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Thai Style Chicken Noodle Soup – Diary Free, GF

Cold  winter  weekends  has  its own  perks. A day spent in the  slopes  for  one , is  good  for  the  body and  a the  soul. We head  to  mountains often   these  times , and after a  full day of  excitement, we  are  ready  for  some  hot  fiery food.  It  is  in one  of  these  trips  that  we  discovered Thai Spoon.  Delicious authentic Thai food that is  fresh, fragrant,  spicy  and heartwarming.  This  Thai Chicken  Soup is  inspired  by their  version – spicy, fragrant and light.

Thai Chicken Noodle Soup- light and fragrant soup Chicken soup is  the  go  to  meal whenever  any one in the  family even  remotely feels  under the weather – in other words  we  are not  above making excuses  to have  chicken  soup. No wonder  we  do have  a  few   different  versions. This Thai inspired  version  is a  hot  favorite  during   winter  months.

The   chicken  broth is   flavored   with  lemongrass, cilantro, chilies, garlic, lemon and  a  dash of  fish sauce.  White meat chicken  is  cooked in the flavored broth. Cooked  noodles  and  vegetables  are  added  at  the  very last  minute.

This Chicken Noddle soup is  quick and  easy to make.  Not  much prep work and in under  30 minutes,  a hot  bowl of   soup is  ready. Easy even  on a  day  when  you don’t  feel like  cooking.  I like  to  keep  this soup light  and   white 🙂 , so the  only vegetables  I add are white mushrooms  and  beansprouts.  But you can load  up on  vegetables like carrots, baby corn, and  spinach ..

Thai Chicken Noodle Soup - Light and fragrant Chicken noodle soup

Did I  mention that this is a  simple  recipe?  Don’t be  fooled  by the  simplicity though, it  is  incredibly fragrant.    I have  used just a  few  Thai style   flavorings   that pack a  punch.  There is  lemongrass,  cilantro and  fish sauce adding  fresh flavors and  and  the  mysterious umami. If  you like  stronger  flavors  add Kaffir lime  leaves    and  galangal.  I find   the  mild  flavors  and  tiny bit of  kick  from the  jalapenos  to be  just  enough.

In a  stockpot  heat  1  tsp of  oil .  Add   green chilies , garlic  and   lemongrass  and  saute for a  minute. Do not  brown.  Here  I have  added about 1/2  jalapeno pepper   sliced. This itself  is  more  than  enough to make  the  soup  fiery.  If  using  Thai  chilies  leave  them whole.  Add  the   chicken  stock  and   fish sauce .  cover and  bring  it  to  boil over  medium heat.

Making Thai Chicken Noodle Soup

Add  the  chicken  breast  and  let  it  cook  in the  hot  broth.  This is  the part  that  takes  most  time  about  15  minutes.  While  the  chicken is  cooking, boil water  in another  pan  and  cook the  noodles  according  to the  package  directions.   The  chicken  breast gets  cooked  in 10 to 15  minutes.  Take it  off the  broth and  place  on a  cutting  board. Cool for a  couple  minutes  and  shred  into pieces  using  two forks.  Return the   chicken  pieces  to the  broth .

Making Thai Chicken Noodle Soup

Cook for  5  minutes  , check   and  adjust  salt.  Sprinkle the   sliced  mushrooms,   cilantro  and scallions  on top.

Just  before  serving  add  the  cooked   and drained  noodles  to the  soup.   Portion  some  bean sprouts into the  serving bowls.  Add the  hot   soup on top  of  the  sprouts.  Serve  hot   with a  wedge of  lime  and  sliced  chilies.

Thai Chicken Noodle Soup- light and fragrant soup

Thai Style Chicken Noodle Soup

By Syama
A  delicious  and  light  soup   flavored  with thai spices.
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Thai
Servings 4 Servings


  • 2 Pkg Chicken Stock (2lt)
  • 1 Chicken Breast (1/2 to 3/4 lb)
  • 1 Stalk Lemon Grass
  • 2 Cloves Garlic
  • 1 - 2 Jalapeno / Thai Chilies to taste
  • 4 - 5 Sprigs Cilantro
  • 1 Tsp Fish Sauce
  • 8 oz Flat Rice Noodles (250 g)
  • 5 - 10 Mushrooms , Sliced
  • 1 Tsp Oil - 1 tsp

To Serve

  • Bean Sprouts
  • Lemon


  • Slice the garlic into thin pieces. Take only the white portion of the lemongrass and thinly slice it. If using chilies slice a few pieces or leave them whole , depending on your preference for heat.
  • Heat oil in a large stockpot and add the sliced garlic, chilies, and lemon grass. Saute for 1 minute and add add the chicken stalk to the pot. Cover and and bring it to boil.Add the fish sauce and place the chicken breast in the hot stock. Let it simmer for 15 minutes.
  • Heat water in another stockpot and cook the rice noodles according to package directions.
  • Remove the chicken from the pot, let cool for a few minutes and shred into pieces using 2 forks. Return the shredded chicken to the simmering stock.
  • Taste and adjust salt to taste. Slice the mushrooms and add to the soup along with a few sprigs of cilantro.
  • Transfer the cooked noodles to the soup mix cook for a minute and turn off the heat.
  • Place bean sprouts in the serving bowls. Add the hot soup on top. Serve with a side of lemon wedges and sliced chilies.

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

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Thai Chicken Noodle Soup - A light and fragrant soup with thai flavors

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