Spicy Chicken Soup with rice noodles

Serves: 4 People Time: 20 Minutes Prep / 45 Minutes of cooking the soup

Are you in the mood for a hot and flavorful bowl of spicy chicken soup? Look no further. This Spicy Chicken Soup with Coconut Milk and rice noodles is a delightful blend of bold flavors that will warm your soul. It’s the perfect balance of spicy, savory, and creamy, making it an ideal choice for a comforting meal on a chilly day.

Before you start cooking, remember to share your culinary creation with me on Instagram. I would love to see your delicious results!

Ingredients:

For the Chicken Broth:

• 1 kg chicken legs
• 1 onion, chopped in 4 chunks
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 bay leaves
• 1 tablespoon thyme
• Black pepper, to taste
• A pinch of nutmeg
• 600 ml water
• Oil for cooking

For the Paste:

• 3 red bird’s eye chilies
• 6 cloves of garlic
• 6 shallots
• 3 stalks of lemongrass, white part only, finely sliced (leave the first layer out)
• 40 grams of galangal (laos), peeled and sliced
• 3 tablespoons of coconut milk
• Cilantro

For the Soup:

• 3 red bird’s eye chilies, sliced
• 8 lime leaves, torn into pieces
• 4 tablespoons of fish sauce
• Juice of half a lemon
• Rice noodles (quantity as desired)
• 800 ml coconut milk

Instructions:

Prepare the Chicken Broth:

1. In a large pot, heat some oil over medium-high heat. Add the chopped onion, carrot, and celery. Sauté until they start to soften and become aromatic. Add the chicken legs to the pot and brown them on all sides.
2. Pour in 600 ml of water, add bay leaves, thyme, a pinch of nutmeg, and black pepper. Stir well. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for about 45 minutes or until the chicken is cooked through and tender.
3. Once the chicken is cooked, remove it from the broth and set it aside to cool.
   Strain the broth to remove the vegetables and other solids. You should be left with a clear chicken broth.

Prepare the Paste:

1. In a food processor, combine the red bird’s eye chilies, garlic, shallots, lemongrass, galangal, cilantro and coconut milk.
2. Blend until you have a smooth paste. Set this paste aside.

The soup:

1. Shred the Chicken, Once the chicken has cooled, shred it into bite-sized pieces and discard the bones and skin.
2. In the same pot used for the broth, add the paste you made to the pot and sauté for a few minutes until it becomes fragrant. Cook for 5 minutes and then strain the soup untill you’re left with a nice clear soup
3. Add the shredded chicken and continue to stir for a few more minutes to allow the flavors to meld.
4. Add the Spices: Add the sliced red bird’s eye chilies and torn lime leaves to the pot. Pour in the coconut milk and fish sauce, and stir well to combine.
5. Allow the soup to simmer for about 10-15 minutes, allowing the flavors to infuse.
6. Prepare the Rice Noodles, while the soup is simmering, cook the rice noodles according to the package instructions. Drain and set them aside.
7. Just before serving, stir in the lemon juice to brighten up the flavors.
8. Taste the soup and adjust the seasoning if necessary by adding more fish sauce or lemon juice according to your taste.
9. Serve: To serve, place a portion of cooked rice noodles in each serving bowl. b. Ladle the spicy chicken soup over the noodles.
10. Garnish with fresh pasrley or cilantro

Enjoy your homemade Spicy Chicken Soup with Coconut Milk and rice noodles with a delicious balance of flavors and a satisfying kick of spice!

Click here for more recipes!