Thai Chilli Chicken Noodle Soup

    Thai Chilli Chicken Noodle Soup


    148 people made this

    About this recipe: A satisfying and warming soup that's easy to prepare. I prefer to use the spicy Thai chilli sauce to add flavour rather than the sweet dipping sauce, but either will work.

    Serves: 6 

    • 3 skinless, boneless chicken breast fillets
    • 2 litres chicken stock
    • 2 leeks, sliced
    • 6 carrots, sliced
    • 1 medium head cabbage, shredded
    • 250g egg noodles
    • Thai chilli sauce to taste

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Place chicken breasts and stock in a large stockpot over medium heat and bring to the boil. Reduce heat and simmer for about 20 minutes, or until chicken is cooked through. Remove chicken from stock and set aside to cool.
    2. Add leeks and carrots to stock and simmer for 10 minutes, or until tender.
    3. Shred cooled chicken and return to pot. Add cabbage and egg noodles and cook for another 5 minutes, or until noodles are soft. The soup should be thick like a stew. Serve hot, seasoned to taste with Thai chilli sauce.

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