Thai chicken noodle soup

  • Serves: 4-6
  • Preparation time: 15 minutes
  • Cooking time: 45 minutes
  • Total time: 1 hour


  • 1½ pints chicken stock
  • 400ml/14fl oz coconut milk
  • 300g/10½ oz chicken, roughly chopped
  • 150g/5½ oz noodles
  • 160g/5½ oz sweetcorn
  • 100g/3½ oz Shiitake mushrooms, sliced
  • 3 shallots, finely chopped
  • 3 green chillies, finely chopped
  • 3 tbsp. (nam pla) fish sauce
  • 2 tbsp. groundnut oil
  • 2 kaffir lime leaves, minced
  • 2 garlic cloves, minced
  • 1cm/½in cube ginger, minced
  • 1 green bell pepper, diced
  • 1 handful fresh coriander, chopped
  • 1 tsbp. brown sugar
Thai chicken noodle soup

Thai chicken noodle soup is a healthy, spicy dish which is surprisingly cheap and easy to make,  it can also be make in bulk quite easily if you have a few mouths to feed.

Once the soup is cooking, you should taste test and remember the following if its not quite to your taste; too hot - add more coconut milk, too sweet - add fish sauce, too salty - add lime/lemon juice and if its too mild add another chopped and de-seeded chilli.


De-stalk the Shiitake mushrooms, as the stems are quite tough, and I always slice the peppers nice and thin (Juliene) and the mushrooms a bit thicker as along with the chicken they add the bulk to the dish.


  1. In a medium pan add the; shallots, ginger, minced garlic cloves and green chillies with a little groundnut oil and cook together for a minute.
  2. Pour in half the chicken stock, add the chicken pieces, bring to the boil, and simmer until the chicken turns white.
  3. Add the remaining chicken stock, bell pepper, sweetcorn, brown sugar, coconut milk, fish sauce and two kaffir lime leaves to the pan and simmer for a few minutes.
  4. Add the mushrooms to the pan and simmer.
  5. The soup should now be piping hot, continue to simmer for 20 minutes over a medium heat until all the vegetables go soft and the sauce becomes a glorious creamy emulsion. If you let it sit for a minute or two before serving it will thicken up a little.
  6. Add the noodles, a generous pinch of chopped coriander and simmer in the soup until the noodles are cooked
  7. Serve hot, sprinkled with chopped fresh coriander.
  8. This soup will be just as tasty if re-heated within a day or two - just remember to keep it covered and always to serve it hot.
Coriander is believed to be one of the most ancient herbs, as evidenced by references as far back as 1550 B.C.

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