Thai chicken noodle soup recipe

Name: Thai chicken noodle soup recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g (3.5oz) flat rice noodles; 50 g (1.8oz) mangetout, roughly torn; 1 good handful of coriander leaves; 2 lime wedges; 1 splash vegetable oil; 1 shallot, peeled and finely chopped; 1 garlic clove, peeled and crushed; 1 bird's-eye chilli, finely sliced; 0.5 stalk of lemongrass, finely chopped; 2 tsp grated fresh ginger; 2 tbsp finely chopped coriander stalks; 400 ml (14.1fl oz) chicken stock; 150 ml (5.3fl oz) coconut cream; 1 tbsp Thai fish sauce; 1 lime, zest only; 2 boneless chicken thighs

Servings: persons

100 g (3.5oz) flat rice noodles
50 g (1.8oz) mangetout, roughly torn
1 good handful of coriander leaves
2 lime wedges
1 splash vegetable oil
1 shallot, peeled and finely chopped
1 garlic clove, peeled and crushed
1 bird's-eye chilli, finely sliced
0.5 stalk of lemongrass, finely chopped
2 tsp grated fresh ginger
2 tbsp finely chopped coriander stalks
400 ml (14.1fl oz) chicken stock
150 ml (5.3fl oz) coconut cream
1 tbsp Thai fish sauce
1 lime, zest only
2 boneless chicken thighs

1
Heat a little oil in a saucepan over a medium heat and cook the shallot, garlic, chilli, lemongrass, ginger and coriander stalks for 1 minute, stirring.
2
Add the stock, coconut cream, fish sauce and lime zest, and bring to a gentle boil.
3
Now add the chicken and simmer quietly for 30 minutes.
4
Remove the chicken.
5
Continue to simmer the stock until reduced to about 200ml/7fl oz/generous 3/4 cup.
6
Divide between two jars, cool and store in the fridge for up to 2 days.
7
Shred the cooled chicken.
8
Cook the noodles according to packet instructions, then run under cold water until cool.
9
Divide between two heatproof vessels, along with the mangetout and shredded chicken.
10
Cover and chill for up to 2 days.
11
When you're ready to serve, tip the ShotPot over the noodles, then pour over 300ml/10fl oz/1 1/4 cups boiling water.
12
Stir and leave to stand for 1 minute.
13
Garnish with coriander and a squeeze of lime.

762

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 100 g (3.5oz) flat rice noodles, 50 g (1.8oz) mangetout, roughly torn, 1 good handful of coriander leaves, 2 lime wedges, and more.

Yes, Thai chicken noodle soup recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!