Spicy Coconut Rice Noodles and Chicken Soup Recipe

Spicy Coconut Rice Noodles and Chicken Soup

Spicy Coconut Rice Noodles and Chicken Soup

This is from Noodles Every Day: Delicious Asian Recipes from Ramen to Rice Sticks. It’s the first recipe I’ve tried from it and if the rest of the recipes are half as good as this one, it’s a real winner!

I, of course, made a few changes. First, I didn’t follow the base recipe for “Basic Asian Chicken Stock.” Instead, I took some turkey broth from Thanksgiving, added some water and chicken bases, then simmered with some sliced daikon, ginger, scallions, peppercorns, and fish sauce. I simmered it about half an hour since i was starting with stock. Her basic recipe started with chicken parts and simmered an hour. I figured i was just trying to infuse some Asian flavor into my turkey/chicken broth. I also about halved the recipe.

  • 4 cups chicken/turkey broth
  • 2 2″ slices of daikon, peeled
  • about an inch of fresh ginger, peeled and sliced and lightly crushed
  • 3 scallions, trimmed and crushed lightly
  • 1 tsp peppercorns
  • fish sauce (about 1 tsp)

Simmer this all together for half an hour or so, then strain and reserve the broth. (If you’re starting with 3-4 pounds of raw chicken, beef or pork bones, simmer for at least an hour.)

I also roughly halved her recipe for the soup since the original recipe says serves 6 and I was cooking for two AND as part of  a meal, but I was using up half a can of coconut milk so just kept the 50/50 ration of coconut milk to chicken broth.

  • 1 Tbs oil
  • 1 garlic clove, peeled and minced
  • 1 shallot, peeled and minced
  • 1 squirt of lemongrass from a tube (or 2 stalks lemongrass, trimmed and grated)
  • 2 tsp curry powder
  • 1 Tbs Thai red/green curry paste (Original recipe called for red, I used green)
  • 2 Tbs sugar
  • 1 Tbs fish sauce
  • 2-3 cups coconut milk
  • 2-3 cups Asian chicken stock
  • 1/4 cup lime juice
  • salt and pepper to taste

Heat the oil in a soup pot and saute the garlic, shallot and lemongrass about 5 minutes, stirring frequently. Add the curry paste and curry powder and stir, cooking another minute or so. Add the sugar and fish sauce and cook another 2-3 minutes, stirring.  Add the coconut milk, broth and lime juice, salt and pepper. Stir and simmer, covered, about an hour. (I cut this to half an hour.)

  • 4 ounces rice noodles

Cook the rice noodles according to package directions. The book said to soak the rice noodles in water until pliable then cook in boiling water 10 seconds. My package said to pour boiling water over the noodles in a bowl and let steep for 10 minutes. That’s what I opted for since it seemed less time sensitive.

Bring the broth back to a simmer and add:

  • the equivalent of 3 boneless skinless chicken thighs, sliced thinly (I used 2 chicken legs, skinned and boned and sliced)

Cook for 5 minutes until chicken is cooked.

Into each bowl (3-4 by my serving size), place some noodles.  Add some

  • parboiled snow peas (boiled for 1 or 2 minutes)
  • bean sprouts

Pour the broth and chicken pieces over the bowls of noodles, snow peas and sprouts. Add some

  • chopped fresh cilantro


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