Easy Thai Chicken Noodle Soup

Easy Thai Chicken Noodle Soup

Photo and text by Panos Diotis and Mirella Kaloglou

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Everybody likes a good chicken soup. It's a classic comfort food, that's perfect on any cold day. A steaming bowl of chicken soup is a soothing and nourishing food which helps us to reenergize.

Chicken soups may contain veggies and/or pasta to make them a bit more filling and substantial and enhance their flavors.

We're all for enjoying a traditional, hearty chicken soup, but sometimes we also want to experiment a bit. So, in this recipe, we added curry powder, rice noodles and fish sauce, giving a Thai flavor to the soup.

The main ingredient of yellow curry is turmeric; Turmeric helps cleaning your body from the inside, has antioxidant and anti-inflammatory properties and enhances the taste of every food it's added to. So, it's really good for you.

The chicken broth in this soup isn't very intense, and we actually prefer it this way in this specific version, in order to better understand all the other flavors. So it’s lighter and easier to digest. Feel free however to add one or two chicken stock cubes (prefer fresh, refrigerated with no preservatives) if you want a stronger taste.

The veggies added are: leek, spring onions, garlic and corn. We also used a bit of olive oil to sauté the onions and the leek, but you can also use Ghee or any other vegetable oil.

So give our Thai chicken soup a try! We think you’ll enjoy it as much as we do!


- 2 chicken legs and thighs (800-850gr / 28-30oz / 1.75-2.2lb), skin on

- 1 leek (250gr / 8.8oz), cut into thin slices

- 100gr / 3.5oz (about 3 pieces) spring onions, cut into thin slices

- 150gr / 5oz (1 cup) corn (you can also use canned/frozen)

- 3 teaspoons of curry powder

- 80gr / 2.8oz of rice noodles (about 1/3 of a typical 250gr/8.8oz package)

- 2 tablespoons fish sauce

- 1-2 garlic cloves, minced

- 1,5lt (6 cups) water

- 45ml (3 tablespoons) olive oil

- salt and pepper



Wash well the chicken legs and thighs. Put a large pot, on high heat and add the water. Once it starts simmering, reduce the heat to medium and add the chicken with a little salt (pic. 1).

Cover half the pot with the lid and cook the chicken for 30-35 minutes. Remove the pot from the heat and with a large spoon remove any foam from the surface (in case it occurs, it’s not always needed).

Take the chicken thighs off the pot and let them cool for a while. Remove the skin and shred the meat in small pieces with your hands (pic. 2). Keep the broth in the pot.

Prepare the leek and the spring onions: slice in thin slices like in pic.3. Put the olive oil in a large pot and place on high heat. Once hot, add the leek and the spring onions and sauté for 1-2 minutes (pic. 4). 

Once soft, add the garlic and the chicken (pic.5), stir for 2 minutes and then add the corn (pic. 6).

Stir and continue cooking for 1-2 minutes (pic. 7). Slowly add the warm chicken broth (pic. 8) into the pot, while stirring at the same time. Add salt, pepper and the curry powder. Cover half the pot with the lid and cook on medium heat for 4-5 minutes.

Remove the pot from the heat, break the noodles in half and add them in the pot (pic. 9). Add the fish sauce (pic. 10) and stir well. In about 4 minutes the noodles are also soft and ready.

Serve at once in bowls. Kali oreksi or as they say in Thailand กินให้อร่อย (gin hâi a-ròi)!


You can use chicken breast, instead but in this case you need slightly less cooking time (the chicken breast is tender). You can also use boned chicken thighs.


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Easy Thai Chicken Noodle Soup


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