Thai Chicken Noodle Soup Recipe
A flavorful bowl of Thai chicken noodle soup, scented with lemongrass and kaffir lime. Gluten-free and low fat.
How to Make the Best Thai Chicken Noodle Soup
This aromatic Thai chicken noodle soup is the ultimate comfort food with a Southeast Asian twist. Fragrant lemongrass, galanga, and kaffir lime leaves infuse the broth with incredible depth, while tender chicken and silky rice noodles make every bowl satisfying and nourishing.
What sets this soup apart from your typical chicken noodle soup is the layered aromatics that define Thai cooking. The combination of fresh ginger, lemongrass, and lime leaves creates a broth that’s both soothing and invigorating—perfect for warming up on a cold day or when you’re feeling under the weather. The recipe is naturally gluten-free when made with rice noodles.
Customize your bowl with the suggested toppings: fresh cilantro, crunchy bean sprouts, sliced chilies, and a squeeze of lime. A drizzle of sriracha or sambal oelek adds the perfect kick of heat. This soup comes together in about an hour and is even better the next day once the flavors have melded together.
Thai Chicken Noodle Soup
A flavorful bowl of Thai chicken noodle soup, scented with lemongrass and kaffir lime. Gluten-free and low fat.
Ingredients
Soup Base
Main Ingredients
Seasonings
Garnish
Instructions
Prepare the Broth
- In a large pot, heat oil over medium-high heat. Add onion and sauté for 2-3 minutes, stirring, until golden and tender.
- Turn heat to medium, add ginger, and sauté a few more minutes. Add lemongrass, garlic, and galanga. Keep stirring occasionally for about 3-5 minutes until fragrant.
- Add chicken stock, water, salt, and lime leaves. Bring to a boil and turn the heat down so stock is simmering gently uncovered for about 10-15 minutes.
Cook the Soup
- After the stock has simmered, add the chicken and simmer for 5 minutes.
- Add the noodles and mushrooms (optional), keeping stock at a low simmer. Stir occasionally until chicken is cooked through and noodles are done, about 7-8 minutes.
- Add fish sauce and a generous squeeze of lime. Taste for salt, acid, and heat, adjusting with fish sauce, lime, and chili paste as needed.
- Right before serving, stir in half the scallions.
Serve
- Ladle soup into bowls and top with cilantro, remaining scallions, bean sprouts (optional), and a few sliced red chilies.
- Serve immediately with a lime wedge and hot sriracha sauce, sambal, or chili oil on the side.
Notes
- Don't add chilies to the simmering stock—it will end up too spicy. Add heat at the end or at the table.
- Kaffir lime leaves can be found in the frozen section of Asian markets if not available fresh.
- You can substitute kelp noodles or angel hair pasta for the rice noodles.
