Spicy Thai Chicken Noodle Soup

2:06 am by

My BFF, Megs, and I try to make a lunch date at least once a month – we call it “lunch therapy.” Our favorite couch? P.F. Changs, where we share a bowl of spicy chicken noodle soup with brown rice, sauteed mushrooms and a nice (i.e. least expensive) bottle of white wine. Changs is awesome – the bowl of soup is usually more than enough for both of us, and we take turns bringing home the leftovers.

One thing I love about Chang Soup is that it clears my sinuses and peps me right up. So when Mr Lici had a nasty cold, I knew that chicken soup just wouldn’t be enough. He needed garlic & lemongrass goodness, spices to clear the sinuses, and something that would actually be edible to his poor, ailing tastebuds. I decided to try & replicate the fabulous soup of Changs for Mr Lici. Judging from how much he ate, the results were not too shabby. I made it a little too spicy, but that was easily rectified by adding another container of chicken broth to the leftovers.

Leftovers were: 1 bowl for Mr’s next-day-lunch, 1 bowl for my next-day-lunch, and two freezer containers. I gave Megs one of the freezer containers; hopefully, she’ll pass on her review soon.

Spicy Thai Chicken Noodle Soup

an Angelicious creation

I would normally start with chicken from a Sunday Roast Chicken recipe, but we had dinner out that Sunday, so I used chicken breasts instead.


2 cups chicken meat, diced

1 lb. mushrooms, quartered or sliced

3 stalks lemongrass, diced

8-12 cloves garlic minced

1 cup sliced carrots

3 T fresh diced ginger

1 T red curry paste

1 T hot chili oil

1 T rice wine vinegar

1 T soy sauce

8 c chicken broth


4 T cilantro, minced (divided)

1/2 lime

1/2 package rice noodles

3 green onions, diced

Get Busy…

Slow cooker: Combine all ingredients except lime, green onion, 2 T cilantro and rice noodles  in slow cooker. Cook for 8-10 hours on low, or 4-6 hours on high.

About 20 minutes before serving, squeeze juice from lime into soup; add green onions and rice noodles. Stir well, replace lid; check about 10 minutes and stir noodles if needed.

Serve over hot brown rice, if desired, garnished with remaining 2 T cilantro.

Stovetop: Heat chili oil in large skillet. Add garlic and saute for 1 minute, then add chicken. Sear for 2-3 minutes, then transfer to large saucepot. Add remaining ingredients, minus 2 T cilantro, and cook for 30 minutes on medium low, stirring as needed to keep noodles from sticking together.

Serve over hot brown rice, if desired, garnished with remaining 2 T cilantro.

What’s Angelicious:

This is spicy! I think I did 2 T chili oil & curry paste, and we were wiping our eyes through the meal. (It was just us, I think the boy wonders would’ve taken one bite and run screaming from the room with accusations of torture on their lips.) And yet we kept eating! I stirred spicy mustard into mine because, well, I’m a big fan of spicy, make your nose run goodness. That’s why I like Thai food!

Ingredients: can be a little tricky to come by.

  • Lemongrass: I thought lemongrass looked like chives, but nope – it looks like skinny asparagus minus the cool tips. The helpful produce guy at Fred Meyer found the package for me. You have to peel off the first three or four layers of the stalk before getting to the lemongrass goodness. Be sure to dice it very fine. Note to self: grow your own lemongrass – cheap & easy!
  • Ginger: You really, really (and I mean really) need fresh ginger for this recipe. Powdered ginger works great for gingerbread, but for a soup like this, you can’t beat fresh ginger. A few tips: cut off the knobs you need & freeze the rest – it keeps nicely. Peel and dice very finely (as in “garlic mincing fineness” – ginger is chewy and not too appealing in a soup when you get a chunk.)
  • Red Curry Paste: I found it at Fred Meyer (HA! you Oregonians will totally get that), and also at Whole Foods. In the “ethnic food” aisle. Whatever.
  • Chili Oil: This I found at Whole Foods, for a decent price. I know they’re called “Whole Paycheck,” but the price for chili oil & red curry paste were cheaper than Fred Meyer, our local grocery. Go figure.
  • Rice Noodles: Another one from the “ethnic food” aisle. You could use regular noodles, but the texture of rice noodles is absolutely perfect for this dish. Try it, OK?

Bottom line: Mr Lici walked in as I was typing this up (about a week or so after making said dish) and said, “MMMM, spicy Thai soup. When are you making that again?” I give it two thumbs up.

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