This Thai soup could not be easier to make than if you were opening a can of soup. Actually probably even easier if you’re using our can opener (I think it was made with the Hulk in mind….at least that’s what I try to tell myself when it gets stuck, although I should probably be telling myself to do more arm workouts).
The first time we made this soup, we were both craving pho noodles. While this isn’t really close to a pho noodle recipe, we used what we had on hand and within a few minutes we had a whole new dish. We cured our Thai soup craving and gained a new favorite recipe (we’ve made it 4 times in the lass 2 months, it is that good!) to add to our repertoire.
Quick Thai Chicken and Noodle Soup
32 oz of chicken broth
10 oz chopped chicken breast (about 1 cup)
1/3 of a package of rice noodles
1 cup of frozen peas
2 cups of water
1 cup of Soy Sauce
1/2 cup of Sriracha (do more or less depending on how spicy you like it)
1/4 cup of Rice Vinegar
2 tablespoons of Lime Juice
2 tablespoons of Sesame Oil
Toppings: Cilantro, basil, chopped peanuts, pickled carrot or cucumber strips
Start the soup by making the base. Pour the broth, along with all the other liquid ingredients, into a large pot and place it on high heat. Bring to a boil, then turn the heat down to medium.
Stir in the rice noodles. Cook for a 2 minutes, then add in the chicken and peas. Cook for 2 more minutes before serving. If you would like to keep the soup warm and simmering, just turn the burner down to low heat.
