Thai Chicken and Noodle Soup

Thai Chicken SoupThis recipe is from The Soup Bible, by Debra Mayhew, which is one of the best soup cookbooks I’ve found. There are three recipes in this cookbook which are outstanding. The other two are Chicken Soup with Vermicelli and Seafood and Sausage Gumbo.

This soup is a staple in our house. It gets us through the winter, which is my favorite season in Colorado. I usually make a double batch and freeze it. The spice of the turmeric and cayenne helps clear your sinus after a hard day skiing. It goes equally well with white and red wine.


  • 1 tablespoon oil
  • 1 garlic clove, minced
  • 2 skinless, boneless chicken breasts
  • 1/2 teaspoon organic ground turmeric (I usually double this)
  • 1/4 teaspoon organic ground cayenne (I double this also)
  • 1/2 cup coconut milk (the original recipe calls for grated creamed coconut – when I used this it overpowered the soup)
  • 4 cups of chicken stock (if the soup gets to thick, add more)
  • 2 tablespoons lime juice
  • 2 tablespoons crunchy peanut butter (I use 3-4)
  • 1 cup thread egg noodles, broken into small pieces
  • 1 tablespoon chopped scallions
  • 1 tablespoon chopped fresh cilantro (I us 4 tablespoons)
  • Fine sea salt and organic ground black pepper to taste
  • shredded coconut and finely copped fresh red chili to garnish


  1. Heat oil in large pan
  2. add garlic and saute for 1 minute
  3. add chicken and spices and saute for 3-4 minutes
  4. add stock, coconut milk, lime juice, peanut butter, and egg noodles
  5. bring to a boil, reduce heat, cover pan and simmer for 15 minutes
  6. add scallions, cilantro and season to taste with salt and pepper.
  7. heat shredded coconut and chili in a small dry skillet for 2-3 minutes, stirring frequently until the coconut is brown.
  8. pour soup into bowls and sprinke with coconut and chili mixture.

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