Thai Chicken Noodle Soup

This is a game changer. It’s simple, yet complex, and super welcoming as a summer pick-me-up when you’re not feeling 100%.

My suggestion: make the entire recipe – even if you’re just serving yourself. The leftovers are enough to make you jump up from your desk, sing and dance, and make on-lookers roll their eyes in confusion. You won’t be able to get enough. 


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Thai Chicken Noodle Soup

Serves 4


  • 1 medium onion, diced
  • 4 stalks celery, diced
  • 3 carrots, diced
  • 2 cloves garlic, minced
  • 1 thumb size piece fresh ginger, peeled and grated – or minced finely
  • 1 Thai bird chili, sliced finely on a diagonal
  • 1/2 a lime, zested and juiced
  • 1 Tbsp low sodium soy sauce
  • 1 tsp toasted sesame oil
  • a couple dashes fish sauce
  • a couple Tbsp cilantro stalks, chopped finely
  • 4 chicken thighs, skinless, remove from bone, chop into bite-size pieces
  • 1 carton low sodium chicken stock, plus 2 cups water
  • Asian noodles, cooked to the manufacturers directions, drained and set aside
  • Fresh cilantro, chopped finely – for garnish
  • Lime wedges – for garnish
  • Bean sprouts, washed – for garnish
  • Green onions, sliced on a diagonal – for garnish
  • Thai bird chili, optional
  • Freshly cracked black pepper


In a large soup or stockpot, heat some oil on medium heat. When the oil is hot, drop in the onion, celery, carrots, garlic, ginger, and chili. Let the mixture sweat out a bit, and once your onions are translucent and fragrant add in the lime zest & juice, soy sauce, sesame oil, fish sauce, and cilantro stalks. Let that cook out a bit – you do not want to develop any colour therefore turn your heat down if any sort of golden brown colouring comes about. Next add in the chicken thighs, and combine altogether. Pour in the stock and water, and bring to a boil. Reduce the heat to a simmer and allow to cook for about 20 – 30 minutes. Taste your broth and adjust the seasoning as you see fit – I added in a good wack of black pepper, and added in a whole (washed) Thai bird chili (this was removed prior to serving). 

When you’re ready to serve, add the cooked noodles to the bottom of the bowl, then ladle over the soup. Top with fresh cilantro, green onions, bean sprouts, and a lime wedge. 


This is basically my version of a Thai Pho, if you will. I could eat it for months and not be sick of it. 

Yum. Delicious.



Ally Taylor

Ally Taylor is a food writer based in Vancouver, British Columbia. Through her All in Moderation blog, she aims to promote a healthy gourmet lifestyle for the 9-5’er. Learn more about Ally or follow her on Twitter @allinmod or Instagram @ally_in_moderation

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