My Thai hubby Dominic parked our scooter on the side of the red dirt road. We sat down on a worn, wooden table under a huge tree that slightly sheltered us from the 100 degree heat.
This humble food stall didn’t even have a building, but it was legendary. Dom said they make the best Kuay Tieaw Sukhothai in the whole small town of Sukhothai—–a magical place full of ancient ruins located in the northern part of Thailand.
After we sat, Dom spoke some Thai to the glistening with sweat, chubby, amiable cook. Then a few seconds later, before us appeared plastic bowls full of steaming chicken broth, green beans, chicken, fried garlic, chili paste and cilantro. I couldn’t wait to dig in, but first I had to add some fish sauce, sugar, lime, peanuts and chili flakes.
I took a sip of the broth and the fresh flavors of garlic, crunchy peanuts, moist chicken, sweetness and spice sent comfort to my heart. Eating it felt like getting a soothing hug from Dom after a stressful day.
We make this dish about once a week. It never gets old and always has those special healing powers every time. And I think the fun part is that everyone takes part in making their own bowl however they like.
This is the quick, healthy version. The classic soup is made by boiling pork for hours and making your own broth, which is so delicious too. But if you don’t have hours like us, and enjoy chicken, try this out.
It may seem like a long list of ingredients, but most of them you can find in your grocery store, so you don’t have to worry about stopping by the Asian store if you don’t have one close.
Also, to serve it, I use a small bowl, and fill it and go back for another two servings. Dom uses a massive bowl and eats it all at once, as you can see below. Do whatever you prefer.
The key to remember for Kuay Tieaw Sukhothai is it is as a laid-back as the Thai people—make it however is the most heart-warming for you.
If you have any questions, leave a comment here, and I will be happy to help. Let me know how you liked it!
Sukhothai Noodle Soup Recipe | เกี๋ยวเตี๋ยวสุโขทัย
Just like your mom's comforting chicken noodle soup, but with an exotic Thai zing to it.
- 1.5 pounds of chicken (boneless skinless chicken breasts, or legs, or thighs, whatever you prefer)
- 1/2 pound of green beans
- 1 pound of rice noodles
- 4 cups of chicken broth
- 2 cups of water
- 6 minced garlic cloves
- 2 tbsp. olive oil (or whatever oil is on hand)
- 2 limes sliced into quarters
- Thai chili paste to taste
- 1/3 c. chopped peanuts
- 4 green onion stalks chopped to 1/4 in.-ish pieces
- cilantro leaves to taste
- fish sauce to taste
- sugar to taste
- chili flakes to taste
- If using chicken breasts, cut the chicken into bite size pieces. Or just put the chicken parts in the chicken broth and water. Boil the chicken until done, then let it simmer.
- While boiling the chicken, boil water and cook the rice noodles. Then drain.*Rice noodles cook very fast, so be sure to read the package and make them accordingly so they don't get too done.
- Boil water for the green beans. Cut the green beans at an angle, and then blanch them in the boiling water until done but not mushy. Drain.
- Now while everything is boiling and cooking on its own, chop the peanuts, lime, cilantro and garlic.
- Time to fry the garlic. Pour the olive oil in a small pan, turn the burner to med-high, then put in the garlic right away while the pan is warming. Move the garlic very quickly, so that it doesn't burn. If it looks like its cooking too fast, move the pan off the burner and turn down the burner. Once it is light brown, take it out and put it in a dish with the oil.
- Now the fun part. Add about a teaspoon or so of chili paste to your empty bowl. Then put in the green beans. Then the noodles, and the chicken and broth. For the toppings, add to your taste. I add a swirl of fish sauce, some sugar, a few taps of chili flakes, a few sprinkles of peanuts, a clump of cilantro and green onions and a spoon-ful of garlic.
- Enjoy and let the soothing comfort begin!