Thai Chicken Noodle Soup Recipe

Asian Soups

thai chicken noodle soup

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.

Thai Soup Secret cover

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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.

How to Make a Thai Chicken Noodle Soup 

thai chicken noodle soup

Thai Chicken Noodle Soup

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.

Course Main Course, Soup
Cuisine Thai
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author Craig Fear


For paste:

  • 3-4 cloves garlic
  • 1 teaspoon black peppercorns, whole
  • ¼ cup packed fresh coriander stems, sliced into ½ inch pieces
  • 1 TBSP coconut oil, or palm oil or lard

For soup:

Seasonings, to taste


  1. 1.Using a mortar and pestle or a food processor, pound or blend the garlic, peppercorns and coriander roots into a paste.
  2. Heat 1 TBSP oil in soup pot and saute the paste for 2 minutes, stirring frequently.
  3. Add the chicken broth, lemongrass, galangal, kaffir lime and fish sauce to the paste, bring to a boil and then reduce heat and simmer for about 10-15 minutes.
  4. While broth is simmering, prepare rice noodles according to package directions.
  5. Add a handful of noodles and chicken meat to individual bowls and ladle over with broth. Add seasonings, to taste.

More Thai Soup Recipes to Try

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About the Author

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.