Thai Coconut + Pumpkin-Ginger Noodle Soup

I have been craving Tom Yum for a while, we haven’t been able to find good Thai since moving and we were in love with the Thai place down the road from us when we lived in NC. So I was on a mission to replicate the Tom Yum Soup we missed so much. I searched for an authentic Tom Yum soup base, bought it and then it sat in my pantry for a long time. Currently I am on a mission to save money by using up everything we have and getting creative instead of just buying the usual supplies and wasting money. I happened to have a lot of Asian Food (specifically Thai) staples so I grabbed it all and used what seemed to go together. I didn’t get quite satisfy my Tom Yum craving but what I created was kind of a fusion recipe – part Thai, part Vietnamese Pho style, part American. So delicious.

Thai Coconut + Pumpkin-Ginger Noodle Soup

 

Thai Coconut + Pumpkin-Ginger Noodle Soup

Ingredients:

  • 1-2 Chix Breast, skinless + seasoned with Thai seasoning blend (I use Frontier Thai Blend)
  • Coconut Oil
  • Thai Wok Oil (or coconut oil)
  • 4 Green onions, sliced¬† *cut whites + greens separately
  • 1/2 Red onion, sliced
  • 1 Tbsp Garlic, minced/crushed
  • 3-5 Large Mushrooms, wiped clean + sliced
  • Handful Baby Carrots or 1-2 Large Carrots, cut into matchsticks or at an angle
  • 1 tsp + Chili paste (depending on level of spice you like, I used 1 Tbsp)
  • 1 Tbsp Ginger, fresh minced (I love Ginger People)
  • Lemongrass, fresh crushed/minced (I use lemongrass in a jar – cheap at Vitacost)
  • 2 tsp Tom Yum Paste
  • 2-3 Limes, halved for juicing
  • 1 Lime, cut into wedges for serving
  • 1 cup Chix broth, (I use Organic Chicken Base) + water if you need to add more volume
  • 2 cups + Coconut Milk (Any kind you like is fine, I used the refrigerated So Delicious Plain kind)
  • 1 Bundle Pumpkin Ginger Rice Noodles (2 if feeding more than 2 people) you can sub w/ any Rice Noodle you like but these are worth it –¬† affordable price at Vitacost.
  • Handful Fresh Cilantro, chopped finely
  • Kaffir Lime Leaves, dried (Optional) use them the same way you would a bay leaf in the broth, remove before serving

Instructions:

  1. Heat oil over med heat in a cast-iron skillet (like a creuset style pot or any pot you would use for soup).
  2. Saute garlic, red and the whites of the green onions, until softened.
  3. Add mushrooms, stirring and lightly browning.
  4. Move food to the sides of the pan, add coconut oil in the middle and the chix, searing a golden brown on both sides.
  5. When chix has finished cooking, remove and let rest on a cutting board.
  6. Add carrots, 1/2 green onions, chix broth, ginger, lemongrass, chili paste, Tom Yum Paste to pot and gently simmer for 5 min, covered.
  7. Chop chicken into bite-sized bits + add to simmering soup.
  8. Pour in coconut milk, ensure you have enough liquid to cook noodles in the pot. If needed, add more coconut milk or water.
  9. Add noodles, submerging in soup and cook for the time on package, I think this brand was 4-5 min.
  10. Serve immediately, top with fresh cilantro, remaining green onions + a wedge of lime.

Serves 2-4

Tips:

  • You can add other veggies to this, if you need to use them up or are looking for more of a healthy veggie punch to this. I’d stick with similar flavors and Asian veggies, you could add bean sprouts, snap peas, or tomatoes.
  • You can replace or add shrimp to the chicken to make this soup ultra satisfying.
  • If you want this very hot, add finely diced hot pepper in with the onions.


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