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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Prepare any toppings: While the soup is simmering prepare any toppings at this point.
- 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.
- 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.
- 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!
- Store leftovers: Store leftovers in the fridge for up to 4 days. This recipe reheats nicely and the carrots maintain their shape and texture.
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.
