BEST Thai Chicken Noodle Soup

Thai Chicken Noodle Soup
Thai Chicken Noodle Soup - the most comfort you can get in one bowl. Taken by D.Schmidt for
    30 mins
Ratings (4)

This Thai Chicken Noodle Soup with lemongrass recipe is one of my all-time favorite soups. When the weather turns cooler, or if you're in need of a bowl of comfort, this is the recipe you should reach for. What makes it special is the Thai combination of soothing lemongrass and coconut milk - these two flavors marry beautifully with chicken. My one tip is not to skimp on the lemongrass, or you won't be able to achieve the right balance of flavors. Add some vegetables and egg noodles, and you have a nutritionally balanced meal that my husband says is truly slurp worthy!

What You'll Need

  • 12-16 oz. fresh egg noodles (OR enough fresh or dried noodles for 2-3 portions)
  • 6 cups good-quality chicken stock
  • 1-2 stalks fresh lemongrass, minced OR 4 Tbsp. frozen prepared lemongrass
  • 1/4 to 1/2 lb. chicken breast or thigh, chopped into small pieces (or use leftover roasted chicken + bones)
  • 1/2 cup good-quality (thick) coconut milk
  • 3-4 kaffir lime leaves OR substitute bay leaves
  • 3 cloves garlic, minced
  • 1 thumb-size piece ginger, shredded
  • 1 red chili, sliced, OR substitute 1/4 to 1/2 tsp. dried crushed chili or cayenne pepper
  • 1 large carrot, sliced
  • 1 stick celery, sliced
  • 1 Tbsp. oyster sauce
  • 1/2 to 1 Tbsp. brown sugar
  • 2 Tbsp. fish sauce
  • 2-3 cup baby bok choy, leaves separated and chopped if large
  • generous handful fresh coriander
  • Optional extra vegetables: handful mushrooms and/or broccoli segments
  • Optional: 1 Tbsp. fresh lime juice

How to Make It

  1. Prepare the noodles according to instructions on package. Drain and rinse through with cold water to keep from sticking. Set aside.*
  2. Bring stock to a boil in a large soup pot. Add the prepared lemongrass, kaffir lime leaves or bay leaves, and the chicken. Boil over medium-high heat 3-4 minutes.
  3. Reduce to medium heat and add the garlic, ginger, chili, carrot and celery. If adding mushrooms, add them now. Simmer 2-3 more minutes.
  1. While soup is simmering, add the oyster sauce and fish sauce as well as 1/2 Tbsp. sugar.
  2. If your baby bok choy is chopped, add only the thick white stalk pieces now (the green leaves take only seconds to cook, so reserve those for later). If using broccoli, add it now too. Continue simmering the soup 2-3 more minutes.
  3. Lastly, add the leafy greens of the bok choy. Stir and simmer 30 seconds.
  4. Reduce heat to low. Add the coconut milk, stirring well to incorporate.
  5. Taste-test for salt, adding more fish sauce if not salty enough. If too salty or sweet for your taste, add 1 Tbsp. lime or lemon juice. If too spicy, add more coconut milk. If too sour, add another 1/2 Tbsp. sugar.
  6. To put the soup together, mound a generous amount of the cooked noodles in each bowl. Ladle over the hot soup and top with fresh coriander. Note: this soup can be served with chili sauce on the side for those who like it extra spicy. ENJOY!

*A note about Cooking the Noodles: If you're in a hurry, you can also add your noodles to this soup as you cook it. However, generally I find the starch from the noodles reduces the flavor and changes the texture of the soup. Also, leftovers won't be as good, since the noodles will become soggy.