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Thai Chicken Noodle Soup & Mango Lassi

This simple but delicious Thai-inspired soup can be made on the stovetop or in the slow cooker, utilizing a few inexpensive chicken thighs or leftover roasted chicken or even turkey. Feel free to use any veggies you have in the fridge that might need using—thinly sliced carrots, pea pods and cauliflower florets are all delicious.

Thai Chicken Noodle Soup & Mango Lassi

Skill Level:

Easy

Ingredients

  • 4 skinless chicken thighs, with or without bone
  • 4 cups (1 L) low-sodium chicken stock
  • 4 oz thin rice vermicelli noodles
  • 1-2 jalapeño peppers, seeded and sliced into rings
  • 3 garlic cloves, chopped
  • 1 Tbsp grated fresh ginger
  • 1 inch piece fresh lemongrass, cut in half lengthwise (optional)
  • grated zest of half a lemon
  • 2 Tbsp. lemon or lime juice
  • 2 Tbsp. fish sauce
  • 1-2 cups sliced fresh mushrooms
  • 1/2-1 can coconut milk
  • 2 loosely packed cups baby spinach
  • ¼ cup chopped fresh cilantro and/or Thai basil, for garnish
  • Mango Lassi:
  • 2 cups frozen mango chunks (frozen or thawed)
  • 2 cups plain yogurt
  • sugar, to taste

How to Make It

1.

In a medium pot, bring the chicken, stock and 2 cups water to a simmer and poach the chicken until it’s cooked through.

2.

Remove from the stock and when they’re cool enough to handle, shred the meat and it return to the pot. Discard any bones.

3.

Add the chiles, garlic, ginger, lemongrass, lemon zest and juice and fish sauce and bring back to a simmer.

4.

Add the mushrooms, coconut milk and spinach.

5.

Stir in half of the cilantro.

6.

Meanwhile, soak the noodles in warm water according to the package directions. Divide between 4 shallow bowls.

7.

Ladle the soup over the noodles, removing the lemongrass if you used it, and top with cilantro, if you like.

8.

To make the lassi, blend the mango and yogurt with sugar to taste (add some milk or cold water if the mixture is too thick) and serve while frothy.

A mango lassi is a tasty accompaniment that could also double as dessert—whiz it in the blender or food processor, with a few extra ice cubes if you’d like it more icy and frothy.

- Julie Van Rosendaal

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