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Skinny Thai Chicken Noodle Soup to nourish and to revitalize. It’s packed with flavorful and good ingredients to keep you healthy and well these cold Winter times – in the skinny way! Chicken Noodle Soup is one of the best dishes to eat when trying to boost your immunity system.

It’s a new year and we may have eaten our fair share of sweets and heavy food for the last month or even months. I know I have. To nourish and revitalize this sugar body, I am opting for a Skinny Thai Chicken Noodle Soup. Yes, it has noodles, but it’s rice noodles, so it’s gluten free and it’s a low-fat carb option. Rice noodles also contain phosphorous, which assists in filtering waste in your kidneys (source). You may choose whatever noodle you want of course, or completely leave it out. I’m just saying.

Skinny Thai Chicken Noodle Soup

When our immunity is failing, we do not want to spend a lot of time in the kitchen. But we still need nourishment. This recipe is very simple to make, and with store bought (or pre-made) green curry paste, there really isn’t much to it.

Heat a large saucepan with a little canola oil to medium high heat. Add minced garlic and ginger and cook for 1 minute. Stir in the green curry paste and cook for 1 more minute. Add chicken, stirring for 3 minutes. Add the carrot, white part of the spring onions, kaffir lime leaf, chicken stock, lime juice, light coconut milk and cilantro. Bring to a boil and then reduce to simmer for 10 minutes. Stir in noodles and cook until the noodles are tender, about 7 minutes. Top with cilantro, green part of the green onions, lime wedges and chili if desired.

The Health Benefits of this Skinny Thai Chicken Noodle Soup

The chicken isn’t just a placebo effect because you see everyone go for chicken noodle soup when having a cold. It’s high in Vitamin B6 which is an important element when it comes to the body’s chemical reactions. It creates new and healthy red blood cells (source). So it’s not the time for Meatless Mondays – but opt for poultry!

Making our nourishment as soup is also good to keep hydration up. We need more fluids when having a fever. Lime (or citrus) contains Vitamin C, which we all know we lean on when having a cold. Garlic and ginger is also wonderful foods for immunity. Ginger decreases both inflammation and nausea, while garlic lowers blood pressure.

There’s not much research on spicy food for immunity. However, spicy food contain a lot of capsaicin, and it does cause a runny nose (at least with me!), breaking up mucus and clearing out sinus passages. I haven’t added chilis and spice directly, but the green curry paste I used is super spicy. So it’s up to you to find the spiciness you like in your green curry paste.

How are you starting your new year?

I hope you stay well and healthy. Keep warm and nourished on this skinny Thai chicken noodle soup. Enjoy!

Nourish Your Body

• Jamaican Jerk Chicken Quinoa Bowl
• Healthy Banana Pancakes
• Curry Coconut Chicken Satay with Mango Cucumber Salad

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• Vegan Thai Lemongrass Noodle Soup
• Chicken Shawarma + Middle Eastern Tabbouleh with Quinoa
• Moroccan Butternut and Chevre Soup

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I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

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Print Recipe

4.67 from 3 votes

Skinny Thai Chicken Noodle Soup to Revitalize

A warming soup packed with flavorful and good ingredients to keep you healthy and well these cold Winter times - in the skinny way!

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Main Dish

Cuisine: Asian, Thai

Servings: 4 -3 people

Calories:

Ingredients

• 1 tbsp canola oil
• 2 cloves garlic minced
• 2 tbsp ginger minced
• 1-2 tbsp green curry paste use more or less if you want, depends on spiciness
• 2 chicken breasts cut into 1 inch / bite sized pieces
• 2 cups chicken stock 500 ml
• 1 lime juice only
• 1 can light coconut milk 1-2 cans*
• 2 cilantro stems (with leaves) finely chopped
• 2 green onions chopped, white and green part divided
• 1 large carrot cut into matchsticks
• 2 kaffir lime leaves optional but highly recommended
• 9-10 oz uncooked vermicelli rice noodles 250-300 gr
• salt and pepper to taste

Instructions

• Heat a large saucepan with a little canola oil to medium high heat. Add minced garlic and ginger and cook for 1 minute. Stir in the green curry paste and cook for 1 more minute. Add chicken, stirring for 3 minutes.
• Add the carrot, white part of the green onion, kaffir lime leaves, chicken stock, lime juice, light coconut milk and cilantro.
• Bring to a boil and then reduce to simmer for 10 minutes.
• Meanwhile, prepare a pan for the noodles. Boil the noodles for around 7 minutes, until they are tender (check your packaging). You may also do this the one pot way and add the noodles directly into the soup after it has simmered for 10 minutes**
• Add the cooked noodles into the soup and mix (or uncooked and cook for 7 more minutes). Taste and adjust seasonings (salt and pepper) accordingly, may also want more chicken stock or light coconut milk.
• Top with cilantro, green part of the green onions, lime wedges and chili if desired.

Notes

* My green curry paste is really spicy, so I took more like 1.5 cans of light coconut milk. You could also add more chicken stock. Taste and adjust accordingly.

** If you add the noodles directly to the soup to boil, it will be thicker. I think that is even more comforting, but a little less soupy. I've tried both ways, and I like both but the results are a little different. In the photos I boiled the noodles separately.

 

Did you make it? Tag @thegingerwithspice / #gingerwithspice on Instagram, I'd love to see!

 

Author: Stine Mari from Ginger with Spice