Noodle Soup Recipe (Khao swe)

Rice noodles: These are the base of the soup, providing a chewy texture that absorbs the flavors of the broth.

Chicken broth: A savory liquid that forms the foundation of the soup, adding depth and richness.

Chicken breast: Sliced thinly, it cooks quickly and adds protein to the dish.

Onion: Adds sweetness and depth to the soup when sautéed.

Garlic: Provides a fragrant and flavorful base when minced and sautéed.

Curry powder: A blend of spices that gives the soup its distinctive flavor and color.

Coconut milk: Adds creaminess and a subtle sweetness to the broth.

Fish sauce: A salty, umami-rich liquid that enhances the overall flavor of the soup.

Soy sauce: Adds a savory depth and balances the flavors.

Lime: Freshly juiced, it adds a bright, tangy finish to the soup.

When sautéing the onion and garlic, ensure they are cooked until they are translucent and fragrant, but not browned. This will help to release their natural sweetness and create a more balanced flavor base for the soup. Additionally, when adding the curry powder, stir it in well to allow the spices to bloom in the hot oil, enhancing the overall depth of flavor in the dish.

• rice noodles - Substitute with egg noodles: Egg noodles provide a similar texture and can absorb the flavors of the broth well.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version while still providing a rich flavor.

• chicken breast - Substitute with tofu: Tofu is a great plant-based protein that can absorb the flavors of the soup.

• onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the soup.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may be less pungent.

• curry powder - Substitute with garam masala: Garam masala provides a similar depth of flavor with a different spice profile.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, less creamy alternative.

• fish sauce - Substitute with soy sauce: Soy sauce can provide the umami flavor, though it lacks the fishy undertone.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar taste.

• lime - Substitute with lemon: Lemon juice can provide the necessary acidity and freshness.

• Allow the noodle soup to cool completely before storing. This helps prevent condensation, which can make the soup watery and affect the texture of the noodles.
• Transfer the cooled soup into airtight containers. For best results, use containers that are specifically designed for freezing, as they help prevent freezer burn and maintain the quality of the broth.
• If you plan to store the soup in the refrigerator, it can be kept for up to 3-4 days. Make sure the container is sealed tightly to keep the soup fresh and prevent it from absorbing any odors from other foods.
• For freezing, label the containers with the date of preparation. This will help you keep track of how long the soup has been stored. The noodle soup can be frozen for up to 2-3 months.
• When reheating, it's best to thaw the soup in the refrigerator overnight. This ensures a more even thaw and helps maintain the integrity of the noodles and chicken.
• Reheat the soup on the stovetop over medium heat until it reaches a simmer. Stir occasionally to ensure even heating. Avoid boiling the soup as this can cause the noodles to become mushy.
• If the soup appears too thick after reheating, you can add a splash of chicken broth or coconut milk to reach the desired consistency.
• Garnish with fresh lime juice, cilantro, green onions, and red chili flakes just before serving to revive the flavors and add a burst of freshness.

• For stovetop reheating, pour the noodle soup into a pot and heat over medium-low heat. Stir occasionally to ensure even heating. Add a splash of chicken broth or coconut milk if the soup has thickened too much.

• If using a microwave, transfer the noodle soup to a microwave-safe bowl. Cover with a microwave-safe lid or plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through. Add a bit of chicken broth or coconut milk if needed.

• For a quick reheat, use a double boiler. Place the noodle soup in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until heated through. This method helps maintain the soup's texture and flavor.

• If you have an instant pot, use the sauté function. Pour the noodle soup into the pot and set it to sauté on low. Stir occasionally until the soup is heated evenly. Add extra chicken broth or coconut milk if necessary.

• To reheat in an oven, preheat to 350°F (175°C). Transfer the noodle soup to an oven-safe dish, cover with foil, and heat for about 20 minutes or until hot. Stir halfway through to ensure even heating.

• Large pot: Used for cooking the soup and combining all the ingredients.

• Medium pot: Used for cooking the rice noodles according to package instructions.

• Strainer: Used to drain the cooked rice noodles.

• Cutting board: Provides a surface for chopping the onion and slicing the chicken breast.

• Chef's knife: Essential for chopping the onion and slicing the chicken breast.

• Garlic press: Used for mincing the garlic cloves quickly and efficiently.

• Wooden spoon: Ideal for stirring the ingredients in the pot.

• Measuring spoons: Used to measure out the curry powder, fish sauce, and soy sauce accurately.

• Ladle: Perfect for serving the hot noodle soup into bowls.

• Juicer: Handy for extracting the juice from the lime.

• Serving bowls: Used to serve the finished noodle soup.

• Tongs: Useful for handling the cooked noodles and placing them into the pot.

Prep ingredients in advance: Chop the onion and garlic ahead of time and store them in airtight containers.

Use pre-cooked chicken: Save time by using pre-cooked chicken breast from the store.

Instant noodles: Opt for instant rice noodles that cook faster than traditional ones.

Ready-made broth: Use store-bought chicken broth to skip the broth-making process.

One-pot cooking: Cook everything in one pot to reduce clean-up time.

Pre-measure spices: Measure out the curry powder, fish sauce, and soy sauce before starting.