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.

If you're ready for more cozy soups, I can highly recommend this Ukrainian beet soup, curry coconut carrot soup, roasted tomato herb soup, roasted garlic butternut squash soup or this creamy chicken and vegetable soup. There is at least one soup per mood!

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Skinny Thai Chicken Noodle Soup

Name: Skinny Thai Chicken Noodle Soup to Revitalize
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tablespoon canola oil; 2 cloves garlic, minced; 2 tablespoon ginger, minced; 1-2 tablespoon 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*; 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; 8 oz uncooked vermicelli rice noodles, 225g; salt and pepper, to taste

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

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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Skinny Thai Chicken Noodle Soup to Revitalize

Yield: 4 -3 people

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

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

Ingredients

1 tablespoon canola oil
2 cloves garlic, minced
2 tablespoon ginger, minced
1-2 tablespoon 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*
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
8 oz uncooked vermicelli rice noodles, 225g
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.

Nutrition Information:

Yield: 4
Amount Per Serving: Calories: 440Total Fat: 12.2gSaturated Fat: 5.8gCholesterol: 56mgSodium: 697mgCarbohydrates: 55.8gFiber: 2gSugar: 2.4gProtein: 24.7g

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Rubi Kaur

Monday 30th of March 2020

I’ve made a lot of similar recipes in my slow cooker. I wouldn’t be able to survive with out my slow cooker. Thanks for sharing your recipes.

Stine Mari | Ginger with Spice

I've heard so many great things about instant pots and slow cookers I NEED to get my hands on them soon!

Melanie Lewis Waugaman

Thursday 19th of March 2020

I have made this twice. SO GOOD! I used bok choy, diced shitake mushrooms, and kale instead of noodles.

Friday 20th of March 2020

Thanks Melanie. I'm so glad you like it!!

Lamzalo

Wednesday 26th of February 2020

I think I m going to try making this on Friday just had a question. I m a vegetarian, so replacing the chicken with tofu but I haven t actually cooked with fofu before. Do you think it would make sense to season and cook the tofu a little bit like the chicken to add flavor, or just add directly to the soup?

Monday 4th of May 2020

Hi. I'm sorry for this very late reply, but I would just add tofu directly to the soup!

Rose Martine

Thursday 6th of February 2020

That actually looks delicious and I need one dish recipes like this so badly, with my energy levels. Thank you!!

Saturday 8th of February 2020

Thank you so much, Rose Martine. I hope you will try it!

Aika

Wednesday 12th of June 2019

This looks really delicious! I will be trying this today for my mom's birthday. I'm sure she'll love this.

Friday 5th of July 2019

Thank you, Aika! I hope the birthday was a success!