thai chicken coconut noodle soup

I’ve said it before but I’ll say it again. I love Kitchen Play.

I think the concept of the site is terrific: I was psyched to do a product review/giveaway in conjunction with Kitchen Play and a post for the January Progressive Party. I also try to participate in Kitchen Play’s monthly “contests”, and so far I’ve won a mandoline and $100 for doing so. Not bad, huh?!

I was sad when I realized it was already March and I hadn’t had a chance to post a recipe based on one of the February Progressive Party dishes. Then I went to the site and saw the deadline had been extended to March 6th. Yay! So here’s what I came up with: a Coconut Chicken Noodle Soup that was inspired by this recipe by It All Starts with Butter.

The original recipe features beef from Kitchen Play’s February sponsor: Canadian Beef. The beauty of Kitchen Play is that you’re not bound to any specific ingredients when you try one of the Progessive Party dishes, though. So I used some organic chicken stock/meat and veggies/herbs I had on hand, along with Thai staples I keep in my refrigerator and pantry. Once you compile all the ingredients, this soup is quick to make and really delicious…I give it two thumbs WAY up.

Coincidentally, there happens to be a Soup Week Challenge going on over at Fine Cooking right now. Y’all know I love a cooking challenge, so I’ve entered this soup :)

Recipe for Thai Inspired Coconut Chicken Noodle Soup

Make 4 generous bowls of soup

Ingredients:

*8 cups organic chicken stock, preferably homemade
*5 kaffir lime leaves
*1 thumb-sized chunk of fresh ginger, peeled
*2 tablespoons "Dates and Tamarind Cooking Sauce" (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper/dried Thai chiles/hot chile sauce to spice it up)
*2 tablespoons Thai fish sauce
*3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long
*1 red pepper, preferably organic, seeded and thinly sliced lengthwise
*green tops from 1 bunch of green onions/scallions, cut to approximately same length as carrots and peppers
*12 oz. organic chicken breasts, sliced thin
*1 can organic coconut milk (I used Thai Kitchen brand)
*1-2 handfuls pad-thai style rice noodles (I used Tinkyada brand, and used the lessor amount)
*to garnish each serving- a handful of fresh cilantro and a handful of fresh mint, chopped, plus fresh lime juice and additional tamarind-date paste or chile sauce to taste

Directions:

1. In a medium pot on the stove, heat the stock with the kaffir lime leaves, ginger, and fish sauce. Bring to a boil, then turn off heat to conserve energy and let steep for 20 minutes. Remove and discard the limes leaves and the ginger.

2. Turn the heat to medium and add the carrots, peppers, green onion tops, and coconut milk to the stock. Cook for 5 minutes, until the vegetables are tender. Add the chicken pieces and cook for another few minutes, until the chicken is tender and cooked through.

3. Add the rice noodles and take the pot off the heat, again to conserve energy. Cover the pot and allow the noodles to soften (which will take 10-15 minutes). When noodles are cooked through, portion the soup ingredients evenly into bowls. Top each portion with cilantro and mint. Squeeze fresh lime over each bowl before serving, and add more tamarind-date or chile sauce to taste.

thai coconut chicken soup

Similar soups that look similarly fantastic:
Thom Ka Gai Soup from Rasa Malaysia
Thai Chicken Coconut Soup from Steamy Kitchen
Thai Chicken Noodle Soup from Closet Cooking
Thai Chicken Noodle Soup from Ezra Pound Cake

 

61 Comments

  1. 1

    Nutmeg Nanny — March 3, 2011 @ 1:48 pm

    What a great looking soup! Perfect for the cold (but beautiful) day :) I signed up for Kitchen Play awhile ago but have never really done anything. Is there just a theme that you follow each month? Like “Daring Bakers” but not just baking….?

    • Winnie replied: — March 4th, 2011 @ 9:29 pm

      Hey Brandy- see Casey’s note below ;)

  2. 2

    Alison @ Ingredients, Inc. — March 3, 2011 @ 2:04 pm

    Looks fantastic! Can’t wait to try this

    • Winnie replied: — March 4th, 2011 @ 9:29 pm

      Thanks Alison!

  3. 3

    Ethan — March 3, 2011 @ 2:05 pm

    I need to get on the Kitchen Play wagon! But for now, let’s talk coconut soup. There is this coconut thai soup at this restaurant I adore and now thanks to you, I either have to drive there or go make my own!
    It looks great Winnie, my mouth is watering, always a sign of a successful post:)

    • Winnie replied: — March 4th, 2011 @ 9:29 pm

      I like this one as much as ones I’ve had at Thai places…hope you’ll try it!

  4. 4

    Becky at VintageMixer — March 3, 2011 @ 2:07 pm

    This looks absolutely beautiful and tasty all at the same time. I just made a similar soup the other day but I felt it was lacking….I will try your version next time for sure!

    • Winnie replied: — March 4th, 2011 @ 9:29 pm

      Thanks Becky!

  5. 5

    Jennifer (Savor) — March 3, 2011 @ 2:10 pm

    Love Kitchen Play and this recipe!

