Thai Chilli Chicken Noodle Soup

    45 mins

    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.

    148 people made this

    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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    Reviews in English (132)


    This was pretty first time trying anything with leeks! I think it tastes best with half regular green cabbage and half Chinese napa cabbage. I used at least 2 tablespoons of chile sauce, which I added just after the noodles. I may cut back on the amount of noodles next time because after a day or two they absorbed all the juice. I'll continue making this recipe from time to time. **UPDATE** It's been a couple of years since I made this soup and now I've tried it again and made additional discoveries. First, if you're using spicy garlic sauce, two teaspoons will suffice and add 1 tablespoon of brown sugar. If you're using sweet garlic sauce, use 1 tablespoon and add a dash or two cayenne pepper. Secondly, to avoid loosing all the broth to the noodles, cook the noodles separately, then add them to the soup after the cabbage is just about tender, plus an additional cup of broth and 1 cup of water. Trust me; you'll love it!  -  19 Feb 2004  (Review from Allrecipes US | Canada)


    This is a decent Southeast Asian cabbage soup recipe, except that it's missing one important element: FISH SAUCE! Add that, and you'll find the flavor you're missing in the original recipe. **Update: I've made this recipe a bunch of times now, and by far the best is with garlic chili sauce (in the jar with a green lid). Also, it's better without noodles - they get mushy in leftovers.  -  25 Oct 2008  (Review from Allrecipes US | Canada)


    This didn't seem really Thai-ish to me except for the chile sauce at the end. So I added a small stalk of lemon grass that I whacked with my rubber mallet to crush it a bit, and a few kaffir lime leaves to the broth while it simmered. I also added a teaspoon full of something called "Hot Spice Powder" which I picked up at our local international market. The ingredient list is: white pepper, salt, spice; so I'm not really sure what all is in it, but it tasted good in the soup. I used about a cup of teeny, tiny, skinny Fideo noodles. The result was delicious. DH put too much chile sauce in his serving, and complained about the heat, but that was his own silly fault. We both really liked this. Will definitely make it again. Oh, and I removed the lemon grass and lime leaves before serving. Thanks for the recipe!  -  23 Aug 2007  (Review from Allrecipes US | Canada)