Thai Chicken Noodle Soup

I invented this yummy, healthy soup a couple of days ago for dinner. My picky husband and my 16-month-old loved it! It’s satisfying on a cold January night, and it’s full of good-for-us stuff: healthy fat from the coconut oil and milk, minerals from the homemade stock, antioxidants from the buckwheat that soba is made of, the immunity-boosting power of garlic…oh, and veggies, too!

I drew inspiration from the Coconut Chicken Soup in The America’s Test Kitchen Family Cookbook (my go-to all-purpose cookbook) and the Coconut Chicken Soup and Japanese Noodle Soup in Nourishing Traditions. Soba noodles in Thai food are probably not so authentic, but I’m not authentically Thai, either. So there.

Thai Chicken Noodle Soup

1 T coconut oil
3 cloves minced garlic
1 T minced lemongrass
2 t minced ginger
2 quarts homemade chicken stock
1 can coconut milk
3 T fish sauce (could use soy sauce)
1 pound chicken, cut into 1-inch strips (I used breasts; dark meant would be lovely, too.)
2 cups finely chopped veggies (I used carrots & green beans.)
6 ounces uncooked soba noodles
Chopped green onions (optional)
Chopped cilantro (optional)

Melt the coconut oil in a Dutch oven or stockpot over medium heat. Sauté the garlic, ginger, and lemongrass for about 30 seconds. Add the stock, coconut milk, and fish sauce; bring to a boil. Add the chicken, veggies, and soba. Reduce heat to a simmer; simmer 10 minutes. Taste for seasoning and add more fish or soy sauce if needed. Ladle into bowls and garnish with green onions and/or cilantro as desired.

This post is part of the Real Food Wednesday blog carnival – check out more recipes and tips at Cheeseslave! It’s also part of the Healthier Eating edition of Ultimate Recipe Swap at Life as Mom.