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Thai chicken broth with egg noodles

Recipe from: 9/29/2008 12:00:00 AM
Ingredients 24
Servings 4
Time 15


  • stock
  • 8
    chicken thighs with skin on, deboned
  • 1
    onion chopped
  • 5
    ginger peeled and chopped
  • 5
    garlic chopped
  • 1
    coriander stems only
  • 4
    red chillies, deseeded and chopped
  • 1
    carrot, peeled and chopped
  • 1
    head of celery chopped
  • 100
    mushrooms sliced
  • 3
    lemongrass chopped
  • sesame oil to fry chicken and vegetables 2 tbsp
  • soy sauce to taste
  • 1
    chicken stock
  • 2
  • 200
    shitake mushrooms
  • 1
    spring onions thinly sliced at an angle
  • 4
    pak choy
  • 1
    bean sprouts
  • coriander chopped- a handful
  • 2
    thinly sliced chilli
  • 2
    thinly julienne ginger
  • 50
    toasted peanuts
  • 1
    egg noodles soaked in hot water


Brown thighs in hot oil until crispy and remove from pan.
Sauté vegetables until soft. Return thighs to pan with all other ingredients bar Soya Sauce.
Add stock cube and water to just cover ingredients.
Cook until chicken has been cooked through.
Strain stock, discarding all other ingredients, you should be left with a fragrant broth, season to taste with Soya sauce and set aside.
Remove chicken skin and set aside, pick meat from chicken and set aside, keep warm.
Sauté pak choy until soft in sesame oil.
Stir fry bean sprouts and mushrooms in sesame oil.
Crisp chicken skin in oven or in frying pan Toast peanuts and crush them coarsely.
To assemble:
Use four large Chinese soup bowls
Make sure stock is piping hot.
Place a portion of noodles in each bowl.
Add pak choy and other vegetables.
Add chicken building up a nice amount of food in each bowl.
Ladle hot stock over ingredients and garnish with spring onion, chilli, ginger, chopped coriander, squeeze of lime, crispy chicken skin and toasted crushed peanuts.

Read more on: poultry


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