Description
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!
Ingredients
- 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
- Prik Nam Som (Thai Chili Vinegar Sauce), to taste
Instructions
-
Step 1: Start the broth
Add 4 cups chicken broth and 2 cups water to a large pot and bring to a boil.Step 2: Cook the chicken
Add 1.5 lbs boneless skinless chicken, cut into bite-sized pieces. Lower the heat and gently simmer until the chicken is cooked through. Keep the broth warm while you prep everything else.Step 3: Cook the noodles
Cook 4 servings of rice noodles according to package directions, then drain and set aside.Step 4: Blanch the green beans
Bring a medium pot of water to a boil. Add 1/2 pound green beans, cut at an angle into 2-inch pieces, and blanch for 2 to 3 minutes until bright and crisp-tender. Drain right away.Step 5: Build the bowls
Add 1 to 2 teaspoons Thai chili paste per serving bowl to empty bowls. Add the green beans, then noodles, then ladle in the chicken and hot broth. Stir so the chili paste melts into the soup.Step 6: Finish like a Thai noodle shop
Top each bowl to taste with fish sauce (1/2 to 2 teaspoons), sugar (1/2 to 2 teaspoons), Thai chili flakes (1/2 to 2 teaspoons), chopped peanuts (about 1 to 2 tablespoons), cilantro, green onions, crispy fried garlic (1 to 2 teaspoons), lime wedges, and Prik Nam Som (Thai chili vinegar). Taste, adjust, and enjoy!
Notes
Additions and Substitutions
- Traditional method: Thinly sliced pork loin, pork shoulder, or pork tenderloin, ground pork, meatballs, plus pork broth instead of chicken broth. Hot Thai Kitchen has a great pork broth recipe. Totally optional, but fun if you love going all in.
- Chicken substitute: Pork slices, ground pork, meatballs, shrimp, beef or tofu
- Chicken broth substitute: Pork broth, vegetable broth
- Rice noodle substitute: Egg noodles, ramen, glass noodles
- Thai chili paste substitute: Gochujang, use less since it’s thicker and sweeter.
- Green bean substitute: Fresh bean sprouts or Chinese broccoli
- Fish sauce substitute: Soy sauce plus a splash of vinegar
- Peanut substitute: Skip or use toasted sesame seeds
- Thai chili flakes substitute: roasted red pepper flakes, or 3-4 Thai dried chilis roasted for 5 minutes in a pan, cooled, and then thrown in the spice grinder
Tips for Weeknight Sukhothai Noodle Soup
- Prep toppings ahead like crispy fried garlic and blanch the green beans, so on a weeknight it’s super easy to just pull them out.
- Use leftover protein you need to use up like rotisserie chicken or any protein you already have cooked in the fridge.
- Keep the broth simple. Store-bought chicken broth works great here since all the big flavor comes from seasoning at the bowl.
- Cook noodles fresh since rice noodles get gummy fast, so make them right before serving for the best texture. Don’t worry, they are quick!
- Set up a topping station. I like to put everything on the table and let everyone build their own bowl, it’s faster and way more fun!
PS: Hey dear! I always appreciate your comments and ratings if you make a new recipe and love it! THANK YOU! These recipe ratings on the site help others to find the recipes that are most popular and well-loved!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Thai