Description
A heartwarming Thai Chicken Noodle Soup recipe perfect for chilly nights, combining tender chicken, fragrant spices, and crunchy vegetables.
Ingredients
Scale
- 1 L Thai-style chicken stock, unsalted
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1 1/2 tsp sugar
- 1 chicken breast
- 1/2 tsp fish sauce
- 1 tsp garlic oil
- 1 head of garlic, chopped
- 1/4 cup neutral-flavored oil
- 12–16 Asian-style chicken meatballs, cut in half
- 250g dried rice noodles, soaked
- 1 heaping cup of bean sprouts
- Fresh spinach, bok choy or other tender greens
- Chili vinegar (optional)
- Green onion and/or cilantro, chopped (optional)
- Tang chai (optional)
- Roasted chili flakes (optional)
- Spicy chili peppers for chili vinegar
- 2 cloves garlic for chili vinegar
- 1/4–1/2 cup white vinegar for chili vinegar
- Roasted chili flakes to taste (for Tom Yum style)
- 1 Tbsp lime juice (for Tom Yum style)
- 1 heaping tablespoon crushed roasted peanuts (for Tom Yum style)
- 1/2 tsp sugar (for Tom Yum style)
Instructions
- Make the Fried Garlic: In a small pot, heat neutral oil over low heat. Add chopped garlic, allowing it to cook until golden and fragrant—about 5 minutes. Strain out the garlic and set the crispy bits aside.
- Prepare the Chili Vinegar: In a blender, combine roasted chilies, garlic, and white vinegar. Blend until smooth.
- Prepare the Broth: In a large pot, bring the unsalted chicken stock to a simmer. Stir in the soy sauce, fish sauce, and sugar. Add the chicken breast and cook until fully cooked through—about 15 minutes. Remove the chicken, shred it, and return it to the pot, seasoning with an extra splash of fish sauce and garlic oil to taste.
- Boil Noodles and Meatballs: In a separate pot, bring water to a boil and add the chicken meatballs. Cook them through, about 5 minutes. Then, cook the soaked rice noodles in the boiling water for 4-5 minutes until just tender. Combine the noodles with the bean sprouts and greens in a bowl.
- Add the Tom Yum Style Ingredients (optional): If you want an extra layer of flavor, mix lime juice, roasted chili flakes, crushed peanuts, and sugar into the noodles.
- Assemble Your Bowl: In a hearty bowl, ladle the broth over the noodles and top with shredded chicken. Finish with the fried garlic, a drizzle of garlic oil, and your chili vinegar, along with any additional herbs you desire.
- Enjoy: Dig in and savor the love and warmth you’ve created!
Notes
For a lighter option, substitute chicken stock with vegetable stock. Customize with your favorite vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg