This post contains affiliate links. When you purchase through our links, we may earn a commission.
This delicious chicken noodle soup with lemongrass and a hint of fragrant Thai spices is so quick and easy to make and delivers authentic flavours! Nothing too challenging here, just a fantastic tasting soup that is ready in just 30 minutes!
If you enjoy warming Thai flavours in soups, take a look at our Roasted Butternut Squash and Sweet Potato Soup or Slow Cooker Thai Chicken and Wild Rice Soup.
Soup season is upon us, and I couldn’t be happier! There’s something extra comforting about a warm, flavoursome bowl of soup for lunch.
My family is pretty passionate about ramen, and so I wanted to create soup for them that would scratch this itch while adding a few different flavours. Although this soup is not ramen, it does draw on a similar concept. That is, egg noodles in a flavourful broth.
If you think chicken noodle soup is boring and reserved for sick days only, you will change your mind after trying this updated recipe.
My Thai Noodle Soup is a vibrant dish that tastes even better than your favourite restaurant can deliver. And the best news is you know all the wholesome ingredients that went into it, and it takes just 30 minutes!
Chicken Noodle Soup with a Twist
This Thai noodle soup is basically a chicken noodle soup with a Thai twist. It has all the comfort of a classic chicken noodle soup but with the added sweet, sour, spicy and salty flavours of the Thai cuisine. It’s a perfect match.
This noodle soup is also very easy. It takes less than half an hour to prepare, which is pretty incredible for a soup that tastes this good.
And it gets all its flavour from spices. Not MSG. If you are an Asian food lover, chances are you have all the ingredients in your fridge already.
Ingredients
The base of this soup is pretty standard. We start with onions, garlic and celery. Then we hit it with minced lemongrass, the only unusual ingredient in this soup.
Lemongrass is something I strongly urge you to find. It imparts a beautiful lemon flavour and a unique fragrance to the soup, which is hugely responsible for that authentic taste!
You can buy a prepared lemongrass paste, which usually comes in a tube. Or you can buy fresh stalks and finely mince them with a This is an affiliate link.knife. You can see the lemongrass stalks resting on top of diced onion and celery in the photo below.
- chicken breasts
- egg noodles
- crushed tomatoes
- spinach or bok choy
- cilantro leaves
The spices I used are chilli powder and chilli flakes, sesame oil, fresh lime juice and fish sauce. Adding both chilli powder and dried chilli flakes does make this soup spicy, so adjust the quantity according to your taste and tolerance.
Recipe Tips and Notes
- I’ll always prefer to use homemade broth if I can. I like that I know what’s in it, and the flavour just can’t be beat. If you want to give this a try, just follow my recipe, designed for turkey but it also works for chicken.
- Both chilli powder and chilli flakes are in the ingredients for this soup, which may make it a bit too spicy for some. If that’s not something you’d enjoy, adjust based on your preference.
- Adding sesame seeds, green onions and carrot strips to the soup after it is cooked may seem unnecessary, but it really does take this soup to the next level. The best way to cut the carrots into thin strips is to use a This is an affiliate link.julienne peeler!
Serving suggestions
I highly recommend serving this Thai noodle soup topped with sliced green onions, sesame seeds and thin carrot strips. Cut the carrot with a This is an affiliate link.julienne peeler to get them thin enough.
Although not necessary, the above toppings bring in freshness and a variety in texture. Plus they are absolutely a joy to look at!
Storage and leftovers
Make a pot of this soup, and you can have lunch sorted for days to come. It’ll keep in the fridge for 3-4 days, or can be frozen for up to 3 months, using an This is an affiliate link.airtight container.
Unfortunately the noodles become softer the longer they are kept. But if you can put up with that, the taste will still be there!
If you would rather not end up with soggy noodles, make the soup without the added noodles and them when reheating the soup. Warm the soup up in a This is an affiliate link.saucepan and cook the noodles to package instructions. Especially valuable if freezing the soup!
