Thai Chicken Noodle Soup

Autumn is here and that means one thing; soup. I’m starting with a Thai Chicken Noodle Soup that really packs a punch, full of colourful veg and a fiery taste.






  • One chicken fillet – Diced into very small pieces
  • 300g Rice noodles
  • 2 carrots – cut into thin, tiny chunks
  • 1 Leek – Discard the leafy, dark green top and finely shred the remainder
  • 5 Spring Onions diced –  keep a handful aside to garnish
  • 2inch piece of ginger, peeled and diced
  • 5 garlic cloves minced
  • 2 red chillies (This is optional – 2 chillies makes a very, very hot soup) diced
  • 1 tablespoon fish sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon frozen Thai Herb blend from Asda
  • 900ml chicken stock
  • 450ml boiling water
  • Sprinkle of salt
  • 1 tablespoon of olive oil

    L-R: Carrots, ginger, leek, spring onion


    Garlic and diced chilli



  • Chop the carrots, leek, spring onions, garlic, ginger, and chilli and add to a saucepan with the olive oil
  • Add the finely cut chicken fillet and a sprinkle of salt
  • Stir over a medium heat until you notice the veg start to soften and the chicken turn white, this will be about 5 minutes
  • Prepare the chicken stock and add in, then use the same jug to add the boiling water
  • Add the fish sauce and soy sauce
  • Simmer for 10-12 minutes to make sure the chicken is thoroughly cooked
  • Sprinkle in the frozen thai herb blend
  • Add the noodles – You can add fresh noodles or dried, whichever you prefer
  • Simmer for a further 5-7 minutes to cook the noodles
  • Serve topped with the remaining spring onions



You might find that as the soup sits in the pot for a while the noodles absorb lots of the water and it doesn’t much resemble soup. Add more boiling water, and a little dash of the fish sauce and soy sauce to maintain the flavour.

If you choose to use dried noodles, start with two nests and add more if you wish.

A good tip before serving is to use some clean scissors to cut the noodles whilst its still in the pot. This makes 4-5 portions which you can keep in the fridge for 2 days or freeze.

If you make this make sure to show me on instagram with #studentfoodbible


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