Thai Chicken Noodle Soup

"If you have some chicken stock on hand, this is the easiest ever soup to make. Loaded with herbs and spices, I think it would be perfect for warming up on a chilly winter day or clearing a cold-stuffed body."
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Ready In:




  • Bring the chicken broth to a boil.
  • While this is happening, cut the ginger into thin shreds.
  • Also halve the chillies, deseed them and chop the pepper finely.
  • Cut the lemongrass into thin rings.
  • Shred the lime leaves.
  • Tip everything you've just chopped into the stock, as well as the noodles, lime juice and fish sauce.
  • Cut the chicken into small pieces and throw it in as well, then simmer for 5-7 minutes.
  • Remove the mint and coriander from their stems.
  • Divide them into two soup bowls and ladle the soup over the herbs.

Questions & Replies

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  1. this was awesome! i used udon noodles, and turkey stock w/turkey bits that i made yesterday. i didn't have lime leaves, used a bit of grated lime zest, it was very tasty
  2. Very easy to make and very tasty - I did add a little cream to make it into a thai cream of chicken soup though - a definate winner
  3. This was a great soup! And so easy to make with cooked chicken and chicken stock that I keep stored on hand (I like to cook up chickens on the weekends for meat and stock). One small change that I made to this soup was to simmer the stock with the aromatics, then strain it before adding the chicken and noodles so I wouldn't have to deal with a lot of lemongrass (which can be tough to deal with). I also didn't have mint, because I forgot it at the market, but the quality of the soup was still right up there, and was just wonderful. Thanks so much for posting.
  4. This was SO good! I also used udon noodles and then followed recipe adding some thinly sliced carrot and some diagonally sliced snow peas and topped with a generous serve of coriander and mint. This is a keeper.


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