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Thai chicken noodle soup & basic chicken stock

Here is a delectable soup which is bold and bursting with flavours.It is easy and quick to make.The chicken can be easily substituted with tofu and mushrooms.A comfort food in a cold winter evening. Then comes a quite essential ingredient- a good stock. Vegetable or Chicken stock enhances the flavou


For Chicken stock

  • 300 gm chicken (preferably with bones)
  • 8 cups water
  • 1 carrot large
  • 1 - 2 celery stick of
  • 8 - 10 cloves garlic
  • 1 onion large
  • 1 bay leave
  • 1/2 tbsp black peppercorn
  • 1 tsp salt

For chicken Soup

  • 1 cup chicken boneless strips
  • 2 cups chicken stock
  • 200 ml coconut milk
  • 1 lemon grass stalk (white part only)
  • 1 cup egg noodles cooked
  • 6 + 2 cloves garlic finely chopped
  • 1 inch chopped ginger finely
  • 2 green chilli
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1 tomato medium chopped
  • half lemon juice of
  • 1/4 tsp brown sugar
  • dash fish sauce
  • 1 tsp soy sauce light
  • 1 tsp red chilli flakes
  • to taste salt


  • For Chicken Stock
  • Put all the ingredients into a large pan and bring to a boil.Reduce flame to medium and let it sit on stove for another 1.5 to 2 hours.
  • Once the liquid has reduced to half, switch of the gas and let it cool.You can either use the stock immediately or keep refrigerated for 3-4 days.
  • You can also put in an ice tray and freeze.Once freezed remove the cubes and store in a zip-lock bag in the freezer.Add the cubes as per need.
  • Remove the chicken pieces,take the meat out using a fork and reserve to be used later.
  • Separate the onion,carrot and garlic.Keep aside to use in other dishes(recipe coming soon,Yes we are not going to waste them).
  • Thai Chicken Soup.
  • In a pan heat 1 tbsp oil.Once oil is hot, put chopped ginger,6 cloves garlic and chopped green chilli.
  • Add cumin,coriander powder and the curry paste,fry for a minute in medium heat.Put the tomatoes and cook until it softens.
  • Pour in the stock and coconut milk.Put crushed lemon grass stalk.Once it starts to boil reduce heat.
  • Season the broth with salt,brown sugar and fish sauce.Mix the lemon juice.Discard lemon grass stalk.
  • Meanwhile in a separate pan(preferably grill pan) add another tablespoon of oil and heat. Add the chilli flakes,remaining chopped garlic.Then add the chicken strip. Sautxe9 at high heat for 3-4 minutes or until the chicken is cooked and nicely browned.
  • Remove from heat and mix soy sauce.(If using the shredded meat from the stock then make sure not to roast for too long else the chicken will become dry andchewy).
  • While serving put noodles,roasted chicken in a soup bowl.Add the broth,garnish with chopped mint,coriander and lemon wedges.