Thai-style chicken noodle soup recipe

By Wynnie Chan

There's no limit to how spicy you can make this easy dish, so feel free to add more chilies if you like it hot!

By Wynnie Chan |

Latest Articles

Hong Kong may cut hotel quarantine to 5 days, with 2 more in home isolation

Gold miners in Canada find rare mummified baby woolly mammoth

Hong Kong could get Covid vaccine targeting Omicron by autumn

HK protests: Teens involved in clash leading to cleaner’s death not liable for murder

A take on tom kha gai, this soup blends warming spices like galangal and lemongrass with the goodness that all chicken soups offer.

Ingredients (serves 3-4)

300g unpolished or brown rice noodles

1.5l water or chicken stock

thumb-sized piece of galangal, sliced

2 stalks of lemongrass, cut in half, then bruised with the back of a knife

2 shallots, peeled, sliced

1-2 red chillies, to taste, seeds removed, chopped

2 Kaffir lime leaves (optional)

2 medium (around 250g) chicken breasts, skinless, boneless, sliced

200g mixed mushrooms, cleaned

16 cherry tomatoes, halved

200g asparagus, trimmed

200ml coconut milk

zest and juice ½ lime

2 tsp fish sauce


1 Cook the rice noodles according to the packet instructions, drain and set aside.

2 Place the water or stock, galangal, lemongrass, shallots, chillies and Kaffir lime leaves in a large saucepan and bring to a boil over a medium heat. Cover, reduce heat to low and simmer for 10 minutes.

3 Stir in the chicken and mushrooms, and cook over a medium-low heat for 7-8 minutes.

4 Stir in the tomatoes, asparagus, coconut milk and lime zest. Bring back to the boil, then season to taste with fish sauce and lime juice.

5 Divide the noodles and soup between four bowls. Serve with extra chilli and lime on the side.
Nutritional information per serving (3): 294kcal, 1246kJ, 37.3g protein, 3.2g fat, 30.7g carbohydrates, 5.8g fibre

Sign up for the YP Teachers Newsletter
Get updates for teachers sent directly to your inbox
By registering, you agree to our T&C and Privacy Policy