While this soup can be made more quickly with just the key ingredients, taking time to layer various flavours kicks it up a notch.

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Name: Thai Chicken and Noodle Soup
Prep time: 6 h
Cook time: 6 h
Total time: 12 h
Yield: 4
Cuisine: Thai
Ingredients: 4 Boneless chicken breasts; A few glugs Olive oil; 1 cup Onions diced; 4 cloves Garlic sliced; 1 teaspoon Ground Coriander; 1 teaspoon Turmeric; 1 quart Chicken broth; 1 handful Udon Noodles; 1 14 oz can Coconut milk; 2 tablespoons Coconut cream optional; 3 slices Galangal Slice 1/2-1 cm thick; 1 stalk Lemongrass bruised; 3 Kaffir Lime Leaves; 1 cup oyster mushrooms chopped; 1 teaspoon Thai red curry paste; 2 tablespoons Lime Juice; 1 cup Green onions sliced diagonally; 1/2 cup Fresh Cilantro chopped; Salt and pepper

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INGREDIENTS

4 Boneless chicken breasts
A few glugs Olive oil
1 cup Onions ; diced
4 cloves Garlic ; sliced
1 teaspoon Ground Coriander
1 teaspoon Turmeric
1 quart Chicken broth
1 handful Udon Noodles
1 14 oz can Coconut milk
2 tablespoons Coconut cream ; optional
3 slices Galangal ; Slice 1/2-1 cm thick
1 stalk Lemongrass ; bruised
3 Kaffir Lime Leaves
1 cup oyster mushrooms ; chopped
1 teaspoon Thai red curry paste
2 tablespoons Lime Juice
1 cup Green onions ; sliced diagonally
1/2 cup Fresh Cilantro ; chopped
Salt and pepper

Servings

INSTRUCTIONS

Slice chicken breast in thin pieces about 1" long. s eason with salt and pepper.

Heat a couple of glugs of oil in a pot and saute the onions and garlic until they are soft....3-4 minutes.

Add the chicken, coriander and turmeric and saute the chicken until just starting brown....not fully cooked. Remove the chicken and set aside.

Put the chicken stock in the pot and then add the galangal, lemongrass, lime leaves and curry paste. Bring to a boil and then reduce heat, add the chicken back in and simmer for at least 10 -15 minutes.

While this is simmering, cook Udon noodles (or any other noodle you want) for 3 minutes in boiling water, drain and run under cold water. Set aside.

Remove the galangal, lime leaves and lemongrass.

Add in the mushrooms, can of coconut milk and, if desired, the coconut cream. Simmer for another 5-10 mushrooms until the mushrooms are soft.

Add lime juice and taste for seasoning (salt, coconut milk or cream and Red Curry Paste).

Place a portion of noodles in a serving bowl and add a couple of ladles of the soup.

Garnish with the green onions and cilantro.

NOTES

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Thai Chicken and Noodle Soup

4 Boneless chicken breasts
A few glugs Olive oil
1 cup Onions diced
4 cloves Garlic sliced
1 teaspoon Ground Coriander
1 teaspoon Turmeric
1 quart Chicken broth
1 handful Udon Noodles
1 14 oz can Coconut milk
2 tablespoons Coconut cream optional
3 slices Galangal Slice 1/2-1 cm thick
1 stalk Lemongrass bruised
3 Kaffir Lime Leaves
1 cup oyster mushrooms chopped
1 teaspoon Thai red curry paste
2 tablespoons Lime Juice
1 cup Green onions sliced diagonally
1/2 cup Fresh Cilantro chopped
 Salt and pepper

Slice chicken breast in thin pieces about 1" long. s eason with salt and pepper.
Heat a couple of glugs of oil in a pot and saute the onions and garlic until they are soft....3-4 minutes.
Add the chicken, coriander and turmeric and saute the chicken until just starting brown....not fully cooked.  Remove the chicken and set aside.
Put the chicken stock in the pot and then add the galangal, lemongrass, lime leaves and curry paste.  Bring to a boil and then reduce heat, add the chicken back in and simmer for at least 10 -15 minutes.  
While this is simmering, cook Udon noodles (or any other noodle you want) for 3 minutes in boiling water, drain and run under cold water.  Set aside.
Remove the galangal, lime leaves and lemongrass.
Add in the mushrooms, can of coconut milk and, if desired, the coconut cream.  Simmer for another 5-10 mushrooms until the mushrooms are soft.
Add lime juice and taste for seasoning (salt, coconut milk or cream and Red Curry Paste).  
Place a portion of noodles in a serving bowl and add a couple of ladles of the soup.
Garnish with the green onions and cilantro.

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Nutrition

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Serving Size: 1 Serving (1552g)
Recipe Makes: 4 Servings

Calories: 2960
Calories from Fat: 1714 (58%)

Amt Per Serving		% DV

	Total Fat 190.5g	254 %
	Saturated Fat 56g	280 %
	Monounsaturated Fat 77.4g
	Polyunsanturated Fat 40.4g
Cholesterol 1056.9mg		325 %
Sodium 1038.9mg		36 %
Potassium 3160.4mg		83 %
Total Carbohydrate 8.8g		3 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 7.1g
Protein 284.6g		407 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2960

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