Chicken & Vermicelli Noodle Soup. Warm up with this tasty Thai soup! It mixes yummy chicken stock, creamy coconut milk, zesty ginger, spicy chili, and sweet sugar in a slow cooker. Add shredded chicken, fun veggies, and soft glass noodles for a cozy bowl. Top with cilantro and lime—perfect for family dinners on chilly days.
Ingredients
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6 cups chicken broth (mix 6 tsp powdered broth with 6 cups water)
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400ml can coconut milk (low-fat kind works great)
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3cm fresh ginger, sliced thin then chopped into 1cm sticks
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3 tbsp fish sauce
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1-2 red chilies, sliced thin (take out seeds for less spice)
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1 ½ tsp turmeric
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2 tsp brown sugar
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3 tbsp fresh lime juice
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½ cooked chicken, pulled into bite-size pieces
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100g dry vermicelli bean thread noodles (glass noodles)
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500g bag frozen Thai stir-fry veggies (carrots, beans, broccoli, baby corn, bamboo, sprouts, and more)
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3 tbsp fresh cilantro for topping
Chicken & Vermicelli Noodle: Directions
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Set slow cooker to high heat.
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Mix chicken broth and coconut milk, then pour into slow cooker.
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Toss in ginger, fish sauce, chilies, turmeric, brown sugar, and lime juice. Stir well.
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Put on lid and cook on high for 3 hours.
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Stir in frozen veggies and shredded chicken.
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Cover and cook 20 more minutes, until veggies are tender but crisp.
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Break noodles into about 20cm pieces and add them.
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Stir, cover, and cook 10 more minutes until noodles soften.
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Serve hot with cilantro sprinkles and lime wedges.
Optional ideas:
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Sprinkle a tiny bit (⅛ tsp) saffron for pretty golden color.
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Swap chicken for shrimp—add them with noodles in the last 10 minutes to keep them juicy.