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Thai Style Chicken Noodle Soup


This is a great pick-me-up for anyone who is feeling under the weather. It is important to use a really good chicken stock (not a cube!). I tend to make stock whenever I have a chicken carcasse, then strain it and freeze until needed. You can increase the heat of this soup by garnishing with fresh chillies and it really feels like it’s doing you good!



2 litres freshly made chicken stock
2 cloves crushed garlic
2cm piece root ginger, peeled and finely chopped
1 teaspoon shredded lemon grass
1 red chilli, finely chopped
2 whole chicken breasts (skinless and boneless)
175g baby sweetcorn cobs, sliced
125g button mushrooms, sliced
4 baby pak choi, washed and shredded
2 “nests” medium or fine egg noodles
Half a bunch of spring onions, finely sliced


Place the stock in a large saucepan. Add the garlic, ginger, lemon grass, chilli and WHOLE chicken fillets.

Bring to the boil, then cover and simmer for approximately 25 minutes, until the chicken is cooked.(You could do this on the hob or in the hot oven).

Remove the chicken with a slotted spoon and slice it thinly, across the fillet.

Place the chicken back into the stock with the baby corn, mushrooms, pak choi and noodles.

Bring to the boil and simmer gently until the noodles are tender. Adjust the consistency, adding a little more stock or water if needed.

Scatter in the spring onions and serve in bowls, garnished with a dash of soy sauce, freshly chopped coriander and chillies.

To garnish

Fresh coriander, red chillies and soy sauce