Gorgeous Green Noodle Soup
Dive into a bowl of our vibrant Green Noodle Soup, where tender chicken meets a refreshing blend of parsley and spinach for an invigorating twist on a classic favorite. This hearty dish, infused with garlic and a hint of lemon, promises to warm your soul and satisfy your cravings. Perfect for any day when you need a cozy pick-me-up!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- 1 tbsp (15 ml) chicken powder
- 2 pieces chicken thighs
- 400 ml coconut milk
- 1 cup fresh cilantro
- 5 pieces green onions
- toasted sesame seeds (to taste)
- vegetables (to taste)
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- chicken powder or stock cube (to taste)
- chilli oil (to taste)
- chinese 5 spice (to taste)
- frying sesame oil (to taste)
- garlic (to taste)
- ginger (to taste)
- onion (to taste)
- rice noodles (to taste)
- salt (to taste)
- soy sauce (to taste)
- 400 ml water
👨🍳 Instructions
- 1
Place chicken thighs skin side down in a cold pan and turn heat up to high.
- 2
Season the flesh side of the chicken with salt, pepper, chicken powder, and Chinese 5 spice. Once skin is crisp, flip the chicken and fry until cooked throughout. Remove the chicken from the pan and allow to rest.
- 3
In the same pan, fry the vegetables.
- 4
Meanwhile, make the soup by sautéing the onion, ginger, and garlic in the sesame oil until translucent and fragrant.
- 5
Add the coconut milk, water, spring onion, and seasonings to the pan and bring to a simmer.
- 6
Once simmering, add in the coriander and blend until smooth before bringing the smooth soup back to a simmer.
- 7
Serve the soup over the cooked noodles, topping with the chicken, vegetables, and drizzle with chilli oil.
💡 Pro Tips
- ✓Start chicken thighs skin-side down in a cold pan to render fat slowly and achieve maximum crispiness - the gradual temperature rise melts fat without burning protein.techniqueCold start method
- ✓Sauté aromatics (onion, ginger, garlic) until translucent at medium heat for 3-4 minutes to convert harsh allicins into sweet, mellow compounds through Maillard reactions.timing3-4 minutes
- ✓Blend the coriander soup while hot (above 140°F) because heat breaks down cell walls more efficiently, creating a smoother emulsion and brighter green color retention.techniqueAbove 140°F
- ✓Use full-fat coconut milk (22-24% fat content) as the base because the fat molecules help carry fat-soluble flavor compounds and create proper mouthfeel for the broth.ingredient22-24% fat content
- ✓Rest cooked chicken thighs for 3-5 minutes before slicing so muscle fibers relax and retain moisture, preventing the meat from drying out when added to hot soup.timing3-5 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Gorgeous Green Noodle Soup
Dive into a bowl of our vibrant Green Noodle Soup, where tender chicken meets a refreshing blend of parsley and spinach for an invigorating twist on a classic favorite. This hearty dish, infused with garlic and a hint of lemon, promises to warm your soul and satisfy your cravings. Perfect for any day when you need a cozy pick-me-up!
📝 Ingredients
Shopping List
- 1 tbsp (15 ml) chicken powder
- 2 pieces chicken thighs
- 400 ml coconut milk
- 1 cup fresh cilantro
- 5 pieces green onions
- toasted sesame seeds (to taste)
- vegetables (to taste)
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- chicken powder or stock cube (to taste)
- chilli oil (to taste)
- chinese 5 spice (to taste)
- frying sesame oil (to taste)
- garlic (to taste)
- ginger (to taste)
- onion (to taste)
- rice noodles (to taste)
- salt (to taste)
- soy sauce (to taste)
- 400 ml water
👨🍳 Instructions
- 1
Place chicken thighs skin side down in a cold pan and turn heat up to high.
- 2
Season the flesh side of the chicken with salt, pepper, chicken powder, and Chinese 5 spice. Once skin is crisp, flip the chicken and fry until cooked throughout. Remove the chicken from the pan and allow to rest.
- 3
In the same pan, fry the vegetables.
- 4
Meanwhile, make the soup by sautéing the onion, ginger, and garlic in the sesame oil until translucent and fragrant.
- 5
Add the coconut milk, water, spring onion, and seasonings to the pan and bring to a simmer.
- 6
Once simmering, add in the coriander and blend until smooth before bringing the smooth soup back to a simmer.
- 7
Serve the soup over the cooked noodles, topping with the chicken, vegetables, and drizzle with chilli oil.
💡 Pro Tips
- ✓Start chicken thighs skin-side down in a cold pan to render fat slowly and achieve maximum crispiness - the gradual temperature rise melts fat without burning protein.techniqueCold start method
- ✓Sauté aromatics (onion, ginger, garlic) until translucent at medium heat for 3-4 minutes to convert harsh allicins into sweet, mellow compounds through Maillard reactions.timing3-4 minutes
- ✓Blend the coriander soup while hot (above 140°F) because heat breaks down cell walls more efficiently, creating a smoother emulsion and brighter green color retention.techniqueAbove 140°F
- ✓Use full-fat coconut milk (22-24% fat content) as the base because the fat molecules help carry fat-soluble flavor compounds and create proper mouthfeel for the broth.ingredient22-24% fat content
- ✓Rest cooked chicken thighs for 3-5 minutes before slicing so muscle fibers relax and retain moisture, preventing the meat from drying out when added to hot soup.timing3-5 minutes