Description
A comforting and flavorful Thai-inspired chicken noodle soup with aromatic spices and fresh ingredients.
Ingredients
Scale
- 1 tablespoon oil
- 1/2 pound ground chicken
- 4 garlic cloves (minced)
- 1 teaspoon minced ginger
- 4 scallions chopped (whites and green separated)
- 1 Thai chile chopped
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon sugar
- 4 cups chicken broth
- 3 ounces sliced cremini mushrooms
- 1 tablespoon Thai chili jam
- 2 tablespoons white miso
- 2 tablespoons mirin
- 4 baby bok choy (halved)
- 6 ounces dried flour noodles
- 2 tablespoons chopped Thai basil
- 2 fried eggs
Instructions
- Heat 1 tablespoon oil in a large pot over medium-high heat. Add ground chicken and cook until browned, breaking up meat into small chunks with a wooden spoon. Add garlic, ginger, white ends of scallions, Thai chile, soy sauce, oyster sauce, and sugar. Stir to combine and simmer for 1 minute.
- Add chicken broth and sliced mushrooms. Cover pot and bring to a boil. Reduce heat to low and simmer for 10 minutes.
- Add Thai chili jam, miso, and mirin, stirring to dissolve miso paste. Add halved bok choy and simmer for another 5 minutes or until bok choy is tender.
- Meanwhile, cook noodles according to directions on package. Drain and portion noodles into 2 bowls. Ladle soup into bowls and top with Thai basil, chopped green scallions, and fried eggs. Serve immediately.
Notes
- For a spicier soup, add more Thai chile or use a spicier variety.
- This soup can be made ahead of time and reheated.
- Feel free to add any additional vegetables you like.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg