OMG. This creation turned out even better than I anticipated! Of course as the chilly weather makes its much awaited presence, (yes I wait for temperatures to drop, I am not a summer person!), I simply love making and inventing different types of stews, soups and chilis. This particular chicken noodle soup is probably like no other. When I merrily went grocery shopping for this recipe creation, I had a very clear image of how I wanted the final taste, colors, texture and broth-base to turn out. Thai flavors including red + green chili pastes, mushrooms (and lots of them), chicken marinated in basil and lime juice (plus a pinch of this and hint of that), and of course some yummy noodles to soak up all the fantastic flavors. Strolling down the International aisle, I came across some Thai brown rice noodles and felt like I hit the jackpot-those were just perfect for my recipe idea! I must add that I slurped down this unique chicken noodle soup for three consecutive meals now, and the flavors were even more intense and superb each time. So you can make a potful and enjoy it all week!
I marinated the chicken breasts in lightly dried basil and chives (tightly sealed, store-bought containers from Gourmet Garden), some paprika, freshly squeezed lime juice and for no apparent reason, I decided to add a pinch of Shish Kabob seasoning to the chicken as well, to intensify the marinade a bit, or as Emeril Lagasse would say, “to kick it up a notch.” The marinated chicken was shallow-fried until beautifully golden brown and crispy on both sides, and simmered to tender, moist perfection. For efficiency purposes, you can cook the chicken while the broth is simmering and layer it on top when serving. This recipe is now a quintessential part of my cozy fall/winter soups’ repertoire. And I am pretty sure you will love it too!
Thai Basil + Lime Chicken Noodle Soup
Ingredients
For Chicken Marinade
- 2.5 lbs chicken breasts *pounded
- 1 lime *freshly squeezed
- 1 tsp paprika powder
- ½ tsp black pepper powder
- ½ tsp Kosher salt *or to taste
- 2 tbsp grape seed oil
- 1 tsp lightly dried basil
- 1 tsp lightly dried chive
- 1 tsp Shish Kabob seasoning *optional
For Broth
- 3 tbsp grape seed oil
- 1 medium red onion *finely diced
- 5 cloves garlic *roughly chopped
- 20 oz white sliced mushrooms
- 1 jalapeño *deseeded and sliced
- 2 chicken bouillon cubes
- ½ tsp black pepper *freshly cracked
- 2 tsp Thai green curry paste
- 1 tsp Thai red curry paste
- 1¼ cup vegetable stock
- 8 cups water
- 10 oz Thai brown rice noodles *prepared per package instructions
For Garnish
- fresh basil leaves
- fresh cilantro leaves
- lime slices
Instructions
For Marinating Chicken
- Rinse and pat dry chicken breasts. Place chicken in a Ziploc freezer bag, seal and pound chicken breasts using a kitchen mallet. Place pounded chicken in a large mixing bowl. Add grape seed oil, paprika, lightly dried basil + chives, freshly squeezed lime juice, Kosher salt, freshly cracked pepper and Shish Kabob seasoning. Mix well and massage all spices into chicken breasts (I wear my disposable cooking gloves during this step). Cover and place marinated chicken in fridge for at least 6-8 hours (preferably overnight).
For Cooking Chicken
- Remove marinated chicken from fridge and let rest for at least 30 minutes. In a large skillet, heat 3 tbsp grape seed oil on high heat. Carefully place marinated chicken breasts in heated skillet in a single layer (with juices and all) and cook on high heat for 5 minutes, uncovered. Now turn heat to medium high and continue to cook for 2-3 more minutes. Now turn all pieces and brown other side (cook for 5-7 minutes). Now turn heat to medium low, cover skillet and cook chicken for 35-40 minutes until evenly cooked, browned and all moisture evaporates. Set aside, covered.
For Cooking Broth
- Heat a stockpot on medium high heat. Add 3 tbsp grape seed oil. Once oil is hot, add diced onions and sauté for 7-10 minutes until soft and translucent. Now turn heat to medium low, add chopped garlic and sauté for an additional 7-10 minutes until aromatic and lightly browned. Now add sliced jalapeños, mix well and continue to sauté for an additional 10 minutes, mixing well, as needed. Add sliced mushrooms, mix well and cook for 10 minutes on medium heat, uncovered. Then cover stockpot, turn heat to medium low and cook mushrooms for an additional 10 minutes. Once liquid is released from mushrooms, uncover, add the two chicken bouillon cubes, mix well, add vegetable stock + water and bring to a boil on high heat. Once boil is reached, add both Thai green + red curry pastes, freshly cracked black pepper, stir well, turn heat to medium low and simmer broth for at least 45 minutes, partially covered, stirring as needed. *You may add some salt to taste but keep in mind that the chicken bouillon cubes also have some salt content. so be careful!*
- Prepare Thai brown rice noodles per package instructions (until cooked through). Drain and set aside. Let noodles slightly cool and place in serving dish. Carefully pour simmered broth on noodles. Layer cooked chicken breasts on top (you can shred the chicken breasts, or cut into halves, if you would like). Garnish with fresh basil leaves, cilantro leaves and lime slices.
- Comfortingly delicious Thai Basil + Lime Chicken Noodle Soup is now ready to serve. Some crusty sourdough bread for dipping purposes? Why not? Enjoy! Nosh Farma'aiye.