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How to Make Thai Noodle Soup

This Thai noodle soup recipe isn't authentically salty, but the other flavors are on-point. It cooks in 27 minutes.
  • cook TIME 27 mins
  • prep TIME 8 mins
  • total TIME 35 mins
Course: Main CourseCuisine: Global
Servings: 4 servings
Calories: 459 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (23)

  • 18 oz skinless boneless chicken thighs cut into 3” chunks
  • 12 oz carrots rolling cut
  • 2 oz onion chopped
  • 1 tbsp garlic finely chopped
  • 1 tbsp shallots finely chopped
  • 1 tbsp lemongrass finely chopped
  • 1 tsp ginger finely chopped
  • 1/4 tsp galangal finely chopped
  • 1/4 cup cilantro finely chopped
  • 2 tbsp Thai basil thinly sliced
  • 14 oz cooked rice noodles from about 12 oz dry
  • 0.5 oz red jalapeño thinly sliced
  • 2 1/2 tbsp olive oil
  • 1/2 cup coconut milk
  • 1 tsp brown sugar
  • 1 tsp lime juice
  • 1/2 tsp ground black pepper
  • 1/2 tsp fish sauce
  • 1/2 tsp salt
  • 1/2 tsp curry powder
  • 1/2 tsp red curry paste
  • 1/4 tsp cumin powder
  • 3 cup unsalted chicken broth

INSTRUCTIONS

Prep:

1

Cut 18 oz chicken into 3” chunks.

2

Roll-cut the carrots: Roll and cut the carrot: start from the bottom of a peeled carrot: make a diagonal cut through the end to have a 1/2" piece. Turn the carrot so the flat side faces up, and make the same cut to have a piece similar in size to the previous one. Keep rolling and cutting until you end up with even chunks. Measure out 12 oz.

3

Chop 2 oz onion.

4

Mince 1 tbsp garlic.

5

Mince 1 tbsp shallot.

6

Mince 1 tbsp lemongrass.

7

Mince 1 tsp ginger.

8

Chop 1/4 tsp galangal.

9

Chop 1/4 cup cilantro.

10

Thinly slice 2 tbsp Thai basil

11

Cook the rice noodles: boil about 12 oz dry rice noodles for about 5 minutes (depending on the package instructions). Drain, rinse, let cool, and measure out 14 oz.

12

Thinly slice 0.5 oz red jalapeños.

Cook:

1

Stir-fry the aromatics: Heat 2 1/2 tbsp olive oil in a non-stick pot over medium heat for 1 minute. Sauté 1 tbsp garlic, 1 tbsp shallot, 1 tbsp lemongrass, 1/4 tsp galangal and 1 tsp ginger for 2 minutes.

2

Add onion and carrots: 2 oz onion and 12 oz carrots. Stir to cook for 2 minutes.

3

Add chicken and seasonings (except fish sauce and coconut milk): Add 18 oz chicken thighs along with 1 tsp brown sugar, 1 tsp lime juice, 1/2 tsp ground black pepper, 1/2 tsp salt, 1/2 tsp curry powder, 1/2 tsp red curry paste, and 1/4 tsp cumin powder. Mix and leave to cook for 10 minutes.

4

Add chicken broth and simmer: Pour in 3 cups chicken broth and simmer for 10 minutes.

5

Shred the chicken: Take the chicken out and shred into strips. We don't cut them into strips at first because they're juicier this way.

6

Stir in coconut milk and fish sauce: Add the chicken back to the pot along with 1/2 cup coconut milk and 1/2 tsp fish sauce. Stir and turn off the heat.

7

Garnish and serve: Garnish with 0.5 oz red jalapeño, chopped cilantro and sliced Thai basil. Divide 14 oz cooked rice noodles among 4 serving bowls, and ladle the soup on top.

Nutrition

Serving: 1 serving | Calories: 459kcal | Fat 20.7g | Saturated Fat 8.1g | Polyunsaturated Fat 2g | Monounsaturated Fat 8g | Cholesterol 119mg | Sodium 596mg | Potassium 778mg | Carbohydrate 39g | Fiber 4g | Sugar 6g | Protein 29g | Vitamin A 14378IU | Vitamin C 13mg | Calcium 70mg | Iron 2mg