Thai-Style Chicken Noodle Soup

Flavor lover, get ready to excite your taste buds with this Thai-inspired soup!

Ingredients for 2 persons

  • 200 g of boneless and skinless chicken breast
  • 1 tablespoon of sunflower oil
  • 1 teaspoon of dried garlic
  • 1 teaspoon of ground ginger
  • 1 teaspoon of curry powder
  • 2 tablespoons of fresh spring onion, cut into rings (or white onion into small dices)
  • 300 g of fresh vegetables (net weight): 100 g of mushrooms, 100 g of green cabbage and 1 green bell pepper
  • 300 ml of chicken broth (= 300 ml water + 1 cube of chicken stock)
  • 1 teaspoon of Sriracha sauce (or less if you want a less spicy soup)
  • 2 dried kaffir lime leaves (also called bergamot leaves)
  • 200 ml of coconut milk
  • 30 g of rice noodles


Step 1:

Cut the chicken into strips.

Cut the vegetables into evenly sized pieces.

Step 2:

In a saucepan, mix the chicken with the oil, onion, garlic, ginger and curry powder.

Brown for 2 minutes over high heat, stirring constantly.

Step 3:

Add the pieces of vegetables. Continue cooking for 2 minutes over high heat, stirring constantly.

Step 4:

When the ingredients begin to stick in the pan: pour the chicken broth over the ingredients.

Add the Sriracha sauce and lime leaves. Mix, then lower the heat (5/10) and put a lid on the pan.

Step 5:

Cook covered over medium heat (5/10) for 15 minutes.

Step 6:

After 15 minutes of cooking, remove the lid from the pan and lower the heat to minimum.

Add the coconut milk. Continue cooking for 2 minutes over low heat.

Step 7:

To finish, add the noodles in the pan.

Cook the noodles by mixing them with the other ingredients. The cooking time will depend on the noodles used: read the cooking time indicated on the packaging.

When the noodles are cooked, remove the lime leaves.

Serve your soup hot on a plate or bowl.

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