    • Winnie replied: — March 4th, 2011 @ 9:30 pm

      3 cheers for Kitchen Play!

  6. 6

    Michaela@finecooking — March 3, 2011 @ 2:18 pm

    Mmmm, this looks heavenly! Thanks for submitting to Fine Cooking!

    • Winnie replied: — March 4th, 2011 @ 9:30 pm

      Honored you like it!

  7. 7

    Summer — March 3, 2011 @ 4:49 pm

    This soup looks delicious. I think I’ll make some this weekend so I’ll have the leftovers for lunches next week… it’s supposed to be a cold, rainy week here, so it’ll be nice to have a nice warm lunch to enjoy. I just got my new lunch jar from Laptop Lunches which I am super excited to start using!

    • Winnie replied: — March 4th, 2011 @ 9:30 pm

      please let me know if you make it, ok?!

  8. 8

    Liz — March 3, 2011 @ 5:05 pm

    Oh, what a delectable sounding soup! Beautiful photos, too..

    • Winnie replied: — March 4th, 2011 @ 9:31 pm

      Thank you so much!

  9. 9

    Kitchen PLAY — March 3, 2011 @ 6:11 pm

    Hi Winnie,

    First, thanks so much for your support of Kitchen PLAY. That means the world to me and to all the food bloggers who have already and are yet to receive an assignment. The more bloggers such as yourself and Jennifer (from Savoring the Thyme, above in the comments) join in the fun and let others know about it, the more great sponsors that will see what a fantastic venue it is for promoting their products (and the more work for everybody!).

    Second, a quick response to Nutmeg Nanny, and all others who may wonder how it works. There are assignments handed out on a regular basis, but there are also monthly contests that are open to all food bloggers (check contest rules for complete details). This is a great way to get involved and win cash and prizes (just as you have). There’s still time to enter February’s contest.

    Third, your soup looks divine. I love it when the passionate cooks of the world riff on each others’ recipes and create a kind of culinary dialogue with one another. This version is sure to inspire many to try Shawn’s soup with their own favorite ingredients.

    Thanks for playing and good luck!

    Best,
    Casey

    • Winnie replied: — March 4th, 2011 @ 9:31 pm

      you are welcome Casey- I always enjoy playing with KP!

  10. 10

    Joanne — March 3, 2011 @ 7:19 pm

    I usually find chicken soup to be pretty plain but with these thai flavors? Glorious.

    • Winnie replied: — March 4th, 2011 @ 9:31 pm

      Definitely not plain!

  11. 11

    EA-The Spicy RD — March 3, 2011 @ 7:19 pm

    I absolutely LOVE Thai soups. This one looks fabulous! I think this is a good one to make for my sick family {husband and kids are all sick-everyone but me!}

    • Winnie replied: — March 4th, 2011 @ 9:31 pm

      Aw, hope they feel better soon!

  12. 12

    Belinda @zomppa — March 3, 2011 @ 7:57 pm

    Cool win!! I love Thai food too…and this one just looks absolutely delightful.

    • Winnie replied: — March 4th, 2011 @ 9:32 pm

      THanks so much Belinda!

  13. 13

    Kalynskitchen — March 3, 2011 @ 8:17 pm

    Wow, does this ever sound good!

    • Winnie replied: — March 4th, 2011 @ 9:32 pm

      Thanks Kalyn :)

  14. 14

    Cookin' Canuck — March 3, 2011 @ 10:34 pm

    The flavors in here are wonderful. It’s comfort food, with a twist.

    • Winnie replied: — March 4th, 2011 @ 9:32 pm

      So true!

  15. 15

    Mary @ Delightful Bitefuls — March 3, 2011 @ 11:17 pm

    Ok, this sounds and looks sooooo fabulous! Love the color and the flavors!!

    Great blog; happy I found you!

    Mary xo
    Delightful Bitefuls

    • Winnie replied: — March 4th, 2011 @ 9:32 pm

      Thanks so much Mary!

  16. 16

    Jill — March 4, 2011 @ 12:29 am

    I am new to ‘gluten-free’ eating–medical necessity instead of a choice thing. This soup looks wonderful!!! I’m trying not to think about what I ‘can’t’ have, and concentrating on what I ‘can’ have…and this can HAVE is looking pretty darn good! Thank you for your blog (I’m reading past posts)! Keep up the yummy work!!! :o)

    • Winnie replied: — March 4th, 2011 @ 9:33 pm

      I don’t HAVE to eat gluten-free but choose to do so. Hope you found some other good stuff- most of my recipes are GF :)

  17. 17

    Shelby — March 4, 2011 @ 5:09 am

    I love anything Thai….coconut milk is just amazing stuff!

    • Winnie replied: — March 4th, 2011 @ 9:33 pm

      Yes, I might be able to live on it ;)

  18. 18

    marla — March 4, 2011 @ 7:46 am

    We love thai food over here. How fun is it to be able to make it at home. Your soup looks like it is filled with my favorite thai flavors. Anything with coconut & I am sold.

    • Winnie replied: — March 4th, 2011 @ 9:34 pm

      Thanks for stopping by Marla!

