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Thai Chicken Noodle Soup

The concept of chicken soup as soul food is not a new one. It is warmth and comfort in a bowl, perfect for transitional weather and early autumn. The added medicinal value of chicken soup only helps further its case. Turns out our mums and grandmas were right about soup being healing; science has now proven its potency as a home remedy for the common cold and flu.


The Asian flavours in this version add a little something extra to a classic, whether it is the fish sauce for umami or the coconut milk for that perfect hit of sweetness and creaminess. Also, the turmeric and ginger add to the medicinal nature of the soup, making this recipe one you shouldn’t miss out even (especially) if you’re sick. Happy cooking!

You will Need

  1. 1 tbsp flavourless oil

  2. 2 garlic cloves – crushed

  3. 1 tbsp ginger, finely chopped

  4. 1 small red chilli – seeds removed (optional), finely chopped

  5. 1 tsp ground turmeric

  6. 400 ml coconut milk

  7. 1 l (4 cups) chicken stock

  8. ¼ cup (60ml) fish sauce

  9. 1 tbsp brown sugar

  10. 2 skinless chicken breast fillets – sliced into very thin strips

  11. 200 g medium–thick rice noodles

  12. 150 g snow peas – trimmed

  13. 150 g carrots – sliced

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You will Use

  1. A saucepan

How to prepare

  1. Place a large saucepan over medium-high heat. Add the oil and, when hot, fry the garlic, ginger, chilli, and turmeric, stirring constantly, for 30 seconds until fragrant.

  2. Pour the coconut milk into the pan, then stir in the chicken stock, fish sauce and brown sugar. Bring to a simmer and cook for 2-3 minutes before adding the chicken strips and noodles.

  3. Return to a simmer and cook for a further 2 minutes, stirring occasionally. Add the snow peas and carrots and cook, stirring occasionally, for a further 2-3 minutes or until the chicken is cooked through and the noodles are tender. Season with sea salt, freshly ground black pepper and lime juice to taste.

  4. Ladle the soup and noodles into 4 deep serving bowls. Scatter with coriander leaves, and serve with extra lime wedges.



Recipe inspired by delicious.

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