Thai Chicken Soup Recipe

January 10, 2016

I’m not big on chicken noodle soup. It’s just kind of played out and “Blah” if you ask me. But there is something to be said for a nice steaming bowl of soup when you just don’t feel well. So when my husband got sick on a trip to visit family in Santa Cruz and we went to Charlie Hong Kong for dinner, I wasn’t surprised that he ordered the Vietnamese Chicken Noodle Soup. I was surprised at how delicious it was! It was light and fresh and soothing, with just enough heat. If only he would have shared more than a couple bites with me.

So by the time we got back down to Lancaster (which as a city is severely lacking in good, quality cuisine) and I realized I had caught the same cold, I decided to take matters into my own hands. Inspired by the light fresh flavors from Charlie Hong Kong’s soup, I came up with my own version of chicken noodle soup that is anything but blah. In this Thai Chicken Soup recipe, I incorporated soothing ginger, sinus clearing serrano, and fresh cilantro to keep it bright.  This was one of those meals where I kept my fingers crossed the whole time, hoping I wouldn’t have to toss it all and order pizza. And sure enough, it was a hit! My husband, who rarely raves about food, requests this one often, particularly when he’s not feeling well. The subtle heat helps to clear sinuses, as the ginger soothes the stomach and warm the body – and soul!



*Disclaimer – I’m an eyeball cook, meaning I rarely actually measure my ingredients. So please, adjust the ratios to your own liking, and let loose a little! None of these are set in stone.




What you need:

Soup pot or Dutch oven

2 TBSP Coconut Oil

1/2 Onion, thinly sliced – I prefer Red, but any color will do.

4 white mushrooms, minced

2 Clove Garlic, minced or pressed

2 Inch Fresh ginger, peeled and minced

½-1 Serrano Chile, diced – depending on spice tolerance

8 Cups Homemade Chicken Broth – you can use store bought low sodium broth, but the homemade stuff is so much better!

1 ½ Cups Carrots, shredded

4 Baby Bok Choy, stalks and greens chopped separately

1 bunch Green Onions, chopped – dark greens only

1-2 Cups Shredded Chicken – I use rotisserie, since this is usually a last minute meal, but some slow cooked chicken thighs would be healthier

2 bundles of Udon Noodles (the ones I buy come in a pack with 3 bundles)

½ Bunch Cilantro, chopped

Salt to taste



Heat the coconut oil in a large pot or Dutch oven.

Add the onion, mushrooms, garlic, ginger and serrano to the pot and sauté until fragrant.

Slowly add chicken broth and bring to a simmer.

Add carrots, bok choy stalks, and let simmer for a few minutes.

Add shredded chicken, udon noodles, bok choy greens, green onions, and let simmer for about 10 minutes to allow udon noodles to cook.

Add cilantro and salt to taste, and serve!



  • Different spice tolerances in your household? Make it on the milder side and then add some red pepper flakes or sriracha to ramp up the spice for those who want it.
  • No udon noodles? No problem! Use what you have – Spaghetti, fettuccini, alphabet, whatever!

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