Thai Coconut Chicken Noodle Soup

Beautiful food photography: a comforting bowl of classic chicken noddle soup infused with Thai flavours. Recipe made using Tetley Care tea.

Classic chicken noodle soup infused with Thai flavours for a comforting and tasty soup.

Preparation time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Serves: 4 to 6

Ingredients

  • 4 Care Lemon Ginger tea bags
  • 1 tbsp (15 mL) coconut oil
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 3 tbsp (45 mL) Thai green curry paste
  • 6 cups (1.5 L) sodium-reduced chicken broth
  • 1 cup (250 mL) coconut milk
  • 1 tbsp (15 mL) fish sauce
  • 2 tsp (10 mL) brown sugar
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 cup (250 mL) egg noodles
  • 1 1/2 cups (375 mL) shredded cooked chicken
  • 1 tbsp (15 mL) rice wine vinegar
  • 2 tbsp (30 mL) chopped fresh cilantro

Directions

  1. Melt coconut oil in large saucepan set over medium heat; cook onion, celery, carrots, and garlic for about 3 minutes or until onion starts to soften.
  2. Stir in curry paste and cook for about 3 minutes or until fragrant and vegetables are coated.
  3. Stir in broth, coconut milk, fish sauce, brown sugar, salt, and pepper. Bring to boil.  
  4. Reduce heat to medium-low; add tea bags and simmer for 10 minutes. Remove tea bags. 
  5. Stir in noodles and cook for 5 minutes.
  6. Stir in chicken and rice wine vinegar; simmer for about 2 minutes or until noodles are tender and chicken is heated through.
  7. Spoon into bowls and garnish with cilantro.

Tips

  • For gluten-free soup, add broken pieces of rice noodles.