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Thai Chicken Noodle Soup

Posted by Peggy on January 4, 2010

Thai Chicken Noodle Soup
Recipe: Thai Chicken Noodle Soup


  • 2 tablespoons peanut oil
  • 3 tablespoons chopped lemongrass
  • 2 teaspoons minced garlic
  • 2 teaspoons grated ginger
  • 1-2 tablespoons fish sauce
  • 2 teaspoons turmeric
  • 1-3 tablespoons chili paste with garlic
  • 6-8 cups chicken stock
  • 1 (14oz). can coconut milk
  • 8 ounces Asian noodles
  • 3 boneless, skinless chicken breast halves*
  • Florets from 1 head broccoli, washed
  • 2 tablespoons Thai basil
  • 2 tablespoons chopped cilantro

Condiments (served on the side)

  • Chopped peanuts
  • Grated nutmeg
  • Thai peppers, seeds removed and finely chopped


  1. In a large heavy-bottomed pot, heat 1 tablespoon peanut oil to medium heat. Sauté lemon grass for 4 minutes then stir in garlic, ginger, 1 tablespoon fish sauce and 1 tablespoon chili paste. Sauté an additional 2-4 minutes or until lemongrass is just tender.
  2. Add 6 cups chicken stock and coconut milk and bring to a low boil. Reduce heat and simmer 20 minutes.
  3. While soup is simmering, bring another pot of salted water to a boil. Cook noodles according to package directions; drain and set aside.
  4. In a large sauté pan, heat remaining peanut oil to medium heat and sauté chicken until just cooked through.
  5. Taste simmering soup and add more fish sauce and chili paste to taste. Add broccoli florets to soup, additional stock if desired, and cook 3-4 minutes or until broccoli is just tender. Stir chicken, Thai basil and cilantro into soup.
  6. Divide noodles into individual bowls; ladle soup over noodles, and serve with condiments.

*To slice chicken paper thin, partially freeze chicken breasts in advance to slicing.

Time: 45 minutes

Number of servings (yield): 6 main course servings

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