Thai Chicken Noodle Soup Recipe

Total: 45 mins
Prep: 30 mins
Cook: 15 mins
Yield: 2-3 bowls (2-3 servings)

74 ratings

Nutritional Guidelines (per serving)
858	Calories
31g	Fat
88g	Carbs
64g	Protein

Nutrition Facts
Servings: 2-3 bowls (2-3 servings)
Amount per serving
Calories	858
% Daily Value*
Total Fat 31g	40%
Saturated Fat 12g	60%
Cholesterol 139mg	46%
Sodium 3132mg	136%
Total Carbohydrate 88g	32%
Dietary Fiber 16g	59%
Protein 64g
Calcium 417mg	32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This so-soothing Thai version of a universal classic features rice noodles instead of wheat, with fragrant lemongrass and other fresh herbs adding lovely aromatic notes. It makes a wonderful dinner soup, and if you happen to have leftover roast chicken or turkey, you can throw in the leftovers. Add some of your favorite vegetables, and you'll find this soup warms and enlivens. Great if you're fighting off a cold or flu bug, or anytime you want a bowl of steaming comfort.

8 to 10 ounces Thai rice noodles (dry flat or other noodles of your choice)
6 cups chicken broth (add bones if you have leftover roast chicken or turkey)
1 to 2 fresh chicken breasts (or thighs, chopped into small pieces, or 1 to 2 cups leftover roast chicken or turkey)
1 stalk lemongrass (finely sliced and minced, or 3 tabelspoons bottled or frozen prepared lemongrass)
1 thumb-size piece galangal (or ginger, grated or sliced into thin strips)
1 large carrot (sliced)
3 to 4 makrut lime leaves (or substitute 1 bay leaf)
4 bunches baby bok choy (separated, or other added vegetables of your choice: such as broccoli, mushrooms, Chinese cabbage, celery, or spinach.)
1 red chili (minced, or 1 teaspoon chili sauce, or 1/2 teaspoon cayenne pepper)
3 cloves garlic (minced)
1/4 cup fresh lime juice
2 to 3 tablespoons fish sauce (to taste)
1/4 to 1/3 cup coconut milk
Dash white pepper (or black pepper, to taste)
1/2 cup cilantro (also known as coriander)

Gather the ingredients.

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Bring a large pot of water to just below a boil and add the noodles. Remove from heat and allow noodles to soak 5 to 8 minutes, or until soft but still chewy ("al dente").

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Drain and rinse briefly with cold water to keep from sticking.

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Using a large soup pot, bring chicken stock to a boil over high heat. Add the fresh or roasted chicken, lemongrass, galangal or ginger, carrot, whole lime leaves (plus chicken or turkey bones, if available). Boil on high for 1 minute, then turn the heat down to medium and cover with a lid.

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Allow soup to simmer for 5 to 6 more minutes, adding bok choy when chicken is nearly cooked.

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While continuing to simmer the soup, add the chili, garlic, lime juice, plus 2 tablespoons of the fish sauce. Stir well.

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Turn heat down to a minimum and add the coconut milk (add up to 1/3 cup for a creamier soup). Stir to incorporate.

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Taste test the soup, adding more fish sauce until desired flavor/saltiness is reached (how much you will need depends on how salty your stock is). If it tastes too salty, add another squeeze or two of lime juice. Add more chili if not spicy enough, or more coconut milk if the soup is too spicy. If the soup is a little too sour for your taste, add 1 to 2 teaspoons sugar (to balance out the lime juice).

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To serve, place a generous mound of noodles in each bowl, then top with the hot soup. Finish with a final sprinkling of pepper and fresh coriander. If desired, serve with Thai chili sauce, either store-bought or a homemade Nam Prik Pao Chili Sauce (homemade recipe) to give your soup an extra kick of spicy flavor.

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Enjoy!