Thai Chicken Glass Noodle Soup Recipe
Enjoy a quick and easy Thai chicken glass noodle soup, featuring a spicy and savory flavor profile, perfect for a healthy meal in just 30 minutes.
Ingredients
- 1 1/3 cups or 2.5 oz dried glass noodles
- 4 dried chilies, adjust to taste
- 3 fresh chilies, adjust to taste
- 2 shallots, sliced
- 1 stalk of lemongrass, cut one part into thin slices and the other half into 2-inch pieces
- 2 tbsp oil
- 1.3 lb chicken thighs, chopped in bite-sized pieces
- 3 cups water
- 2 tbsp fermented fish sauce, optional
- 1 tbsp fish sauce
- 1 tsp salt
- 1/2 tbsp MSG
- 5 kaffir lime leaves
- 1 cup lemon basil
- 1/2 cup green onions, 2-inch sized pieces
Instructions
- Soak the glass noodles in water as indicated on the package.
- Crush dried chilies, fresh chilies, shallots, and lemongrass with a mortar and pestle.
- In a medium-heated wok, heat oil and fry the pounded paste for 20 seconds, or until fragrant.
- Add chopped chicken thighs and cook until they’re half done.
- Pour in water and stir in all seasonings including fermented fish sauce, fish sauce, salt, and MSG, cooking until the chicken is done.
- Stir in the glass noodles and cook for one more minute.
- Turn off the heat, add lemongrass, lemon basil, and green onions, and mix well with the noodles and chicken.
Notes
- Use the nutrition card in this recipe as a guideline.
- Fermented fish sauce: If you don't have fermented fish sauce or simply don't want to use it, you can omit it.
- Serve with sticky rice or other Thai side dishes.
Calories: 644kcal | Carbohydrates: 30g | Protein: 35g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 194mg | Sodium: 1423mg | Potassium: 721mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1349IU | Vitamin C: 71mg | Calcium: 72mg | Iron: 3mg
