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Thai Chicken Noodle Soup

A comforting and aromatic Thai Chicken Noodle Soup filled with tender chicken, fragrant herbs, and vibrant noodles that's perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Southeast Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Broth
  • 1 L Thai-style chicken stock, unsalted Use high-quality stock for rich flavor; homemade is acceptable.
  • 2 Tbsp soy sauce Adds umami; use low-sodium if preferred.
  • 1 Tbsp fish sauce Essential for authenticity.
  • 1.5 tsp sugar Balance out flavors; palm sugar is a great substitute.
  • 1 head garlic, chopped Fresh is best for flavor.
  • 1 tsp garlic oil Adds delightful aroma.
For the Chicken
  • 1 piece chicken breast, skinless and boneless For a healthier option; thighs can be used for richness.
  • 0.5 tsp fish sauce For seasoning the chicken.
For the Noodles and Toppings
  • 250 g dried rice noodles, soaked Rice vermicelli is preferred.
  • 12-16 pieces Asian-style chicken meatballs, cut in half Homemade or frozen can be used.
  • 1 cup bean sprouts For crunch and freshness.
  • 1 bunch spinach or other tender greens Bok choy is a good alternative.
  • 1 Tbsp lime juice For a touch of zest.
  • 1 Tbsp crushed roasted peanuts Adds crunch and creaminess.
  • chili vinegar (optional) Chili vinegar For an additional zesty flavor.
  • chopped green onion and/or cilantro (optional) Chopped herbs Elevate the dish.

Method
 

Preparation
  1. In a small pot, add chopped garlic to enough oil to cover it. Fry on low heat until golden (about 5-7 minutes) and strain.
  2. Broil chili peppers and some garlic for 5-10 minutes until charred. Blend with vinegar until smooth.
Cooking the Broth
  1. In a pot, bring chicken stock to a simmer. Stir in soy sauce, fish sauce, and sugar, then add chicken breast.
  2. Cook until the chicken is done (15-20 minutes), then shred it and toss with fish sauce and garlic oil.
Cooking the Noodles
  1. Bring water to a boil and cook rice noodles according to package instructions (about 4-6 minutes). Drain and add to serving bowls.
Assembling the Soup
  1. Add chicken meatballs to simmering broth for 5 minutes, then ladle broth over noodles and top with chicken and desired condiments.
Enjoy
  1. Find a cozy spot and savor every warm spoonful of your homemade Thai Chicken Noodle Soup!

Notes

Store toppings separately to preserve freshness. You can use leftover soup broth for stir-fries or other noodle dishes.