Thai Inspired Chicken Noodle Soup

• 总时间: 1 hour 5 minutes

配料

1 large onion (roughly chopped)

3 large carrots (peeled and roughly chopped)

1/4 cup worth of peeled and cubed ginger

14 cloves of garlic

One 13.5 ounce can of coconut milk

1/2 cup of Mirin

2.5 pounds of bone-in, skin-on chicken

4 cups of chicken bone broth or chicken stock

pepper, as desired

chicken bouillon, as desired

some chili powder (if you want it to have a kick.)

Cooked rice noodles

Toppings:

Thai Basil

Cilantro

Green onion

Crushed peanuts

Crispy chicken skin

Fresh lime juice

步骤

In a large pot on medium heat with oil add onion, carrot, ginger, garlic.

Cook until the onions are soft then add it all to a blender with coconut milk and Mirin.

Blend until smooth.

Then in the same pot, brown up chicken. (I always use thighs, and I like to separate the skins and fry them up until they’re crispy to use as a topping for the soup).

Then add in everything from your blender into the pot, along with broth or stock.

Season with pepper, chicken bouillon, and some chili powder (if you want it to have a kick.)

Bring it to a boil, turn the heat down to low, and cook covered for 45 minutes.

At the 20 minute mark, I like to also add in about 3 carrots peeled and sliced into rounds.

When it’s done, remove your chicken and shred it up into the soup (once it’s cooled down enough.) You can also add more broth or water to the soup if it needs to be thinned out.

Then add cooked rice noodles to a bowl, top it with your hot soup, and finish off with Thai Basil, green onion, cilantro, crushed peanuts, crispy chicken skins, and lime juice.