  19. 19

    Kita — March 4, 2011 @ 8:34 pm

    Mmm. I love this idea. I hate a regular chicken soup but pretty much love all things Thai (at least everything Ive been able to try so far). This looks great.

    • Winnie replied: — March 4th, 2011 @ 9:34 pm

      Thank you Kita!

  20. 20

    Jaya Dixit — March 4, 2011 @ 11:30 pm

    Tremendous photo and the recipe looks wonderful! We are like coconut-everythign fiends around here, so here’s another goodie to toss on the “to-make” list!

    • Winnie replied: — March 5th, 2011 @ 9:21 pm

      Thanks- I am a coconut fiend, too ;)

  21. 21

    rebecca — March 5, 2011 @ 7:29 pm

    wow great soup all the best for the challenge love Thai food

    Rebecca

    • Winnie replied: — March 5th, 2011 @ 9:20 pm

      Thank you so much Rebecca!!!!

  22. 22

    Monet — March 5, 2011 @ 11:05 pm

    Your soup looks beautiful…the colors only hint at the amazing flavor that each bowl must possess. What a great submission! Thank you for sharing your creativity with me! I hope you have a blessed Sunday

  23. 23

    Lisa M — March 6, 2011 @ 8:25 am

    Thai coconut chicken soup is one of my top five favorite soups…. Mmmmm. Yours looks delicious!

  24. 24

    Kristen — March 7, 2011 @ 5:39 pm

    What a delicious looking soup – great submission!

  25. 25

    Elissa — March 7, 2011 @ 6:59 pm

    I tried your recipe tonight! You didn’t say when to add the coconut milk so I added it at the end and then let it come back up to a simmer before serving. Is that right? What do you do? Thanks!

    • Winnie replied: — March 7th, 2011 @ 9:36 pm

      Oops- sorry Elissa! I actually added it when I added the vegetables, but I hope the way you did it worked out fine. Let me know :)

  26. 26

    Heena @Tiffin Tales — March 8, 2011 @ 10:30 am

    I’m usually not a fan of chicken noodle soup – must be a result too many watered-down and one particularly nasty egg-drop version. But this one, with all its beautiful Thai flavors, just might convert me. Sure to give it a try – it’s perfect for the bitterly cold ‘pre-spring’ we are having here.

  27. 27

    Heena @Tiffin Tales — March 8, 2011 @ 10:34 am

    P.S. Like you, I love food challenges – they always inspire a burst of creativity. But somehow, I always seem to be late to the party. Would you mind giving me a heads-up via Twitter? Thanks! xo

  28. 28

    Summer — March 8, 2011 @ 5:05 pm

    I ended up making this soup and have been the envy of the office all week. Unfortunately, there is no more left for tomorrow. :(

  29. 29

    Kelly Wilson — March 10, 2011 @ 7:47 am

    Is there a substitution for Kaffir lime leaves? I have not been able to find them.

    • Winnie replied: — March 11th, 2011 @ 8:12 am

      Hey Kelly,
      See Adele’s comment below!

  30. 30

    Adele Cossette — March 10, 2011 @ 10:42 pm

    Winnie, I just saw this recipe today on my facebook from Garden of Life and I knew I just had to make it tonight for dinner because it sounded so awesome. Well, I put everything in a crockpot this morning at about 11:00am (cooked on low until 6:30pm). I had to sustitute a few items only because I didn’t have time to go to the store today.
    Here’s what I substitued:
    - 2 tbls of date sugar and 1tsp of my red chile paste for the ‘dates and tamarind cooking sauce’
    - 2 tsp of lime juice for the kaffir lime leaves (since lime juice and lime zest are good substitutes for the leaves if you are unable to find them at an asian store or online)
    - 1 small sweet onion in place of the green onions.
    - I also added some dried sweet basil as well.

    I added the noodles approx 20 minutes before serving, because I didn’t want them turning to much if they cooked too long.

    Well, let me tell ya, it came out….FANTASTIC!!! My husband, 2 foster boys and I all loved it. The 2 boys were begging me for seconds. The only bummer, is that we didn’t have any leftovers. (heehee,..jk,…that’s a good thing.) Thank you so much for posting this recipe. It is definitely one that I will keep. However, I am going to try it without substituting ingredients next time and see how it tastes that way too. However, I already know that it’s going to taste awesome!! Thanks again. :-))

    • Winnie replied: — March 11th, 2011 @ 8:11 am

      Thank you so much for posting all you substitutions Adele!!! Sounds great :)

  31. 31

    Adele Cossette — March 10, 2011 @ 10:53 pm

    This message is for Kelly Wilson.

    Hi hun, I just saw your post and I wanted to let you know that lime juice and lime zest can be used as substitutes for kaffir lime leaves. If you have an Asian or Vietnamese grocery store near you, they will carry the Kaffir lime leaves. If not, there are sites online that you can purchase them from as well. All you need to do is google it, but like I said, you can juice substite lime juice/zest for it too, to keep it easy. It still tastes really good. :)

    • Winnie replied: — March 11th, 2011 @ 8:11 am

      Thanks Adele for posting this before i had time to respond to Kelly!

  32. 32

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