Thai Chicken Noodle Soup Recipe
Introduction
Thai Chicken Noodle Soup is a comforting and flavorful dish perfect for any season. Combining tender chicken, fresh herbs, and crisp vegetables in a fragrant broth, this recipe offers a delicious taste of Thailand right at home.
Ingredients
- 500 gram Boneless, Skinless Chicken Thigh
- 3.5 liter Chicken Stock
- 200 gram Shiitake Mushroom
- 150 gram Snow Peas
- 150 gram Bok Choy
- 50 gram Fresh Ginger
- 2 clove Garlic
- 2 Red Chili Pepper
- 20 gram Fresh Thai Basil
- 25 gram Fresh Cilantro
- 400 gram Rice Noodles
- 1 tablespoon Dark Soy Sauce
- 1/2 tablespoon Fish Sauce
- 1/2 Lime
Instructions
- Step 1: Put the boneless, skinless chicken thighs in a pot with chicken stock, dark soy sauce, and fish sauce. Bring to a simmer over medium heat. Skim off any fat residue that appears on the surface and discard. Simmer gently for 20 minutes.
- Step 2: Remove the chicken with a slotted spoon and place it on a plate to cool.
- Step 3: Remove the stems from the shiitake mushrooms and cut the caps into quarters. Deseed and thinly slice the red chili peppers. Peel and cut the fresh ginger into matchsticks, then peel and thinly slice the garlic cloves.
- Step 4: Add the mushrooms, chili, ginger, and garlic to the pot. Simmer for 5 minutes.
- Step 5: Thinly slice the stalks of the bok choy, keeping the leaves whole. Thinly slice the snow peas.
- Step 6: Slice the cooled chicken thighs thinly.
- Step 7: Cook the rice noodles according to package instructions. Two minutes before the noodles finish cooking, add the snow peas and bok choy to the pot.
- Step 8: Pick the leaves off the fresh Thai basil and fresh cilantro. Chop the stems.
- Step 9: Add the basil leaves, cilantro leaves, chopped stems, lime juice, and sliced chicken to the soup.
- Step 10: Serve warm in bowls. Alternatively, let the soup cool and separate into airtight containers for freezing. It can be frozen for up to two months.
Tips & Variations
- For extra heat, add more red chili peppers or a dash of chili oil.
- Substitute shiitake mushrooms with button or cremini mushrooms if unavailable.
- Use chicken breast instead of thighs for a leaner option, but be careful not to overcook.
- Garnish with a squeeze of fresh lime and extra herbs for a bright, fresh flavor.
Storage
Store leftover soup in airtight containers in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until hot throughout. For longer storage, freeze the soup in portions for up to two months. Thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used for a leaner soup, but it cooks faster and can dry out if overcooked. Add it later in the cooking process to keep it tender.
What type of noodles work best in this soup?
Rice noodles are traditional and cook quickly, making them ideal for this soup. You can also use flat rice noodles or thin vermicelli. Avoid egg noodles, as they change the soup’s authentic flavor.
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Thai Chicken Noodle Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Thai Chicken Noodle Soup is a flavorful and comforting dish that combines tender chicken thighs with fragrant herbs, fresh vegetables, and silky rice noodles in a savory chicken broth. Infused with fresh ginger, garlic, chili peppers, and classic Thai ingredients like fish sauce and dark soy sauce, this soup delivers a perfect balance of spice and umami. Ideal for a warming meal, it can be served immediately or stored for future enjoyment.
Ingredients
Protein & Broth
- 500 gram Boneless, Skinless Chicken Thigh
- 3.5 liter Chicken Stock
Vegetables & Herbs
- 200 gram Shiitake Mushroom
- 150 gram Snow Peas
- 150 gram Bok Choy
- 50 gram Fresh Ginger
- 2 clove Garlic
- 2 Red Chili Pepper
- 20 gram Fresh Thai Basil
- 25 gram Fresh Cilantro
Other Ingredients
- 400 gram Rice Noodles
- 1 tablespoon Dark Soy Sauce
- 1/2 tablespoon Fish Sauce
- 1/2 Lime
Instructions
- Simmer Chicken: Put the boneless, skinless chicken thighs (500 g) in a pot with the chicken stock (3.5 L), dark soy sauce (1 tbsp), and fish sauce (1/2 tbsp). Bring the mixture to a gentle simmer over medium heat. Skim off any fat residue that rises to the surface with a spoon and discard it. Let the chicken simmer gently for 20 minutes until cooked through.
- Remove Chicken: Use a slotted spoon to remove the chicken thighs from the pot and place them on a plate to cool.
- Prepare Aromatics and Mushrooms: Remove the stems from the shiitake mushrooms (200 g) and cut the caps into quarters. Deseed and thinly slice the red chili peppers (2). Peel and cut the fresh ginger (50 g) into matchsticks, then peel and thinly slice the garlic cloves (2).
- Simmer Aromatics: Add the prepared mushrooms, chili, ginger, and garlic to the pot with the broth and simmer for 5 minutes to infuse flavors.
- Prepare Vegetables: Thinly slice the stalks of the bok choy (150 g), keeping the leaves whole. Thinly slice the snow peas (150 g).
- Slice Chicken: While vegetables prepare, thinly slice the cooled chicken thighs.
- Cook Noodles and Vegetables: Add the rice noodles (400 g) to the simmering broth and cook according to package instructions. Two minutes before the noodles are done, add the snow peas and bok choy stalks to the pot to lightly cook.
- Prepare Herbs: Pick the leaves off the fresh Thai basil (20 g) and fresh cilantro (25 g). Chop the stems finely.
- Combine Final Ingredients: Add the prepared basil leaves and cilantro along with their chopped stems, the juice from half a lime, and the sliced chicken back into the soup. Stir gently to combine and warm through.
- Serve or Store: Serve the soup warm in bowls immediately. Alternatively, let cool and divide into airtight containers, freezing for up to two months for convenient future meals.
Notes
- Skimming the fat from the broth helps keep the soup clear and light.
- You can substitute chicken thighs with boneless chicken breast if preferred, but thighs provide richer flavor.
- Adjust the amount of chili peppers to control the spice level.
- Use fresh herbs to maximize authentic Thai flavors.
- If you want a vegetarian version, substitute chicken stock and chicken with vegetable stock and tofu or mushrooms.
- When freezing, cool the soup completely before sealing containers to maintain quality.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai chicken noodle soup, chicken noodle soup, Thai soup, spicy chicken soup, Asian noodle soup, comforting soup
