Thai Basil + Lime Chicken Noodle Soup
The art of combining and layering intense flavors (and still ensuring a deliciously mellow taste) is captured in this fantastic Thai Basil + Lime Chicken Noodle Soup. Marinated chicken breasts shallow-fried until crispy golden brown and simmered to tender, moist perfection, then immersed in a luscious, earthy broth comprised of red onions, fresh garlic cloves, lots of mushrooms, jalapeños, Thai red + green chili pastes and brown rice noodles. Phenomenal in every way possible-taste, aroma, texture, ingredients, spices and esthetics! You couldn't ask for a more wholesome, comforting, soothing and hearty soup for these cozy, cold Autumn nights.
Servings: 8
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.