Craving a comforting yet vibrant bowl of soup? Look no further than this authentic Thai chicken noodle soup recipe, inspired by the bustling street food stalls of Thailand. This isn't your grandma's chicken noodle soup; we're talking a symphony of fragrant lemongrass, galangal, and kaffir lime leaves, all working together to create a broth that's both deeply flavorful and refreshingly light. Forget bland – this soup bursts with the bright, zesty notes of lime juice and the satisfying chew of rice noodles. It's the perfect weeknight meal, ready in under an hour, and easily customizable to your spice preference.
This easy-to-follow recipe breaks down the process into simple, manageable steps, guiding you from prepping the aromatic base to assembling the perfect bowl of Thai goodness. Get ready to transport your taste buds to the vibrant streets of Thailand with this delicious and authentic recipe – let's get cooking!
Tools Needed
- Pot
- Frying pan
Ingredients
- Onions
- Galangal
- Coriander roots
- Garlic
- Cinnamon
- Star anise
- Black peppercorn
- Missouri rice noodles
- Vermicelli or mung bean noodles
- Chicken thigh: 250 grams
- Chicken skin: 30 grams
- Fish sauce
- Soy sauce: 3 tablespoons
- Sugar
- Salt
- Chili vinegar
- Long red chilies
- Chili flakes
- Bean sprouts
- Sweet basil
- Turnip: ½
- Bitter melon: ½
- Chopped spring onion
- Chopped coriander
- Water: 4 cups
- Rock sugar: 25 grams
Step-by-Step Instructions
Step 1. Prepare the Broth and Chicken
- Remove skin from chicken thigh and fry until fat is removed. Add garlic and fry until crispy.
- Bring 4 cups of water to a boil. Add rock sugar, coriander root, garlic, onions, galangal, black peppercorn, star anise, and cinnamon. Bring to a boil again.
- Season with soy sauce, oil, and salt. Add turnip and cover for 15 minutes on low heat.
- Add bitter melon and cover for another 15 minutes on low heat.
- Add chicken thigh and cook for 30 minutes on low heat.
Step 2. Prepare the Noodles
- Soak Missouri rice noodles and vermicelli/mung bean noodles in water until soft.
- Prepare garlic oil (½ tablespoon) and fish sauce (¼ teaspoon). Mix with bean sprouts and Missouri rice noodles.
- For another serving option, mix mung bean noodles with garlic oil.
Step 3. Cook the Chicken and Vegetables
- Season with soy sauce, oil, and salt. Add turnip and cover for 15 minutes on low heat.
- Add bitter melon and cover for another 15 minutes on low heat.
- Add chicken thigh and cook for 30 minutes on low heat.
Step 4. Assemble the Soup
- Prepare garlic oil (½ tablespoon) and fish sauce (¼ teaspoon). Mix with bean sprouts and Missouri rice noodles.
- For another serving option, mix mung bean noodles with garlic oil.
Read more: Rad Na Recipe: Thai Seafood Gravy Noodles
Tips
- Add as much or as little soup as you like. Serve with condiments of your choice.
- Prepare chili vinegar by adding sliced long red chilies and chili flakes to vinegar.
- Garnish with sweet basil, spring onion, and coriander.
- Season to your taste with noodle condiments.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 70-85g
- Protein: 30-40g
FAQs
1. Can I substitute ingredients?
Yes! Feel free to swap chicken for tofu or shrimp. You can also adjust the herbs and spices to your liking. Experiment and find your perfect balance!
2. How can I make it spicier?
Add more chili flakes or a chopped Thai chili to the broth while it simmers. A dash of sriracha or your favorite chili sauce is also a great option for serving.
3. What kind of noodles should I use?
Dried flat rice noodles (like those used for Pad Thai) are traditional. Make sure to cook them according to package directions before adding them to the soup.
This authentic Thai chicken noodle soup recipe is a delicious and satisfying meal that’s surprisingly easy to make at home. Enjoy the vibrant flavors and the comforting warmth of this flavorful bowl, perfect for any occasion. Now go forth and impress your friends and family with your newfound Thai cooking skills!