Thai Style Chicken & Mushroom Noodle Soup

Name: THAI STYLE CHICKEN & MUSHROOM NOODLE SOUP
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Ingredients: 1 can Coconut Milk; 6 cups Chicken Broth; 1 Stalk Lemongrass; 1 Tbsp Fresh Ginger, grated; 1/2lb Thin Rice Noodles; 1 Chicken Breast; 1 Tbsp Lime Fresco Sea Salt; 1 Tbsp Black Garlic Shiitake Rub; 1 cup Mushrooms, sliced; 1/4 cup Cherry Tomatoes, halved; 1/2 Bunch Cilantro, chopped; 1 Jalapeño, sliced; Lime wedges, to garnish

THAI STYLE CHICKEN & MUSHROOM NOODLE SOUP

Rated 5.0 stars by 1 users

Servings

8

Prep Time

30 minutes

Cook Time

25 minutes

Author:

Olivelle

Try this flavorful twist on chicken noodle soup. The Black Garlic Shiitake Rub takes chicken to another level with the perfect amount of savory goodness! This soup is easy and comes together in quickly!

Image of THAI STYLE CHICKEN & MUSHROOM NOODLE SOUP

Ingredients

1 can Coconut Milk
6 cups Chicken Broth
1 Stalk Lemongrass
1 Tbsp Fresh Ginger, grated
1/2lb Thin Rice Noodles
1 Chicken Breast
1 Tbsp Lime Fresco Sea Salt
1 Tbsp Black Garlic Shiitake Rub
1 cup Mushrooms, sliced
1/4 cup Cherry Tomatoes, halved
1/2 Bunch Cilantro, chopped
1 Jalapeño, sliced
Lime wedges, to garnish

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Directions

Cut lemongrass in 3" piece then use a spoon to beat gently.
In a large stock pot over medium heat add coconut milk, chicken stock, lemongrass and ginger to a medium size stockpot. Let simmer for 30 minutes.
Meanwhile, cube the chicken into smaller 1/4" pieces. Season with lime sea salt and black garlic shiitake rub. Toss to coat.
Once the broth is infused, remove the lemongrass stalks. Add the raw chicken and mushrooms. Allow to cook until chicken is no longer pink.
Add the noodles and cook until tender, about 3 - 4 minutes.
Spoon into individual bowls. Garnish with tomatoes, cilantro, a wedge of lime and jalapeño slices.