Thai Chicken Noodle Soup


  • 1 tbs vegetable oil
  • 2 garlic cloves, sliced
  • 2 red birdseye chillies, deseeded, chopped
  • 1 stem lemon grass, bruised
  • 1L (4 cups) chicken stock
  • 2 chicken breast fillets
  • 400g fresh thin rice noodles
  • 1/3 cup fresh lime juice
  • 1 1/2 tbs fish sauce
  • 150g baby spinach leaves
  • 1/2 cup coriander leaves
  • lime wedges to serve


  1. Heat oil in a large saucepan. Add garlic, chilli and lemon grass and cook for 2 minutes or until fragrant. Add stock, cover and bring to the boil. Reduce heat to low. Add chicken and simmer, covered for 15 minutes or unti cooked through. Use a slotted spoon to transfer chicken to a plate. set aside for 5 minutes to cook slightly and then shred chicken.
  2. Add noodles to the stock, bring to the boil and cook for 2 minutes or until noodles are tender. Add lime juice, fish sauce and chicken and cook until heated through (1 minute).
  3. Cook spinach in boiling water and refresh under cold water.
  4. Serves 4.

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