Thai Inspired Chicken Noodle Soup

• total time: 1 hour 5 minutes

Ingredients

Prep Time: 20 minutes

Cook Time: 45 minutes

Yields: 6 servings

Ingredients:

– 1 large onion, roughly chopped

– 3 large carrots, peeled and roughly chopped

– 1/4 cup peeled and cubed ginger

– 14 cloves garlic

– 1 (13.5-ounce) can coconut milk

– 1/2 cup Mirin

– 2.5 pounds bone-in, skin-on chicken thighs

– 4 cups chicken bone broth or chicken stock

– Pepper, to taste

– Chicken bouillon, to taste

– Chili powder (optional, for heat)

– 3 carrots, peeled and sliced into rounds (added later)

– Cooked rice noodles, for serving

– Thai basil, for topping

– Green onion, for topping

– Cilantro, for topping

– Crushed peanuts, for topping

– Crispy chicken skins, for topping

– Fresh lime juice, for finishing

Instructions

Directions

1. In a large pot over medium heat, add oil and sauté onion, carrots, ginger, and garlic until the onions are soft.

2. Transfer the mixture to a blender and add coconut milk and Mirin. Blend until smooth.

3. In the same pot, brown the chicken pieces on both sides. (Optional: remove chicken skins first and fry them separately until crispy to use as a topping.)

4. Pour the blended mixture into the pot with the browned chicken. Add chicken broth or stock.

5. Season with pepper, chicken bouillon, and chili powder (if using).

6. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45 minutes.

7. After 25 minutes of cooking, add the sliced carrots to the pot and continue simmering.

8. When cooking is done, remove the chicken, let it cool slightly, then shred and return it to the soup.

9. If needed, add more broth or water to reach desired consistency.

10. To serve, place cooked rice noodles in a bowl, pour hot soup over them, and top with Thai basil, green onion, cilantro, crushed peanuts, crispy chicken skins, and a squeeze of lime juice.