More Cold Weather Soup Favourites
Thai Noodle Soup
Ingredients
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 onion, diced, medium
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 tbsp lemongrass or 1 lemongrass stalk, minced, I used a pre-made paste from a tube
- 1 tbsp chilli powder
- 1/8-1/4 tsp dried chilli flakes, to taste
- 1½ litre / 6 cups low-sodium chicken broth, pre-made or your own
- 250ml / 1 cup This is an affiliate link.canned crushed tomatoes
- 2 chicken breast, diced into bite size pieces
- 3 tbsp fish sauce, Nam Pla or Nuoc Mam
- 20g / 1 cup cilantro/coriander leaves
- 125g / 4oz chow mein noodles, or any other Asian noodles or even spaghettini
- 150g / 2/3 cup spinach
- 1 lime, juice only
- 1 tbsp sesame seeds, optional
- 2 green onions, sliced, optional
- 1/2 carrot, cut into thin strips, optional
Instructions
- In a large pot heat the vegetable oil and half the sesame oil, then add diced onions, celery, minced garlic, lemongrass paste, chilli powder and red chilli flakes and cook until soft over medium heat for 5 minutes. If you are using fresh lemongrass, remove the tough outer leaves from the stalk, lay it flat on a cutting board and bruise it with the flat side of a knife, then mince it finely.
- Add the broth, tomatoes, chicken, fish sauce, cilantro leaves and bring to a boil, simmer for 10 minutes.
- Add the noodles to the pot and cook according to package directions, mine took 5 minutes.
- Once the noodles are done, stir in spinach leaves and lime juice and take off the heat. Flavour with the remaining sesame oil. Serve topped with sliced green onions, julienned carrots and sesame seeds.
Video
Notes
- Soup is always best with homemade broth. Follow my recipe for turkey broth, which works for chicken as well, if you want to give this a try.
- I made this soup slightly spicy by adding both chilli powder and chilli flakes. If it’s a bit more spice than you like, simply leave some out.
- Use a julienne peeler to cut the carrots into long, thin strips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I found this recipe about two months ago, and it’s become a staple in our house. Thank you, thank you, thank you!
One question: Do you have the nutritional values detailed somewhere?
So happy to hear you love the recipe, Andrea! Unfortunately, I don’t have any nutritional info besides the fact it’s low sodium. I adapted it for my sister-in-law and sodium intake was her main dietary concern at the time.
My whole family (that includes 5 kids ages 4-12) LOVED this! I’m making it again tonight! Yum!
Ah I love it when kids give thumbs up! Thank you for sharing, Liz!
do you cook the chicken before placing it in the liquid? or is that how it cooks?
Chicken is cooked in the soup.
Tried today and it was great!!!
I love hearing that!
Do u think that rice noodles like pad thai noodles would work, and if so should I cook them first or just put them in the soup like your recipe.
Thanks so much
Kelly
Kelly, rice noodles will definitely work. I wouldn’t cook them separately, just put them in the soup. There is plenty of liquid there and they will absorb more flavour this way.
I love rice noodles and that would ensure this recipe would be gluten free. What I do is take a small handful, pour boiling water over them in a boil, steep for 4 minutes (the time depends on the thickness so if it was pad thai size I would increase to 6 – 8 minutes). Drain. Then it will be ready when you are. Just wrap up in plastic if not using immediately (they are usually fine if left in the fridge up to 24 hours). I love recipes like these because they are so customizable. I do a low sodium diet, also, because I have inherited a kidney disease. I never thought of mentioning that in a blog. Congrats on putting that out there!
Sorry meant to say bowl not “boil”!
So many Julia’s around here!!
Anyways, I’m pretty sure “Paprika” is making this tonight!! Boston is COLD so it’s much needed but what she doesn’t realize is this soup will most likely raise my body temperature up so much that the need to finally take the AC out of the window will be less important. Especially after I heat the leftovers up for the rest of the week. I might have to turn the AC on. She is not gonna like that. We shared this on our weekly blog round up, “Whacchhoo Bloggin’ Bout” Thank you for Dinner!
Justin and Garnet
Looks wonderful! Will be very handy in the cold weather 🙂 Pinning.
Ideal for the cold weather which we are already experiencing in England, still hoping for the return of the summer or at least Indian summer!
I wonder if this would freeze well?
Funny you mentioned it! I actually froze half of what I made, I can’t imagine why it wouldn’t freeze well. 🙂
I made a vegetarian version on Sunday. Wow! It’s even better two days later! I froze some so it will be nice in the middle of winter. Thanks for the recipe!
Awesome! Thank you for sharing. 🙂
Did you use tofu to make your vegetarian meal or just no substitute? I’m going to make it tonight but can’t decide whether to use tofu or not.
I didn’t use tofu but I am sure it will work fine as well, Samantha.
This looks AMAZING!!!! I can’t wait I try this and eat till I am unable to eat anymore. As you said I have been craving this for a year an am so excited to have an option. Thank you so much for writing this for me!! I will def let you know how it turns out! Eeee!!! You’re the best.
No, you are the best!! You are going to have to write a follow-up post on how you liked it ;-).
This looks amazing!!! I want to try it this week.
Let me know what you think when you make it! I knew you’d love it!