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Serving: Pair this soup with a side of crispy spring rolls or Thai-style fried dumplings for a complete meal. If you want to add a crunchy texture to the soup, sprinkle some chopped peanuts or toasted sesame seeds on top.
Storing: Store leftover soup in an airtight container in the refrigerator for up to 2 days. The flavors continue to develop overnight! When reheating, add a splash of water or broth to loosen the soup if it thickens.
Variants:
Vegetarian/Vegan: Replace the chicken with tofu or tempeh, and opt for vegetable broth. Fish sauce can be substituted with soy sauce or a vegetarian oyster sauce for an authentic taste.
Seafood Version: Use shrimp or white fish in place of chicken for a delightful seafood twist. Add the seafood in the last few minutes of simmering so it doesn’t overcook.
Spicy Level Adjustments: Adjust the number of bird’s eye chilies depending on your heat tolerance. For a milder version, omit the chilies entirely or substitute with a mild chili paste.
FAQ:
1. Can I make Spicy Thai Noodle Soup ahead of time?
Yes, you can make the broth in advance and store it in the fridge for up to 2-3 days. However, it's best to add the noodles just before serving to avoid them becoming too soft.
2. Can I freeze the soup?
It’s not ideal to freeze the noodles, as they can become mushy when thawed. However, the broth and protein (chicken or tofu) can be frozen in an airtight container for up to 3 months.
3. Is this soup very spicy?
The level of spice depends on how many bird’s eye chilies you use. If you prefer a milder soup, reduce the number of chilies or remove the seeds. You can also use a mild chili paste for a different flavor without too much heat.
4. Can I substitute coconut milk?
Coconut milk gives this soup its rich, creamy texture, but if you're looking for a lighter version, you can substitute it with almond milk or a low-fat option, though it may change the flavor and consistency.
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