Thai chicken noodle soup

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Thai chicken noodle soup

The perfect way to use up your leftovers from your Sunday roast, this easy Thai chicken noodle soup recipe is extremely tasty. A mix of strong flavours gives it quite a punch. As typically found in Thai cuisine this dish is a blend of sour and bitterness from the lime with sweetness from the honey and dark soy sauce, the latter also contributing a touch of saltiness.

Ingredients for easy Thai chicken noodle soup recipe

 

Easy Thai chicken noodle soup recipe

Thai chicken noodle soup recipe

An easy, spicy chicken noodle soup recipe that will transport you to Thailand.

Course Soup, Starter
Cuisine Thai
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 261 kcal
Author Kathryn Burrington

Ingredients

For the broth

  • 1 roast chicken carcass, with a little meat left on the bone
  • 5 g piece of ginger, sliced
  • 1 garlic clove, crushed
  • 2 spring onions, sliced
  • 6 peppercorns
  • a smidgen of salt per person

Other ingredients

  • 100 g thin wholewheat noodles
  • 100 g bean sprouts
  • 2 pak choi, leaves separated and larger leaves sliced lengthwise
  • 1 red chilli, deseeded and sliced
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 2 limes
  • 4 spring onions, sliced
  • 10 g mint finely chopped

Instructions

  1. Remove any meat from the chicken carcass and place both into a large pan. Cover with cold water and bring to the boil.

  2. Prepare the garlic, ginger and spring onions (but remember to keep some back for garnishing the soup).

  3. Add these and the peppercorns with a little salt to the pot and simmer for an hour.

  4. Ten minutes or so before the hour is up, deseed the chilli and separate the pak choi leaves, slicing the larger leaves in half lengthwise. Squeeze the limes to collect the juice.

  5. Finely chop the mint and slice the remaining spring onions (save these to one side for sprinkling over the finished soup).

  6. Strain the chicken broth into a clean pan and bring back to the boil. 

  7. Discard the bones and return any chicken meat back into the broth.

  8. Add the noodles and cook for three minutes until tender.

  9. Stir in the bean sprouts, pak choi leaves, red chilli, soy sauce, honey and lime juice, together with the squeezed lime halves. 

  10. Cook for two minutes more and ladle the soup into bowls.

  11. Sprinkle the spring onions and chopped mint leaves over the soup and serve with the lime wedges.

Recipe Notes

This amount makes 4 starters or a light meal. Increase the amount of noodles a little and use a tad more chicken meat and you have a filling main meal.

Nutrition Facts
Thai chicken noodle soup recipe
Amount Per Serving
Calories 261 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 29mg 10%
Sodium 560mg 23%
Potassium 1358mg 39%
Total Carbohydrates 40g 13%
Dietary Fiber 6g 24%
Sugars 11g
Protein 17g 34%
Vitamin A 384.1%
Vitamin C 269.9%
Calcium 48.7%
Iron 30.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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An easy to make Thai chicken noodle soup recipe #Thai #Soup #Recipe

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