Thai-style Chicken Noodle Soup Recipe

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Thai-Style Chicken Noodle Soup

Kathy D


A quick and easy Thai-style soup, using roasted chicken. I love the extra flavors from the fresh herbs and the crispy garlic. From Food Network Kitchens cookbook. Enjoy!

pinch tips: How to Debone a Chicken





15 Min


30 Min


Stove Top


vegetable oil
6 clove
garlic, thnly sliced crosswise
5 oz
rice stick noodles
7 c
chicken broth, low-sodium
1/4 c
fish sauce
scallions, white and green parts, thinly sliced on an angle)
1 small
carrot, peeled and thinly sliced
inch piece of ginger, unpeeled, and thinly sliced into coins
1 tsp
2 c
shredded roasted chicken, preferrably dark meat
1/3 c
roughly chopped fresh dill fronds (stems and leaves)
1/3 c
roughly chopped fresh cilantro
1/3 c
torn, fresh basil
1/3 c
roughly chopped fresh mint
lime wedges

Directions Step-By-Step

Heat about 1/2 inch of oil in a small, heavy bottomed skillet, over med-low heat until just warmed. Add the garlic and fry, stirring, until fragrant and golden, approx 10 minutes. Scoop the garlic from the oil with a slotted spoon, drain, and cool on a piece of paper towel. While the garlic cooks, soak the noodles in a large bowl of hot water to soften, about 10 minutes. Drain.
Put the chicken broth, fish sauce, scallions, carrot, ginger, and sugar in a soup pot and bring to a simmer, uncovered, over med-high heat. Add the noodles and chicken and simmer until the noodles are the desired doneness. Stir in the dill, cilantro, basil and mint.
Ladle the shoup into warm bowls and sprinkle with some of the reserved crisped garlic. Serve with lime wedges to squeeze over your soup.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Thai