Authentic Thai Noodle Soup
I love Thai noodles especially this Thai noodle soup! It is one of my home style comfort foods. Noodle dishes are very popular and served as an all-day meal in Thailand.
This recipe has a Chinese influenced which has proved to be very popular and commonly served in most local food stalls, food courts, street food markets and Thai restaurants.
Among other Thai noodle recipes, this noodle dish is a real Thai’s favorite!
What makes this noodle soup so full flavored is the use of star anise, cinnamon, garlic, pandan leaves combined with light soy sauce, sweet soy sauce, salt and palm sugar.
There is a little secret in bringing more flavour of the spices, star anise and cinnamon.... Dry frying the spices before you add them in the soup.
Thai noodle dishes are normally accompanied with condiments of four different flavors – crushed red chilli in vinegar (mild spicy and sourly), deep fried garlic in oil, dried chilli powder (harsh spicy), fish sauce and sugar.
These condiments maybe seasoned separately in to your noodle dish if needed. For vegetarians, you can use light soy sauce for substitution.
I can tell you that all my Thai friends add every condiment with a big portion of each one into their noodle dishes! Strong and full flavored!
Although Thai noodle recipes are generally very easy to create, some require more investment in time, care and patience in the pre dish preparation, but the results are worth it!
This Thai noodle soup requires preparation for stewing chicken and the noodle soup’s condiments.
To reduce timing on making condiments, I buy dried chilli powder from a store and make the crushed chilli in vinegar and deep fried garlic in oil myself. Both are very quick and easy to make.
For stewing, I use whole chicken drumsticks, thighs and wings with skins and bones on. Don’t worries about the bones and skin, if you don’t like. You can serve only the meat after the stewing done.
If you are thinking of deboning and discarding the skin before stewing, you can do but it is recommended to use chicken breast instead to save you time.
To be honest, stewing the chicken with bones and skins is probably the most popular way in Asian cooking as it brings full flavors to your soups.
This Thai noodle soup recipe can be served in two different ways; with soup or without. Whatever kicks your taste buds!
Now it is time to enjoy and experience your exotic experience!
Thai Noodle Soup with Stewed Chicken
kuay tiew gai toon
Preparation: 20 minutes
Cook Time: 70 minutes
Ingredients for stewing:
Chicken thighs, drum sticks, wings with bones and skin on 1 kg
Water 8 cups for stewing
Coriander root smashed 3-5 roots
Garlic smashed 3 cloves
black peppercorns 1 tbsp
Cinnamon dry fried 3 pieces
Star anise dry fried 6 pieces
Pandan leaves knotted 10 leaves
Salt 1 tsp
Light soy sauce 3 tbsp
Sweet soy sauce or dark soy sauce 2 tbsp
Palm sugar 1/2 block
Water 5 cups for blanching
Ingredients to complete the dish:
Rice stick noodle required to soak in warm water until soft 1 pack
Lettuce thinly sliced 1 ½ cups
Bean sprouts 1 cup
Deep fried garlic in oil (Garlic finely chopped 3 tbsp and fried in vegetable oil 5 tbsp)
Crushed red chillies in vinegar (smashed Thai small chillies 2 tbsp soaked in white vinegar or apple cider vinegar 3 tbsp)
Celery leaves finely chopped 2 tbsp
Stewing chicken soup
Chicken soup 4 cups
Vegetable oil 2 tbsp
Slat a pinch
Ingredients for condiment:
Dried chilli powder
Let's get started!
How to make:
Step 1 - Stewing Chicken Soup
- Bring 5 cups of water to boil for blanching chicken pieces for a few minutes. Then set the chicken aside.
- In another pot fill 8 cups of water and bring to boil over medium to high heat. Add the blanched chicken pieces, pandan leaves, dry fried star anise and cinnamon, smashed coriander root, garlic and black pepper corns. Seasoning with sweet soy, light soy sauce and palm sugar and salt.
- Then lower the heat to low and stew for 1 hour. Constantly remove foam floating on top surface.
Step 2 – Making The Noodle Dish
- Bring 4 cups of chicken soup to boil. Add 2 tbsp of vegetable oil and a pinch of salt. Blanch lettuce and bean sprout until soft and remove to a plate.
- Continue blanching rice stick noodle. Remove when it is cooked through and soft. Rinse off quickly with cold water to set the texture.
- In a serving noodle bowl, add noodle with 1 tsp of deep fried garlic and oil to help separate the noodle.
- Add blanching bean sprout and lettuce on top, your favourite stewing chicken piece, a pinch of chopped coriander and spring onion.
- Add a bit of stewing chicken soup in or alternatively do not add the chicken stew to the dish. This will give you a noodle dish with chicken and spices without the soup component.
- Serve your noodle dish with a pinch of sugar, a bit of fish sauce, and dried chilli powder if needed. Make and enjoy your favorite flavors!
- With this Thai noodle soup, you may use thin egg noodle instead. Rinse off in cold water is needed after cooked in hot water. This is to help settle the texture.
- The stewed chicken can be kept and refrigerated for 1-2 nights for optimum freshness and flavours.
- Chicken soup used in step 2 for blanching lettuce and bean sprout can be easily made with chicken stock cubes instead of using chicken carcass.
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