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Thai Chicken Noodle Soup

A comforting and flavorful Thai Chicken Noodle Soup that brings together tender chicken, slurpable noodles, and fragrant herbs and spices for a heartwarming meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Broth and Soup Base
  • 1 L Thai-style chicken stock, unsalted For a clean and rich base
  • 2 Tbsp soy sauce Adds umami and depth
  • 1 Tbsp fish sauce For that authentic Thai flavor
  • 1.5 tsp sugar To balance the saltiness
For the Chicken
  • 1 piece chicken breast, poached and shredded You can also use thighs for juiciness
  • 0.5 tsp fish sauce For extra flavor
  • 1 tsp garlic oil Adds aroma
For the Noodles
  • 250 g dried rice noodles, soaked Traditional choice for a comforting bite
For Garnishing
  • 1 cup bean sprouts For freshness and crunch
  • Spinach, bok choy, or other tender greens Adds nutrition
  • 12-16 pieces Asian-style chicken meatballs, cut in half For additional protein
  • Chili vinegar (optional) For a zesty kick
  • Green onion or cilantro, chopped (optional) For brightness
  • Tang chai (preserved salted cabbage, optional) Adds a unique flavor
  • Roasted chili flakes (optional) Spice it up!
  • Spicy chili peppers For chili vinegar
  • 2 cloves garlic For chili vinegar, adds aromatic complexity
  • 0.25-0.5 cup white vinegar For chili vinegar, for tanginess
  • 1 Tbsp lime juice For Tom Yum style, for a citrus twist
  • 1 Tbsp crushed roasted peanuts For Tom Yum style, to enhance texture
  • 0.5 tsp sugar For Tom Yum style, to balance the flavors

Method
 

Make the Fried Garlic
  1. Chop 1 head of garlic. In a small pot, heat enough neutral-flavored oil to cover the garlic over low heat. Fry until golden brown—watch carefully, as garlic can burn quickly! Strain and store the crispy garlic in the fridge for future use.
Prepare the Chili Vinegar
  1. Cut the spicy chili peppers in half and broil them with 2 cloves of garlic until charred. Blend with enough white vinegar to create a smooth mixture.
Start the Broth
  1. In a large pot, bring the chicken stock to a gentle simmer. Add the soy sauce, fish sauce, and sugar. Toss in the chicken breast and cook until done, about 10-12 minutes. Remove, shred, and sprinkle with a touch more fish sauce and garlic oil for flavor.
Cook the Noodles
  1. Boil water in a separate pot. Once boiling, add the chicken meatballs to the broth to keep them warm. Dunk the soaked rice noodles, along with the bean sprouts and greens, into the boiling water for just 5 seconds—this will soften them without making them mushy. Drain and set aside in bowls.
Tom Yum Style Twist
  1. Mix the lime juice, chili flakes, crushed peanuts, and sugar with the noodles for a delightful Tom Yum variation!
Assemble Your Soup
  1. Ladle the hot broth and chicken meatballs over the noodles in each bowl. Top with the pulled chicken and condiments like the fried garlic, chili vinegar, and fresh herbs.
Serve and Enjoy!
  1. Grab your spoon and dig in! Enjoying this Thai Chicken Noodle Soup is not just a meal; it’s an experience.

Notes

Store leftover soup in an airtight container in the fridge for up to 3 days. If you’re freezing it, don’t include the noodles; add them fresh upon reheating.