There’s a circular October cold epidemic happening in my home.
Daddy, mommy, peanut, daddy, peanut, mommy.
ACHOOOOOOOOOOOOOOOOO!
I chalk it up to lack of sleep diminishing our immune systems. Unfortunately, baby getting sick exasperates the lack of sleep situation. It’s a chicken-and-egg deal, you know?
And speaking of chicken… this chicken noodle riff on Thai Tom Yum soup is a major virus-buster. Your nose will run. Your eyes will water. Your temporarily ineffective tastebuds will actually taste it. It’s really, really good.
When I’m under the weather, I always crave Tom Yum soup from a particular Thai restaurant in Vancouver. I was so happy that my homemade version is just as good.
The hot and sour broth is infused with flavourful lemongrass, kaffir lime leaves and ginger, then spiked with lots of lime juice, sriracha and a splash of salty fish sauce.
Plump whole mushrooms, juicy tomatoes and several handfuls of spinach bulk it up and contribute immune-boosting nutrients. I fortified mine with shredded rotisserie chicken, but it is equally delicious with a few shrimp, or cubes of firm tofu.
It’s super easy to make – a toss-in-the-pot deal, that happily requires no sautéing.
Serve it absolutely piping hot. (Tom) yum yum yum.
Hot & Sour Thai Chicken Noodle Soup
Ingredients
- 2 litres chicken broth 2 quarts
- 2 cups water
- 2 inch piece ginger peeled and sliced
- 2 stalks lemongrass tender inner part only, cut in 2-inch lengths
- 8-10 kaffir lime leaves a handful
- 2 cups whole button mushrooms
- 1 cup cherry tomatoes halved (or 3 roma tomatoes, quartered)
- 2 oz noodles spaghetti, rice noodles, or any Asian noodle
- 2 cups shredded rotisserie chicken
- 4-6 tbsp sriracha start with less if less heat is preferred
- 3 limes juiced
- 2 tbsp fish sauce
- salt to taste
- 1 bunch baby spinach leaves coarsely chopped
- 1 bunch cilantro chopped (save some to top bowls for serving)
Instructions
- In a large stock pot over high heat, bring the broth and water to a boil with the ginger slices, lemongrass and lime leaves. Reduce the heat, cover and simmer for 30 minutes. Use a slotted spoon to remove the ginger, lemongrass and lime leaves; discard.
- Add the mushrooms, tomatoes and noodles to the broth, bring back to a boil and cook until the noodles are tender, about 10 minutes.
- Stir in the shredded chicken, sriracha, lime juice and fish sauce. Taste and add salt by pinches until well seasoned.
- Stir in the spinach and cilantro; cook until bright green. Serve topped with additional cilantro, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
