FOOD

Easy Thai Chicken Noodle Bowls

As soon as the leaves and the temperature start dropping I love to break out the soup recipes!  A  warm, hearty soup, with a big piece of fresh French bread and a slice of Havarti cheese, yum!  Well, it’s November in Atlanta. Soup should definitely be in my meal rotation by now, but, it was still 75 degrees and muggy this past week, so soup is still on hold.  Instead, I’m going to make Thai Chicken Noodle bowls this week – close to soup – but lighter in taste.

I started making this recipe when College Inn sold something called  “Culinary Broths” at our local store.  My favorite was  “Thai Coconut Curry”.  You can still get it by ordering it online at Walmart for pickup.  It’s inconvenient.  So, now I just make my own broth -the flavors are fairly easy to recreate with a few ingredients.  Today I was pressed for time, so instead of cooking chicken to put in the noodle bowls I picked up a rotisserie chicken at Publix and just added some of the cooked chicken as noted below before serving.

Feel free to play around with the amount of spice, sweet and saltiness. I make this fairly “mild” and I know everyone’s tastes are a little different.  An easy way to do this is to let your family “tweak” their noodle bowls to their own taste at the table. Just make the noodle bowls as directed below.  When you serve, put red pepper flakes, honey and salt on the table for them if they would like to add a little something.  It’s a great way for kids of all ages to get to “play with their food at the table”:) Just watch those crushed red pepper flakes!  In my house…if you tweak it…you eat it;)

For a printable version scroll to the bottom.

Ingredients:

2 Tablespoons of olive oil
3 large carrots peeled, cut in half and sliced thin
3 large celery stalks, washed and diced very small
1 medium to large yellow (or sweet) onion diced very small
1 Tablespoons of minced garlic from a jar
6 cups low fat, low sodium chicken broth
1 inch piece of ginger, peeled and grated (you can substitute 1 Tablespoon of ground ginger)
1 can of low fat coconut milk
1 Tablespoon of curry powder
1/2 package of angel hair pasta, broken in half
1 chicken breast – cooked and diced (or chicken from a cooked rotisserie chicken- see note above)
2 Tablespoons of brown sugar (or honey)
1/4 cup cilantro

1/4-1/2 teaspoon of crushed red pepper flakes
1 teaspoon of kosher salt and additional kosher salt and black pepper to taste

Directions:

NOTE: You can skip most of step 1 if you buy a precooked rotisserie chicken and just chop it up as noted at the end of  step 1.

1. Spray a small pan with non-stick cooking spray. Put the chicken breast on the pan and sprinkle with a little kosher salt and pepper. Bake in an oven set at 350 degrees for approximately 35 minutes – or until juices in the chicken run clear.  Take it out of the oven and let it cool. Then chop the chicken into small pieces and put it aside. OR, as noted above, buy a rotisserie chicken at the grocery store and cut up the already cooked meat from the chicken and put it in a bowl and put it aside.

While the chicken is in the oven cooking make the rest of the soup.  It will be done by the time the chicken is cooked and you can put the chicken into the pan and be ready to serve;)

2. Cut up the three peeled carrots, washed celery and 1/2 an onion directed.

3. Put 2 Tablespoons of olive oil in a large pan, Add the carrot, celery and onion to the pan and sautė over medium heat until the vegetables are soft – about 5 minutes. (Do not brown them.)

4. Add 1 teaspoon of kosher salt, 2 teaspoons of minced garlic from a jar, the grated fresh ginger or ground ginger, 1/4 teaspoon of crushed red pepper and 1 Tablespoon of curry powder, stir to combine with the vegetables and saute for one minute.

5. Add 6 cups of chicken broth, stir and bring mixture to a boil. Then turn your heat down to simmer and put a lid on the mixture for 5 minutes to allow all the flavors to combine.

6. Now add the angel hair pasta – Take approximately 1/3 – 1/2 of the noodles in the box and break in half with your hands and drop them into the pot. Stir to combine the noodles into the mixture.  Put the lid on and cook for approximately 3 mins (Angel hair past cooks ULTRA fast! So don’t leave it past 3-4 minutes.)

7. Now shut the heat off. Add the cooked chicken, the can of light coconut milk, the juice of one lime (or 1/4 cup juice), 1/4 cup cilantro chopped, 2 TBSP of brown sugar OR honey (NOT both) and salt and pepper to taste. Stir for one minute to combine well and make sure brown sugar is melted.

Once all the ingredients have been combined and are hot serve immediately topped with a few extra pieces of chopped cilantro and a slice of lime.  I actually serve this with a fork and a spoon because the fork makes it easy to eat the noodles…but you will want a spoon so can make sure to get all the the delicious sauce!

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Easy Thai Chicken Noodle Bowls

 

Save Print

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Managedbymom.com

Recipe type: Noodle Bowl

Cuisine: Thai

Serves: 6

Ingredients

• 2 Tablespoons of olive oil
• 3 large carrots peeled, cut in half and sliced thin
• 3 large celery stalks, washed and diced very small
• 1 medium to large yellow or sweet onion diced very small
• 1 Tablespoon of minced garlic from a jar
• 6 cups low fat, low sodium chicken broth
• 1 inch piece of ginger, peeled and grated (more to taste) (Can substitute 1 Tablespoon of ground ginger if you need to)
• 1 can of low fat coconut milk
• 1 Tablespoon of curry powder
• ½ package of angel hair pasta, broken in half
• 1 full chicken breast - cooked and diced
• 2 Tablespoons of brown sugar (or honey)
• ¼ cup cilantro
• 1 teaspoon of kosher salt
• ¼-1/2 teaspoon of crushed red pepper flakes
• additional kosher salt and pepper to taste

Instructions

1. NOTE: You can skip step 1 if you buy a precooked rotisserie chicken and just chop up the cooked chicken from that into small pieces to be added at the end of the recipe as noted.
2. Spray a small pan with non-stick cooking spray. Put the chicken breast on the pan and sprinkle with a little kosher salt and pepper. Bake in an oven set at 350 for approximately 35 minutes or until juices in the chicken run clear. Take it out of the oven and let it cool. Then chop the chicken into small pieces and put it aside. OR, as noted above, buy a rotisserie chicken at the grocery store and cut up the already cooked meat from the chicken and put it in a bowl and put it aside.
3. Cut up three peeled carrots, washed celery and ½ an onion as directed above.
4. Put 2 Tablespoons of olive oil in a large pan, Add the carrot, celery and onion to the pan and sautė over medium heat until the vegetables are soft - about 5 minutes. Do not brown them.
5. Sprinkle ½ teaspoon of kosher salt over the veggies and stir
6. Add 1 Tablespoon of minced garlic, the grated fresh ginger (or ground ginger), ¼ teaspoon of crushed red pepper and 1 Tablespoon of curry powder, stir to combine with the vegetables and saute for one minute.
7. Add 6 cups of low sodium chicken broth, stir and bring the mixture to a boil. Then turn your heat down to simmer or low and put a lid on the mixture for 5 minutes to allow all the flavors to combine.
8. Now add the angel hair pasta. Take approximately ⅓ - ½ of the noodles in the box and break in half with your hands and drop them into the pot. Stir them into the mixture, then put the lid on and cook on medium/high, so it is boiling/bubbling, for approximately 3-4 mins (Angel hair past cooks ULTRA fast! So don't leave it past 3-4 minutes.
9. Now shut the heat off. Add the cooked chicken, the can of light coconut milk, the juice of one lime (or approximately ¼ cup of lime juice), ¼ cup of chopped cilantro, 2 TBSP of brown sugar OR honey (NOT both) and any additional kosher salt and pepper to taste. Stir for one minute to combine well and make sure brown sugar is melted.
10. Once all the ingredients have been combined serve immediately with a little extra chopped cilantro and a slice of lime on top. Serve with a spoon and a fork or a pair of chopsticks;)
11. NOTE: If you have leftovers store them in a covered microwaveable dish in the fridge. When you are ready to heat and eat add more plain chicken broth to the mixture because the noodles will have sucked up some of the delicious sauce.

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