Thai Chicken Noodle Soup

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4.8 from 9 reviews

A flavorful Bowl of Thai chicken Noodle soup, scented with lemongrass and kefir lime. Gluten-free and low fat. ( updated recipe 2019)





  1. 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.)
  2. After the stock has simmered and add the chicken, simmer 5 minutes, add the noodles and mushrooms ( optional), keeping stock at low simmer, stirring occasionally until chicken is cooked through and noodles are cooked, about 7-8 minutes.
  3. Add fish sauce and a generous squeeze of lime.
  4. Taste for salt, acid and heat, adjusting all with fish sauce, lime and chili paste.  Right before serving, stir in ½ the scallions.
  5. 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 oelek, or even hot chili oil on the side.


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