Description
This bold and hearty spicy chicken soup is packed with tender shredded chicken, rice noodles, fresh ginger, and jalapeños for a comforting kick. A touch of coconut milk adds creaminess, while lime and herbs balance the spice. Perfect for a cozy meal!
Ingredients
Units
Scale
For the Soup:
- 2 tbsp olive oil
- 1 medium shallot, finely chopped
- 2 medium carrots, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper
- 1 tsp freshly grated ginger
- 1 jalapeño, seeded and finely chopped
- 14 oz canned crushed tomatoes
- 4 to 5 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups shredded or diced cooked chicken thighs (or chicken breasts)
- 3 to 4 oz dry rice noodles
For Garnishing:
- Fresh cilantro
- Fresh thyme
- Lime wedges
Instructions
1. Cook the Chicken (If Not Pre-Cooked):
- If using raw chicken, bake, grill, or boil until fully cooked.
- Shred or dice into bite-sized pieces and set aside.
2. Sauté the Vegetables:
- In a Dutch oven or large pot, heat olive oil over medium heat.
- Add shallots, carrots, and garlic, sautéing for 3 minutes.
- Stir in red bell pepper, ginger, and jalapeño, cooking for another 2–3 minutes until softened.
3. Simmer the Soup:
- Pour in crushed tomatoes, chicken broth, and coconut milk.
- Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
4. Add Chicken & Noodles:
- Stir in the shredded chicken and rice noodles.
- Simmer over low heat for a few minutes, stirring frequently, until the noodles are soft.
5. Serve & Garnish:
- Remove from heat and ladle into bowls.
- Garnish with fresh cilantro, thyme, and a squeeze of lime.
Storage & Tips:
- Store in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months (without the noodles for best texture).
- For extra heat, add a pinch of red pepper flakes or extra jalapeño.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 18 g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg