Thai-Inspired Chicken Noodle Soup

I first wrote this recipe to use up leftover Thanksgiving turkey, but over the years I found myself making it more and more often with roasted chicken, since there is only one occasion per year that I have turkey in the house. No matter which way you go, this soup will make you happy. Think of it as an Asian-style chicken noodle soup. Turmeric, garlic, ginger and coconut milk flavor the broth, which is loaded with soft carrots and tender meat and noodles. I call for cooking the noodles separately, as it is easier to ensure proper doneness, but if you’re feeling harried you can always cook them in the broth, as long as they are fully submerged in the liquid so they can cook evenly.

Thai-Inspired Chicken Noodle Soup

Prep Time 5 minutes
Cook Time 20 minutes
I first wrote this recipe to use up leftover Thanksgiving turkey, but over the years I found myself making it more and more often with roasted chicken, since there is only one occasion per year that I have turkey in the house. No matter which way you go, this soup will make you happy. Think of it as an Asian-style chicken noodle soup. Turmeric, garlic, ginger and coconut milk flavor the broth, which is loaded with soft carrots and tender meat and noodles. I call for cooking the noodles separately, as it is easier to ensure proper doneness, but if you're feeling harried you can always cook them in the broth, as long as they are fully submerged in the liquid so they can cook evenly.
5 from 1 vote
Course Main Course, Soup
Servings 4

Ingredients
 

  • 2 tablespoons butter or ghee
  • 1 small onion, chopped finely
  • 2 teaspoons kosher salt
  • 4 large garlic cloves, grated on a fine rasp grater
  • 3 large carrots, sliced thinly on a diagonal
  • 1 teaspoon ground turmeric, or 2 teaspoons fresh turmeric
  • 1 teaspoon ground cardamom
  • 1 lime
  • 5 cups low-sodium chicken broth or turkey stock
  • 2 teaspoons grated fresh ginger
  • 1 cup lite coconut milk, shaken well
  • 2 cups shredded cooked rotisserie chicken, or leftover roasted turkey
  • 8 ounces egg noodles
  • ¼ cup chopped cilantro for garnish
  • 1-2 serrano chilis, optional

Instructions
 

  • Melt the butter in a medium saucepan. Add the onion and cook over medium heat with 1 teaspoon of the salt for 5-8 minutes until softened. Add the garlic, carrots, turmeric, and cardamom and cook for another minute. Pour in the broth, ginger, and coconut milk and bring to a simmer. Meanwhile, use a vegetable peeler to peel 3-4 big strips of zest from the lime and drop them in the broth.
  • Let the soup simmer for about 10-15 minutes until the carrots are softened. Cook the noodles in a separate pot of water until almost cooked through. Drain, or scoop them with a slotted spoon and add them to the soup along with the shredded turkey. Taste the soup for seasoning, depending on how seasoned your stock is, you could need quite a bit more salt.
  • To serve, ladle the soup into bowls, and top with cilantro. If using the serrano chilis, slice them in half lengthwise and drop them in the bowls. Serve with lime wedges.

Notes

  • If using the chilis, either chop them and add them in step 1 with the garlic and spices, or chop them with the cilantro and sprinkle on top of the finished soup for more of a kick.
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Diane
Diane
8 months ago

5 stars
Fabulous idea for thanksgiving leftovers and so yummmm

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