Thai Style Chicken & Mushroom Noodle Soup
Thai Style Chicken and Mushroom Noodle Soup
Say goodbye to boring chicken noodle soup! This Thai-inspired twist is packed with bold flavors. The Black Garlic Shiitake Rub gives the chicken a savory kick, while mushrooms and noodles bring all the cozy vibes. And the best part? It’s super easy and quick to whip up for a satisfying meal!
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- Author
- Olivelle
- Prep Time
- 30 minutes
- Cook Time
- 25 minutes
- Servings
- 8
- Category
- Cuisine
Ingredients
- 1 can Coconut Milk
- 6 cups Chicken Broth
- 1 Stalk Lemongrass
- 1 Tbsp Fresh Ginger, grated
- ½lb Thin Rice Noodles
- 1 Chicken Breast
- 1 Tbsp Lime Fresco Infused Sea Salt
- 1 Tbsp Black Garlic Shiitake Rub & Seasoning
- 1 cup Mushrooms, sliced
- ¼ cup Cherry Tomatoes, halved
- ½ Bunch Cilantro, chopped
- 1 Jalapeño, sliced
- Lime wedges, to garnish
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.