Thai chicken noodle soup

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 chicken noodle soup is cooking, you should regularly 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.
Thai cuisine is a blend of four flavours – salty/unami, sweet, sour, and spicy. Almost every Thai dish combines all four tastes; which is also why brown sugar accompanies some dishes made with nam pla fish sauce.
Thai cuisine places a great emphasis on using fresh produce; so this tastes much more authentic with fresh, crunchy vegetables and fresh herbs and spices.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine Thai
Servings 6


  • pints chicken stock
  • 400 ml coconut milk
  • 300 g chicken (roughly chopped)
  • 150 g noodles
  • 160 g sweetcorn
  • 100 g shiitake mushrooms (sliced)
  • 3 shallots (finely chopped)
  • 3 green chillies (finely chopped)
  • 3 tbsp (nam pla) fish sauce
  • 2 tbsp groundnut oil
  • 3 tbsp peanuts (crushed)
  • 2 kaffir lime leaves (minced)
  • 2 garlic cloves (minced)
  • 1 cm cube ginger (minced)
  • 1 green bell pepper (diced)
  • 1 handful fresh coriander ( chopped)
  • 1 tbsp brown sugar



  • 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.


  • 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.
  • Pour in half the chicken stock, add the chicken pieces, bring to the boil, and simmer until the chicken turns white.
  • 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.
  • Add the mushrooms to the pan and simmer.
  • 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.
  • Add the noodles, a generous pinch of chopped coriander and simmer in the soup until the noodles are cooked.
  • Serve hot, sprinkled with fresh coriander and the crushed peanuts.
  • 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.