A steaming bowl of Thai Chicken Noodle Soup infused with lemongrass and ginger. A healthy, low fat, gluten-free meal, full of amazing Thai flavors that will warm you to your bones!
Fall seven times and stand up eight.
Japanese Saying
Here’s a warming bowl of soup infused with the flavors of Thailand- a nice little break from the chill of winter. Thai Chicken Noodle Soup – healthy, low fat, gluten-free and full of amazing Thai flavors – is just what the doctor ordered on these frigid days.
It’s like mom’s chicken soup, with a twist. Here the chicken stock is infused with Thai ingredients like lemongrass, ginger, lime leaves and galangal, to create a flavorful base for the soup. You can keep this mild, or make it spicy, up to you!
If you are looking for more authentic Thai soups try our Tom Yum Soup, Tom Kha Gai (Thai Coconut Chicken Soup) or our Khao Soi (Thai Coconut Noodle Soup)!
If you are unfamiliar with Thai ingredients, don’t fret, the crucial ones for this recipe are available at most grocery stores. But if you are feeling a little curious and adventurous, and would like to venture out to your local Asian market, this would be a great opportunity to explore all the wonderful things they have to offer.
There are a couple of ingredients in the recipe that are found mostly in Asian markets, which are optional in the recipe ( galanga and kefir lime leaves) but really elevate the soup if you are so inclined to go. It’s good to familiarize yourself with new ingredients, so when they do show up in recipes, you won’t be too scared off.
When making a trip to the Asian Market …go on a day that you have time to meander down every aisle and get familiar. Don’t let the smells bother you, just take in the whole experience.
You will find that ingredients are usually less expensive than purchasing at the grocery store. Some Asian stores also have a bulk section, which is perfect for our catering business.
What to buy at an Asian Market:
Here is a list of ingredients that I always take with me personally, when I go to the Asian Market– that way I don’t forget because it’s very easy to get distracted there. Of course, you probably won’t need ALL of these… (we use these in our catering business) but if you were interested in establishing an Asian pantry at home, some of thee are quite useful!
And back to the Thai Chicken Noodle Soup. The basic idea is to create a flavorful broth and then add the chicken, mushrooms and noodles. You could make the flavorful broth up to 2 days ahead, letting the flavors infuse, leaving the noodles out until serving time.
This recipe for Thai Noodle Soup makes for an extra-large bowl of soup- perfect for gatherings! The leftovers can be frozen for later use.
I hope you enjoy this Thai Chicken Noodle Soup as much as we have!
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Thai Chicken Noodle Soup
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 4 1x
- Category: Soup
- Method: stove top
- Cuisine: Thai
Description
A flavorful Bowl of Thai chicken Noodle soup, scented with lemongrass and kefir lime. Gluten-free and low fat. (updated recipe 2019)
Ingredients
Scale
- 2 tablespoons coconut oil or olive oil
- 1 onion, finely diced (or use 2 large shallots)
- 2 tablespoons ginger, peeled and finely chopped
- ¼ cup lemongrass, white parts only, very finely chopped (or use lemongrass paste)
- ¼ cup, thinly sliced galanga root (peels ok) (or use 3 tablespoons paste)
- 4 cloves garlic, chopped
- 8 cups chicken stock or chicken broth
- 2 cups water
- 1 teaspoon salt
- 8 lime leaves ( check the frozen section of the Asian market, if not fresh)
- 1 ½ lbs chicken breast (or thigh) sliced into uniform ½ inch thick, bite-size pieces
- 4 oz sliced mushrooms (optional)
- 4–6 oz. vermicelli rice stick noodles, kelp noodles or angel hair pasta
- 2–3 teaspoons fish sauce, more to taste
- lime juice to taste (start with 1/2 a small lime)
- 2–3 teaspoons chili sauce (optional)
Garnishes:
Instructions
- In a large pot, heat oil, over med-high heat. Add onion and sauté for 2-3 minutes, stirring, until golden and tender. Turn heat to medium, add ginger, and saute a few more minutes. Add lemongrass and garlic and galanga (optional). Keep stirring occasionally for about 3-5 minutes until fragrant. Then add Chicken stock, water, salt and lime leaves. Bring to a boil and turn the heat down so stock is simmering gently uncovered for about 10-15 minutes. (Don’t be tempted to add chilies to the simmering stock, it will end up too spicy.)
- After the stock has simmered and add the chicken, simmer 5 minutes, add the noodles (see notes) and mushrooms (optional), keeping stock at low simmer, stirring occasionally until chicken is cooked through and noodles are cooked, about 7-8 minutes.
- Add fish sauce and a generous squeeze of lime.
- Taste for salt, acid and heat, adjusting all with fish sauce, lime and chili paste. Right before serving, stir in ½ the scallions.
- Serve immediately and top bowls of soup with cilantro, scallions, bean sprouts (optional, but give a great crunch), a few red slice chilies and serve with a lime wedge and little hot sriracha sauce, sambal, or even hot chili oil on the side.
Notes
You can cook the noodles separately, and add them to the bowls before ladling the hot soup over top. This is specially nice if you plan on having leftovers- that way the noodles won’t swell up in the broth. 😉
Some folks opt to strain the broth- I do not- I love all the bits!
