Thai Basil Noodle Soup

Last weekend my husband and I grabbed some deli soup during our lunch time grocery run. I know, it’s not smart to shop hungry, but this time I was glad I did. The lunch was so delicious that it inspired me to make this Thai Basil Noodle Soup, just throwing together ingredients that we ‘detected’ in our deli bowls.

This dish is tangy and flavorful, and warms all over making me reach for another bite. It is great in this dread of winter, full of freshness from lime, basil and cilantro; and I can see myself craving it on those spring days when the nature gives a tease of warmth while the cold is still hanging on.

I make a lot of my soups based on homemade chicken stock/broth. Probably different from other real foodies who like to simmer chicken bones to the extend of 24 hours, I don’t think there is benefit from such long cooking time.

I start with a fresh pasture-raised chicken, add 2-3 chicken feet, and cook it on stove top for 2.5 – 3 hours. At the end I get the most flavorful stock that tastes absolutely amazing; actually so good that even my toddlers drink it by itself! It gels to almost solid consistency when cooled so I know that I have extracted a large amount of gelatin, and the bones become crumbly and almost soft meaning that all the amino acids and minerals got extracted sufficiently. To me – that’s the best soup right there, the way it was cooked by my grandmother in the old country.

Base stock is the most important part of this soup, it’s what makes it hearty and nourishing. Once you have the base, the rest of the ingredients come together in no time, literally – just place them in a pot and you are done! If you are still tempted to get a boxed broth – here are a few reasons why you should forget about it and go for the real thing. And did I mention the flavor?

CHICKEN BROTH/STOCK BENEFITS 

• Healing the lining of the gut and promoting healthy digestion, due to gelatin, which is a hydrophillic colloid, that attracts and holds digestive juices. Gelatin is also known to promote healthy hair and nail growth.
• Helpful with inflammation of the joints because of the high amount of chondroitin and glucosamine extracted from cartilage.
• Chicken soup has anti-inflammatory properties helping body fight off infections (source).

Chicken Broth Ingredients
1 whole pasture-raised chicken
2-3 chicken feet
1 onion
1 carrot
2 celery sticks with leaves
Salt to taste
Spices of your choice, like peppercorns, bay leaves, mustard seeds, cloves, etc.
Enough filtered water to fill a pot

Chicken Broth Instructions
Place all ingredients in a large stock pot, fill with water, bring to boil, remove scum with a spoon.
Simmer for 2.5 – 3 hours.
Cool slightly, remove the meat, strain into two 1/2 gallons jars through a fine strainer.

HOW TO MAKE THAI BASIL NOODLE SOUP

INGREDIENTS
8 cups homemade chicken stock
1 tablespoon of dried Thai basil
4 ounces of thin rice noodles (I use these) – half a regular package
1/2 pound of cooked shrimp
1-2 inches of ginger root, peeled and sliced thinly
1-2 stalks of baby bok choy, sliced
2 garlic cloves, chopped finely
1/2 cup of bean sprouts
1 teaspoon of bonito flakes (I use this brand) – optional
3-4 green onions, chopped
A few sprigs of basil and cilantro, chopped
2 limes, juiced + 1 lime, sliced for garnish
Salt and pepper to taste

INSTRUCTIONS

Place chicken stock in a medium large pot, bring to boil. While simmering, add ingredients in the order listed, stopping after beans sprouts.
Remove from heat, add the remaining green ingredients, mix and serve.

Print Recipe

Thai Basil Noodle Soup

Servings: 6

Ingredients

• 7-8 cups chicken stock preferably homemade
• 1 tablespoon Thai basi dried
• 4 ounces thin rice noodles half a regular package
• 1/2 pound shrimp cooked
• 1-2 inches fresh ginger root peeled and sliced thinly
• 1-2 stalks baby bok choy sliced
• 2 garlic cloves chopped finely
• 1/2 cup bean sprouts
• 1 teaspoon bonito flakes optional
• 3-4 green onions chopped
• 3 limes 2 juiced, 1 sliced for garnish
• salt and pepper to taste
• few sprigs basil and cilantro for garnish

Instructions

• Place chicken stock in a medium large pot, bring to slow boil. Turn heat down, and while simmering, add ingredients in the order listed, stopping after beans sprouts.
• Remove from heat, add the remaining green ingredients, mix and serve. 

Notes

• This soup looks best when made fresh, with the greens still bright.
• I think it tastes better when reheated but you will want to add fresh cilantro to add more color.