|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||7%|
|Total Sugars 3g|
|Vitamin C 24mg||120%|
|*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.|
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.
You may use some of your favorite vegetables instead of or in addition to the bok choy, such as broccoli, mushrooms, Chinese cabbage, celery, or spinach. You'll find this soup warms and enlivens. It's great if you're fighting off a cold or flu bug, or anytime you want a bowl of steaming comfort.
"The Thai chicken noodle soup had great flavor. I used unsalted broth, so I added a little extra fish sauce. The balance of Thai flavors was excellent, and this soup would be great with just about any combination of vegetables." —Diana Rattray
8 to 10 ounces rice noodles, dry flat or your choice
6 cups chicken broth (add some turkey or chicken bones if you have them)
1 to 2 medium chicken breasts, or thighs, chopped into small pieces
1 stalk lemongrass, finely sliced and minced, or 3 tablespoons prepared lemongrass
2-inch piece galangal or ginger, grated or sliced into thin strips
1 large carrot, sliced
4 medium makrut lime leaves, or substitute 1 bay leaf
4 heads baby bok choy, leaves separated
1 small red Thai 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, or to taste
1/4 to 1/3 cup coconut milk
1 to 2 teaspoons sugar, optional
1 dash white pepper, or black pepper, to taste
1/2 cup cilantro
Chili sauce, for serving, optional
Steps to Make It
Gather the ingredients.
Bring a large pot of water to just below a boil and add the noodles. Remove from heat and allow noodles to sit 5 to 8 minutes, or until soft but still chewy ("al dente").
Drain and rinse briefly with cold water to keep from sticking.
Using a large soup pot, bring chicken stock to a boil over high heat. Add the 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.
Allow soup to simmer for 5 to 6 more minutes, adding bok choy when chicken is nearly cooked.
While continuing to simmer the soup, add the chili, garlic, lime juice, and 2 tablespoons fish sauce. Stir well.
Turn heat down to a minimum and add the coconut milk (up to 1/3 cup for a creamier soup). Stir to incorporate.
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).
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 cilantro. If desired, serve with Thai chili sauce, either store-bought or a homemade Nam Prik Pao Chili Sauce, to give your soup an extra kick of spicy flavor.
- If you buy fresh makrut lime leaves locally or online, put them in a resealable freezer bag and freeze them for up to 1 year.
- If you cook the noodles following the package directions, make sure they are not overcooked.
- Replace the fresh chicken with about 2 cups of leftover diced roasted chicken or turkey.
- Add some bean sprouts at the end.
How to Store
- Refrigerate leftover Thai chicken noodle soup within 2 hours and eat within 3 to 4 days. Reheat on the stovetop or in the microwave.
- To freeze, transfer cooled soup to resealable freezer bags and freeze for up to 1 to 2 months. Defrost the frozen soup in the refrigerator overnight or submerge the bag of frozen soup in cool water for about an hour and then reheat on the stovetop or in the microwave.
What are the most popular Thai soups?
Tom yum soup is probably the most popular Thai soup, with tom kha, the creamier version, a close second.