Thai · Dinner
Chicken Noodle Soup Thai Style
Rice noodles simmer in a chicken broth seasoned with fish sauce, lime, garlic and white pepper, topped with sliced chicken thigh, bean sprouts, scallion and cilantro. A quick weeknight noodle soup balancing salty, sour and aromatic notes, finished with a squeeze of lime and a scatter of fried shallot for crunch and depth.
$5
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
478Calories
42.3gProtein
11.2gFat
56.1gCarbs
3.8gSugar
2.6gFiber
2380mgSodium
198mgChol
2.9gSat Fat
760mgPotassium
65mgCalcium
3.1mgIron
0.5mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Slice the chicken thigh thinly, mince the garlic, and soak the rice noodles in warm water for 10 minutes until pliable but still firm, then drain.
2
Saute
Heat the vegetable oil in a saucepan over medium heat and saute the garlic for 30 seconds until fragrant and light golden, then pour in the chicken stock.
3
Simmer
Bring to a simmer over medium-high heat, add the sliced chicken thigh and cook 6 to 8 minutes until opaque and cooked through. Add the drained rice noodles and fish sauce, then simmer over medium heat 2 to 3 minutes until the noodles are tender and translucent.
4
Plate
Stir the lime juice and white pepper into the pot off the heat, pour into a bowl, and top with bean sprouts, sliced scallion, chopped cilantro, fried shallot and a lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 5 oz140g dry rice noodles
- 3 cups720ml chicken stock
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 11 lime, plus a wedge to serve
- 1/2 cup50g bean sprouts
- 22 scallion
- 4 tbsp4 tbsp cilantro leaves
- 2 tbsp2 tbsp fried shallot
- 1/2 tsp1/2 tsp white pepper
- 2 tsp2 tsp vegetable oil
