Bowl of Thai Chicken Noodle Soup with coriander and bean shoots - 1 Bowl of Thai Chicken Noodle Soup with coriander and bean shoots - 2

This Thai Chicken Noodle Soup is the ultimate cosy comfort food. With tender poached chicken, slurp-worthy rice noodles, and a fragrant broth infused with garlic, coriander root and warming spices, every spoonful feels like a hug in a bowl. It’s light yet satisfying, easy to prepare, and full of bold Thai flavour. Whether you’re under the weather or just need a quick dinner that feeds the soul, this one’s a keeper.

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3 coriander roots

3 garlic cloves

1 tsp whole black peppercorns

½ tsp sea salt

1 tbsp vegetable oil

2 chicken breasts

⅓ cup Thai soy sauce

1½ tbsp Thai sweet soy sauce

3 tsp white sugar

3 whole star anise

8 cups chicken stock

2 tsp fish sauce , or to taste

600g thin dried rice noodles

200g sliced Asian greens (e.g. choy sum, bok choy or pak choy)

100g bean shoots

Coriander, roughly chopped, to serve

Spring onion, finely chopped, to serve

Chilli powder, to serve

  • Use a mortar and pestle to pound the coriander roots, garlic, peppercorns and sea salt into a rough paste.
  • Heat the oil in a large pot over medium heat. Add the garlic paste and cook for 1 minute until fragrant. Add the chicken breasts and sear for 2–3 minutes, turning to lightly colour all sides.
  • Pour in the Thai soy sauce, sweet soy sauce, sugar, chicken stock and star anise. Bring to a gentle simmer and cook for 10 minutes, skimming off any scum that rises to the surface.
  • While the chicken simmers, soak the rice noodles in room temperature water for about 10 minutes or until just flexible.
  • Remove the chicken from the broth and set aside. Strain the broth into a clean pot and season with fish sauce to taste.
  • Bring a large pot of water to the boil. Cook the soaked noodles for about 1 minute or until just tender. Use tongs to divide the noodles into serving bowls . Keep the water simmering.
  • Use a pestle to gently pound or shred the cooked chicken into strips. Divide the chicken among the bowls .
  • Briefly blanch the Asian greens and bean shoots in the simmering water until just tender. Add to the bowls.
  • Ladle over the hot broth, then top each bowl with chopped coriander, spring onion and a sprinkle of chilli powder if desired. Serve immediately.