Thai Chicken Noodle Soup with Ginger and Cilantro Recipe

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns

The Thai Chicken Noodle Soup recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

Karen says, "This delicious Thai Chicken Noodle Soup has such fresh and bright flavors, with the complexity of just a little heat."

Thai Chicken Soup

More delicious Soup, Stew, and Chili Recipes and lots of Poultry Recipes.

Follow What's Cooking America on Facebook

Thai Chicken Noodle Soup with Ginger and Cilantro Recipe:

Recipe Type: Soup, Poultry, Pasta, Chile Peppers
Cuisine: Tailand
Yields: 4 servings
Prep time: 20 min
Cook time: 25 min


Zest and juice from 1 lemon
1/4 cup chopped fresh cilantro leaves
1 1/2 teaspoons finely-grated fresh ginger
7 cups homemade or canned low-salt chicken stock*
3 boneless, skinless chicken breasts cut into 1/4-inch slices**
4 cloves of garlic, thinly-sliced, lengthwise
2 1/2 tablespoons fish sauce or to taste
1 jalapeno chile pepper, stemmed, seeded, and cut into circles
9 ounces fresh Chinese egg noodles
1/2 large red bell pepper, stemmed, seeded, and cut into 1-1/2 inch long thin strips
4 scallions (green onions), sliced on an angle
Red pepper flakes

* Check out Chicken Stock - Basic Chicken Stock to learn how easy it is to make your own homemade chicken stock.

** If you partially freeze the chicken, it cuts up easier.


In a small bowl, mix together the lemon zest, cilantro, and ginger; set aside. Juice the lemon and set aside.

In a large pot over medium-high heat, bring the chicken stock just to a boil; add lemon juice, chicken, garlic, fish sauce and jalapeņo chile pepper. Reduce heat, cover, and simmer until chicken is almost cooked. You can cook the chicken stock early in the day, then place the cooled pot in the refrigerator, and continue with the recipe prior to serving.

 When ready to finish the soup, return pot of soup to stove and heat broth until very hot.  Add Chinese noodles and cook approximately 3 minutes. Add red bell pepper and scallions; heat for approximately an additional 1 minute. Taste the soup and add more fish sauce and/or ginger, as needed.  

Thai Chicken SoupServe the soup in bowls, sprinkle with the reserved lemon zest mixture, garnish with cilantro, stir, and serve. I like to serve with some red pepper flakes.

Note from Karen: I like to make my soups in the morning, and then let the flavors meld until serving time. When ready to serve, heat the soup gently, taste, and adjust seasonings if needed.

Serving suggestion: Serve with an Artisan bread, like a jalapeņo or olive bread - delicious!

Makes 4 servings.



Contact Linda Stradley - By Google

What's Cooking AmericaŠ copyright 2004-2015 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy