My Thai Boyfriend (who has now been my Thai Hubby for 9 years!!!) 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 all of Sukhothai, his small hometown, which is 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, Thai chili paste and cilantro.
I couldn’t wait to dig in, but first I had to sprinkle on some fish sauce, sugar, lime, peanuts and chili flakes that were all sitting on the table in cute containers.
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 Kuay Tieaw Sukhothai often, and it never gets old and 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, fill it, and go back for another two servings. Dom uses a massive bowl and eats it all at once. 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 or message me on Instagram @thaifoodie, and I’d love to help. Show me your creations too! I’d love to see!!Print
Sukhothai Noodle Soup is just like your mom’s comforting chicken noodle soup, but with an exotic Thai zing to it of Thai chili paste, lime, cilantro, green onions, and fried garlic! So so so good!
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces (or thighs, whatever you prefer)
- 1/2 pound of green beans, cut at an angle into 2-inch pieces
- 1 pound of rice noodles of choice
- 4 cups of chicken broth
- 2 cups of water
Sukhothai Noodle Soup Toppings
- 1–2 limes, sliced into quarters
- 4 green onion stalks, chopped to 1/4 in.-ish pieces
- 1 cup roughly chopped cilantro leaves
- 1/3 c. chopped peanuts
- 1–2 tsp per serving bowl crispy fried garlic, to taste
- 1–2 tsp per serving bowl Thai chili paste, to taste
- 1/2 tsp-2 tsp fish sauce, to taste
- 1/2 tsp-2 tsp sugar, to taste
- 1/2 tsp-2 tsp Thai chili flakes, to taste
- Add the chicken broth and water to a large pot and bring to a boil.
- Add the chicken, and lower the broth to a simmer. Simmer until the chicken is cooked through, and then leave the broth on low to keep it warm while prepping the rest of ingredients.
- While the chicken simmers, make rice noodles according to package directions.
- Boil water in a medium pot for the green beans.
- Blanch the green beans in the boiling water until bright and crispy, before they get mushy, for about 2-3 minutes. Drain.
- Now the fun part. Add about a teaspoon or so of chili paste to your empty serving bowls. Then put in the green beans. Then the noodles, and the chicken and broth and stir until the chili paste is combined.
- 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 spoonful of fried garlic.
- Enjoy, and let the soothing comfort begin!
Rice noodles cook very fast, so be sure to read the package, and make them accordingly, so they don’t get too done.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Serving Size: 2-3