Thai chicken soup with noodles is a coconut milk-based chicken soup. This soup is bursting with layers of amazing flavors. It’s light and creamy, sweet yet tart, salty and citrusy. This is a version of Tom Kha Gai but without the Galangal which is an important ingredient in Tom Kha Gai.

In this Thai chicken soup with noodles I try to use easy – to – find ingredients. If you can’t find fresh or frozen lemongrass try to find some lemongrass puree.

How to make Thai chicken soup with noodles

Start by cutting the onion into slices.

Crush the base of the lemongrass with a mortar or use a hammer. To crush the lemongrass brings out the flavour. Then chop the lemongrass.

Peel and grate the ginger.

In a medium pot add some olive oil and sauté the onion until it is translucent. Add a pressed garlic clove and continue to sauté. We want it to be transparent and not burn.

Add green curry paste ginger (1 tablespoon is enough, but if you want it really spicy add a little more) and lemongrass.

Next add hot water, chicken stock cube, fish sauce and a bay leaf and let it simmer to bring out the flavours.

Then slice the raw chicken fillet into “bite-size”.

Add 2 cans of coconut milk, the raw chicken fillet and the mushrooms to the soup.

Let it simmer for 15 minutes.

Finally remove the pot from the heat and add the lime juice.

Boil the egg noodles according to the instructions on the package.

Put some noodles in a soup bowl and pour some soup over. Top with freshly chopped cilantro and serve.

You can heat the soup again but keep the noodles separately.

If you liked Thai chicken soup with noodles, you may also like:

Creamy Velvety Vegetable Soup

Healthy Spicy Red Lentils and Chickpeas Stew

Delicious beetroot patties with Middle Eastern flavor and feta cream

Thai chicken soup with noodles

Thai chicken soup with noodles is a coconut milk-based chicken soup. This soup is bursting with layers of amazing flavors.

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Prep Time 10

Cook Time 20

Total Time 30

Course Soup

Cuisine Thai

Servings 6 servings

Calories 632 kcal

Equipment

2 Medium pots

Ingredients

600 g Chicken fillet
1 Onion
1 Garlic clove, pressed
1 tbsp Green curry paste
2 tbsp Ginger, grated
2 tbsp Lemongrass
2 Bay leafs
400 ml Boiled water (1½ Cup)
1 tsp Fish sauce
2 Chicken stock cubes
2 cans Coconut milk (800ml) (27 oz)
250 g Mushrooms (8.8 oz)
1 Lime juice, from 1 lime
4 packages Instant noodles

Instructions

Start by cutting the onion into slices.
Crush the base of the lemongrass with a mortar or use a hammer. Then chop the lemongrass.
Peel and grate the ginger.
In a medium pot add some olive oil and sauté the onion until it is translucent. Add a pressed garlic clove and continue to sauté. We want it to be transparent and not burn.
Add green curry paste ginger (1 tablespoon is enough, but if you want it really spicy add a little more) and lemongrass.
Next add hot water, chicken stock cube, fish sauce and a bay leaf and let it simmer to bring out the flavours.
Then slice the raw chicken fillet into “bite-size”.
Add 2 cans of coconut milk, the raw chicken fillet and the mushrooms to the soup.
Let it simmer for 15 minutes.
Finally remove the pot from the heat and add the lime juice.
Boil the noodles according to the instructions on the package.
Put some noodles in a soup bowl and pour some soup over. Top with freshly chopped cilantro and serve.