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Thai Chicken Noodle Soup Recipe


6 cups chicken stock,
1 stalk lemongrass,
2 Tbsp. oyster sauce,
5 leaves Thai basil,
1 Tbsp. vegetable oil,
3 cloves garlic, minced,
1 tsp. minced ginger,
2 shallots, chopped,
1/2 tsp. Thai chilli flakes,
2 chicken breast halves,
1/2 package of Thai rice stick noodles,
1 lime, juiced,
1/4 cup sliced scallions,
1 cup sliced fennel,
1 red bell pepper, diced,
2 Tbsp. chopped cilantro,
salt and black pepper to taste.


In a large saucepan bring to a boil the chicken stock, oyster sauce and lemon grass (bruised). Reduce the temperature and simmer for at least 20 minutes. In a skillet saute the shallots, garlic, ginger and chillies until shallot is translucent - about 5 minutes. Don't let the garlic brown! Dice the chicken breasts and add them to the skillet. Sear the diced chicken from the outside and pour the contents of the skillet in the saucepan. Add the fennel in and red peppers in the stock and simmer for 15 minutes. Add the rice noodles and scallions and increase the temperature so the noodles can boil. Cook until the noodles are ready (check the package for cooking instructions) and add the cilantro, Thai basil, lime juice. Season with salt and pepper if necessary and serve.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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