You might think that a Thai chicken noodle soup is like many Thai soups – rich, intensely flavored with a curry paste, and of course, super spicy. Not so! I promise you there’s more to Thai soups than what you’ll find in western Thai restaurants.
For example, this Thai chicken noodle soup is actually not that different from a chicken noodle soup your mother or grandmother might make. The major difference is the broth which is simmered with a simple paste of garlic, black pepper, and cilantro stems as well as the triple gem of Thai aromatics – lemongrass, galangal, and kaffir lime leaves.
This recipe is included in my new cookbook, The Thai Soup Secret! If you love Thai soups, you’ll find 39 other recipes including a Thai Beef Noodle Soup and a Thai Pork Noodle Soup.
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Includes 40 restorative recipes for broths, congees, and soups. All gluten and dairy-free!
This combination makes for one of the most soul-soothing broths I’ve ever tasted. Seriously, there is just SO. MUCH. FLAVOR. I’d betcha you’ll love this Thai chicken noodle soup even more than your grandmother’s version. Don’t take offense to that. I know people get very defensive when it comes to their grandmother’s cooking. I’m sure your grandmother is a great cook. Just make this and get back to me.
And remember, it’s NOT spicy. Of course, if you like spicy you could totally add a fresh Thai bird’s eye chile or two to the paste. For a milder kick, you could just add some roasted chile powder at the end.
The defining features of this soup is a simple paste of garlic, black pepper and cilantro stems and the triple gem of Thai aromatics – lemongrass, galangal and kaffir lime leaves.
Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.
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