Nutrition
- Serving Size: 1.5 cups
- Calories: 436
- Sugar: 14.8 g
- Sodium: 1804.3 mg
- Fat: 10.9 g
- Saturated Fat: 2.2 g
- Carbohydrates: 64.3 g
- Fiber: 3.1 g
- Protein: 16.6 g
- Cholesterol: 16.1 mg
Sylvia, I’m not a cook but I’m good at following instructions. This was such a simple but delicious recipe even without the kefir lime leaves. I couldn’t find that anywhere in the Asian market. Great job and keep the deliciousness coming!
Thanks so much, very appreciated!
When I can’t find kefir leaves, I just peel lime skin as a substitute
try wollies
hiya- this looks amazing. this is probably a straight forward answer but i want to double check, you say strained broth? so if i leave in fridge overnight / or dont. i am then to strain out the onion. lemongrass and ginger? then just use the liquid as the base for the soup?
Hi Tara, I’ve done it both ways. Strained and not strained. I personally like the lemongrass in there. but some may find it too much. You could strain and save it, and add some back into the pot if you like. 😉
Ahhhhhhmazing! I used mojo rotisserie chicken and just shredded and de-skinned it. I also used more ginger, garlic, and lemongrass because we enjoy those flavors. I used the knor chicken seasoning to flavor the soup and the angel hair pasta! It’s a staple at our house!
Made this soup per the recipe and wow, the flavor is bursting. Best to leave the broth set overnight to get the best flavor
Hi Doug! Did you had the fish sauce in when you set it overnight or do you add the fish sauce when you reheat and ready to serve?
I’m allergic to seafood so I will omit the fish sauce , is this going to taste bland without it and the lime leaves ?
It might taste a little bland, but you could try making it with Vegan Fish Sauce! The lime leaves do add a lot.
made this as the weather started getting properly cold and my friend got very sick, and it’s perfect for both!! very delicious and flavorful twist to the classic get-well potion, and it still tastes good even without the chili peppers. My friend said she had one bowl and the ginger in it was just what she needed to get her appetite back and eat more solids. Keep in mind though, even if you have someone who only feels like eating soup at the moment, maybe doubling the recipe is still too much soup. I did that and ended up with over six liters, nearly filling my gumbo pot. Though I doubt any of it will go to waste.
I made this yesterday and loved it! I left out the noodles so not sure I can accurately review but I did feel the flavor could have been amped up a bit. Not sure why – maybe my lemongrass from Sprouts was old or something! Added sriracha and cilantro and some avocado and it was tasty.
Appreciate this and will have to remake this one!
Came out delicious. We didn’t use galanga or lime leaves. Not a quick soup to make but the recipe is good and it went down a treat with the family.
Can you do anything with the left over veggies you have to drain? I feel like something can be done with them.
This soup is so simple but so amazing, especially for first time Thai cooks. The taste is great, really wholesome and nourishing. Great recipe thanks for sharing!
Thanks Nyla!!!
Glad you enjoyed it!
Thanks for the inspiration. I had never thought about making a Thai Chicken Noodle before, this is going to happen real soon!
When we cam add hot chili sauce? It is in the ingredients list but not in the recipe…
Add to the bowl after you have dished up the soup- that way people can choose how spicy they want their own individual bowl.:)
`Beautiful. This was a hit when i made this for my wife as a surprise.
Defiantly got me in the good books.
Ha! Love it Matt.The fact that you cook for your wife gets you in the good books.:)
Was is C shorts for?
Cup 🙂
It’s right above the comment section, are you having trouble seeing it?
This is a delicious recipe, noodles and soup just lovely, thanks for sharing this…
Simon
thanks hope you enjoy!
This looks (and sounds) absolutely delicious, Sylvia! I can’t wait to TRY it!
12 cups of chicken broth? That seems like a lot?
Yes…It makes a big pot. You could cut the recipe in half. 🙂
Yes, it should be fine.
This soup looks beautiful! Perfect for the cold weather we are having today in Austin. Thanks for sharing!
Love this list of ingredients to purchase at the Asian Market. Clever and so spot on! I get so overwhelmed when I step in those markets! And, the soup, sounds fantastic. Consider it bookmarked, pinned and tweeted!
Saturday evening, I fell off the wagon hard too at girl’s night. I had eaten soooo well and then BOOM a bottle of wine, tons of chocolate, and tortilla chips later, I felt exactly as you described..head-achey and down on myself. BUT I love your quote and fully believe in staying optimistic and not judging yourself. This soup is the ultimate way of getting back on track! I love all the delicious Thai flavors and I bet it calms the post-chocolate hangover and makes you feel all is right with the world again. Sluuuuuuuuurp!
I posted earlier but I am not sure it entered. I knew I wanted to make this for dinner as soon as I saw the lovely photo. I will contain myself however and only make the broth today. I appreciate the list of items to purchase at an Asian Market. Can you recommend one in Spokane? And do you like the Red Boat fish sauce?
I like go to Bay Market on Sprague. I’ve tried all different fish sauces…but I haven’t tried Red Boat.
One look at the picture and I was craving this for dinner! I will hold off and only make the broth today! Thank you for the great list of ingredients to look for in an Asian Market. There were a few I had never heard of (galanga root). Do you have a favorite Asian Market in Spokane? And one more question-do you like/use the Red Boat Fish sauce?
Fish sauce smells questionable, but it’s a very necessary ingredient in a lot of Asian cuisine. Just trust that the recipe needs it.
Looks delicious. I’m always skeptical of fish sauce, but I’m going to try this one.
Fish sauce really makes the soup. It adds depth, flavor and complexity. When used in balance it really can make a dish. Give it a shot!