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
Scale
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
