Thai Chicken Noodle Soup

10 Feel Better Brothy Soups to heal and nurture the body |

4.8 from 8 reviews

A flavorful Bowl of Thai chicken Noodle soup, scented with lemongrass and ginger. Gluten-free and low fat.




  1. *If you have time to make this flavorful broth ahead, like the night before or the morning before, and then refrigerate, letting all the flavors meld- this would be ideal. Then when ready to serve,  heat broth and add the rest of the ingredients. But you can also just make all in one shot.
  2. In a large pot, heat oil, over med high heat. Add onion and sauté for 3-5 minutes, stirring, until golden and tender. Turn heat to Med. Add ginger, and saute a few more minutes. Add lemongrass and garlic and galanga ( optional). Keep stirring occasionally for about 5 minutes. Then add Chicken stock and fish sauce and lime leaves ( optional) . Bring to a boil, turn heat down so stock is simmering ( low boil) and let simmer on medium heat ( or medium low) uncovered for about 20-30 minutes. This simmering will allow the broth to reduce just a bit and become more concentrated and flavorful.
  3. Don’t be temped to add chillies to the simmering stock, it will end up too spicy. If possible, refrigerate this overnight or for 8 hours before finishing. If its not an option, just continue with recipe.
  4. After refrigerating, or after the stock has simmered 30 minutes, bring strained stock to a boil. Add chicken pieces, noodles and mushrooms ( optional), keeping stock at low boil, and stir occasionally until chicken is cooked through and noodles are cooked, about 7-8 minutes.
  5. Taste for salt, acid and heat, adjusting all with fish sauce, lime and chili paste.  When ready to serve, stir in ½ the scallions.
  6. Top steaming bowls of soup with cilantro, scallions, bean sprouts (optional, but give a great crunch) , a few red slice chilies and serve with lime wedge and little hot sriracha sauce, sambal oelek, or even hot chili oil.


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