Bangkok Noodles Soup Recipe

Slice lemongrass stalks into 2–3 pieces and lightly bruise with the back of a knife to release oils. Peel and slice galangal (or ginger). Rinse and drain rice noodles according to package: if dry, soak in warm water until pliable; if fresh, separate. Thinly slice chicken (or press and cube tofu). Clean and slice mushrooms, bell pepper, shallots, scallions, chili and mince garlic. Chop cilantro and basil; set herbs aside for garnish.

Sauté aromatics

In a large stockpot, heat 1 tsp vegetable oil over medium heat. Add minced garlic and sliced shallot and sauté 1–2 minutes until fragrant and translucent, stirring so garlic doesn't burn.

Add curry paste

Add 2 tbs Thai red curry paste to the pot and cook 1 minute, stirring, to bloom the spices and combine with aromatics.

Build the broth

Pour in 6 cups chicken stock and 1 cup water. Add bruised lemongrass pieces, sliced galangal (or ginger), 4 kaffir lime leaves, and 1 tbs chopped cilantro stems (if using). Bring to a gentle simmer over medium-high heat.

Simmer and season

Stir in 1 cup coconut milk, 2 tbs fish sauce, 1 tsp palm sugar, and 1 tsp salt. Reduce heat and simmer gently 12–15 minutes to infuse flavors, partially covered. Taste and adjust salt/fish sauce or add more lime later for brightness.

Strain (optional)

If you prefer a clear broth, remove lemongrass, galangal and kaffir lime leaves with a slotted spoon or strain through a fine mesh sieve; otherwise leave them for continued aroma (remove before serving).

Cook noodles

If not already softened, cook rice vermicelli per package: typically soak in hot water 3–5 minutes until tender, then drain and rinse with cold water to stop cooking. Divide among serving bowls.

Poach chicken and shrimp

Bring the simmering broth up to a gentle boil. Reduce heat to a low simmer and add thinly sliced chicken in a single layer; poach 2–3 minutes until mostly opaque. If using shrimp, add and cook another 1–2 minutes until pink and curled. If using tofu, add cubed tofu and warm through 1–2 minutes. Remove cooked proteins with a slotted spoon and set aside on a plate.

Add sliced shiitake mushrooms and thinly sliced red bell pepper to the broth and simmer 2–3 minutes until tender-crisp. Taste the broth and finish with 2 tbs fresh lime juice and additional fish sauce or palm sugar to balance sweet-salty-sour.

Place bean sprouts and a portion of sliced scallions into each noodle bowl, then arrange the poached chicken/shrimp (or tofu) on top of the noodles. Ladle hot broth and vegetables over the noodles and protein, ensuring noodles are submerged to finish cooking.

Top each bowl with fresh cilantro, Thai basil leaves, thinly sliced red chili, crushed roasted peanuts, and additional scallions. Serve with lime wedges and optional chili oil or sambal on the side for guests to adjust heat. Serve hot.