepper. Saute until the onions are translucent. Add the garlic and ginger and saute for 30 seconds. Add the lemongrass paste and chili garlic paste – cook for 1 minute. Add the chicken broth water, and soy sauce and stir. Add the chicken breasts.
3. Simmer: Cover and turn the heat up to high, bring to a boil and reduce to a simmer. Simmer covered for 10 to 15 minutes, or until the internal temperature of the chicken is 160 degrees Fahrenheit. Remove the chicken to a plate and allow it to rest for 5 minutes.
4. Prepare any toppings: While the soup is simmering prepare any toppings at this point.
5. Add remaining ingredients: Keeping the soup on a low heat stir in the coconut milk, honey, and lime juice. Taste and adjust seasonings as needed. More chili garlic paste for a little more heat, or more soy sauce for more saltiness etc. Stir in the carrot noodles.
6. Shred the chicken: Once the chicken has rested for 5 minutes shred it by either using two forks or using the beaters of a stand mixer or a hand mixer (this saves so much time). Add the chicken back into the soup and turn off the heat.
7. Serve: Ladle the soup into serving bowls. Top with any of the toppings you wish and serve immediately. If serving to a larger family or guests I like to have all the toppings in separate bowls and allow each person to add their own soup. PARTY!
8. Store leftovers: Store leftovers in the fridge for up to 4 days. This recipe reheats nicely and the carrots maintain their shape and texture.

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Notes

Carrot noodle tips: Try to choose carrots that are as wide in diameter as you can get them. Peel and trim off the ends. Cut off the skinny end of the carrot and use for another use – you will only spiralize the thick end. Use 4 or 5 thick ends of carrots, if needed. Choose the smallest blade on your spiralizer, one that makes spaghetti sized noodles.

Once spiralized you can use kitchen sheers to trim the noodles into shorter ones that will be easier to eat in the soup.

If you don’t have a spiralizer: You can use a vegetable peeler to create wide, thin long strips and then use your knife to cut them into more narrow noodles.

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