Thai Chicken Noodle Soup Recipe

Prep aromatics

Smash lemongrass stalks with the back of a knife and cut into 2–3 pieces each. Thinly slice the galangal (or grate ginger). Lightly bruise kaffir lime leaves by folding them in half.

In a large pot or Dutch oven, heat 1 tablespoon vegetable oil over medium heat. Add sliced shallot and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds more until fragrant.

Stir in 1.5 tablespoons Thai red curry paste and cook 1 minute to bloom the spices.

Pour in 6 cups chicken broth and 1 cup coconut milk. Add the prepared lemongrass, galangal (or ginger), and kaffir lime leaves. Bring mixture to a gentle simmer over medium-high heat.

Reduce heat to low and simmer uncovered 10–15 minutes to infuse the broth. If broth reduces too much, add up to 1/2 cup water to reach desired volume.

Strain out the lemongrass pieces, galangal slices and torn lime leaves if you prefer a clear broth, or leave them in for stronger flavor (remove before serving).

Add 2 tablespoons fish sauce and 1 teaspoon brown or palm sugar to the broth. Taste and adjust: more fish sauce for saltiness, more lime juice for brightness.

Stir in 2 tablespoons fresh lime juice just before finishing the broth for bright acidity.

While the broth simmers, prepare the chicken: season the thinly sliced chicken thighs lightly with a pinch of salt. Heat a medium skillet over medium-high heat and add a small drizzle of oil. Sear chicken quickly, 1–2 minutes per side, until just cooked through but still tender. Alternatively, you can add raw slices directly to the simmering broth to poach for 3–5 minutes until cooked.

Add sliced shiitake mushrooms and julienned carrot to the simmering broth and cook 3–4 minutes until slightly tender.

Add halved baby bok choy and the white parts of the sliced green onions into the pot and simmer 2–3 minutes until wilted but bright green.

If you poached the chicken in the broth, remove the lemongrass/galangal pieces as noted above, then shred or leave slices whole in the pot.

Stir in fresh bean sprouts and most of the cilantro (reserve some for garnish) and let them warm in the broth for 30–60 seconds so they remain crunchy.

If using Thai chiles, add thin slices to the pot here or reserve for serving to control heat.

Prepare rice noodles according to package instructions: typically soak in hot water for 5–8 minutes until pliable (or briefly boil 2–3 minutes) then drain and rinse under cold water to stop cooking. If using vermicelli, follow its shorter soak time. Drain well.

Divide cooked noodles among 4 bowls (about 2 ounces/50–60 g dry noodles per serving).

Ladle the hot broth, vegetables, mushrooms and chicken over the noodles, distributing pieces evenly. Ensure each bowl gets some broth, chicken, bok choy, carrots and mushrooms.

Garnish each bowl with reserved cilantro, sliced green onion tops, a handful of bean sprouts, toasted chopped peanuts (optional), a lime wedge and sliced Thai chiles if desired.

Serve immediately. Encourage diners to squeeze additional lime juice and adjust fish sauce or chili to taste at the table.