Go Back

Thai Chicken Noodle Soup

This cozy Thai Chicken Noodle Soup combines rich chicken broth, tender chicken, and vibrant flavors to create the ultimate comfort dish perfect for any family gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 425
Ingredients Method Notes

Ingredients
  

For the Broth
  • 1 L Thai-style chicken stock, unsalted homemade or store-bought
  • 2 Tbsp soy sauce Kikkoman recommended
  • 1 Tbsp fish sauce Red Boat Fish Sauce is a premium choice
  • 1.5 tsp sugar adds a subtle sweetness
Main Ingredients
  • 1 piece boneless, skinless chicken breast for convenience
  • 1/2 tsp fish sauce for seasoning the chicken
  • 1 tsp garlic oil adds depth to your dish
  • 1 head garlic, chopped fresh garlic adds amazing flavor
  • 1/4 cup neutral-flavored oil like canola or grapeseed
  • 12-16 pieces Asian-style chicken meatballs, cut in half store-bought or homemade
  • 250 g dried rice noodles soaked in room temperature water
  • 1 heaping cup bean sprouts for that crunchy texture
  • to taste Spinach or other tender greens
  • to taste Chili vinegar optional but recommended
  • to taste Chili peppers optional for those who like it spicy
For Chili Vinegar
  • 2 cloves garlic for flavoring
  • 1/4-1/2 cup white vinegar to blend with chilis
  • 1 Tbsp lime juice optional, adds freshness
Garnishes & Extras
  • 1 heaping tablespoon crushed roasted peanuts optional garnish
  • 1/2 tsp sugar for variation, optional

Method
 

Preparation and Broth
  1. In a small pan, heat 1/4 cup of neutral oil over low heat. Add the chopped garlic and gently fry until golden brown (about 5-7 minutes). Strain and store the crispy garlic for garnishing later.
  2. In a separate pan, char the chili peppers and 2 cloves of garlic over medium heat until blistered. Blend them with 1/4-1/2 cup white vinegar until smooth and set aside.
  3. In a large pot, simmer 1 L of chicken stock over medium heat. Add the soy sauce, fish sauce, and sugar. Stir well and let it warm up for about 5 minutes.
Cooking the Chicken
  1. Place the chicken breast gently into the simmering broth. Let it cook for about 7-10 minutes until fully cooked.
  2. Remove the chicken from the pot and pull it into strips, seasoning it with a splash of fish sauce and a teaspoon of garlic oil.
Preparing Ingredients
  1. Bring a separate pot of water to a boil. Dunk the soaked rice noodles for 1-2 minutes and drain well.
  2. In a large bowl, layer the prepared rice noodles, heaping bean sprouts, and spinach.
Assembly
  1. Ladle the hot broth over the noodles, add the chicken and meatballs, and top with your choice of fresh herbs like green onions and cilantro.
  2. Serve and enjoy your delightful bowl of Thai Chicken Noodle Soup!

Notes

Store leftovers in an airtight container for 3-4 days. Add noodles when reheating to prevent them from becoming mushy.