#pieceofpearce alrighty folks, here’s another super simple recipe! You guys wanted a chicken and noodle soup, so here’s one with delicious crispy chicken and Thai flavours! NOTE: lots of people finding 500g of vermicelli too much so trial 250-300g
Thai Chicken Noodle Soup

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Serves: 4 People
Ingredients
- 6 Chicken thighs , (skin on)
- 2 L Chicken stock , or Nutraorganics chicken bone broth
- 2 Kaffir lime leaves
- 1 knob Ginger, (approx inch x inch)
- 2 Garlic cloves
- 1 Lime
- 1 tsp Palm sugar, (1 cube)
- 1 tbsp Fish sauce
- 1 tbsp Sesame oil
- 2 cobs Corn
- 500 g Vermicelli noodles
- 2 bunches Pak choy
- 1 handful Mint
- 1 handful Coriander
- 4 sprigs Spring onion
- Chilli, (optional)
Method
- 1)
Get pan on super high heat with olive oil and add thighs skin side down for 7 mins (till skin is crispy), then flip chicken to cook for 2 mins on other side.
- 2)
While chicken is cooking bring chicken stock to boil in a pot.
- 3)
Finely chop kaffir lime leaves, ginger and garlic and add to pot.
- 4)
Add zest of lime, grated palm sugar, sesame oil, fish sauce, corn and vermicelli noodles to the broth. Leave to boil for 2 mins then turn off heat and add sliced pak choy.
- 5)
Coarsely chop coriander and mint and finely slice spring onion for garnish.
- 6)
Slice chicken.
- 7)
Serve with noodles and broth in the bowl, topped with chicken and garnish. Can also top with chilli and serve with a cheek of lime.