Name: Express Thai Chicken Noodle Soup | Marion's Kitchen
Prep time: 10 min
Cook time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 6 coriander (cilantro) roots; 6 garlic cloves; 1 tsp whole black peppercorns; ½ tsp sea salt; 2 tbsp vegetable oil; 6 chicken drumsticks; 1/3 cup soy sauce; 1½ tbsp dark sweet soy sauce; 3 whole star anise; 8 cups chicken stock; 3 tsp sugar; 1 tbsp fish sauce or to taste; 400g (14 oz) thin dried rice noodles; 200g (7 oz) sliced Asian greens (e.g. choy sum, bok choy, pak choy or Chinese cabbage); 100g (3.5 oz) Asian pork balls (optional); bean shoots, to serve; roughly chopped Asian herbs, to serve (e.g. Thai basil, coriander and spring onion); chilli powder, to taste

Express Thai Chicken Noodle Soup

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Full-on flavour in mere minutes? It’s possible, thanks to this express recipe for rich, comforting chicken noodle soup. All the feel-good vibes, in a fraction of the time.

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Express Thai Chicken Noodle Soup

PREP TIME

10 minutes

COOK TIME

40 minutes

SERVES

Ingredients

6 coriander (cilantro) roots

6 garlic cloves

1 tsp whole black peppercorns

½ tsp sea salt

2 tbsp vegetable oil

6 chicken drumsticks

1/3 cup soy sauce

1½ tbsp dark sweet soy sauce

3 whole star anise

8 cups chicken stock

3 tsp sugar

1 tbsp fish sauce or to taste

400g (14 oz) thin dried rice noodles

200g (7 oz) sliced Asian greens (e.g. choy sum, bok choy, pak choy or Chinese cabbage)

100g (3.5 oz) Asian pork balls (optional)

bean shoots, to serve

roughly chopped Asian herbs, to serve (e.g. Thai basil, coriander and spring onion)

chilli powder, to taste

Steps

Use a mortar and pestle to pound the coriander roots, garlic, peppercorns and salt to a rough paste.
Heat the oil in large pot. Add the garlic paste and the chicken and cook, turning frequently, for 3-4 minutes or until the chicken is just starting to colour.
Add the soy sauce, dark sweet soy sauce, star anise, chicken stock and sugar. Bring to a gentle simmer and cook for 30 minutes, skimming the surface occasionally.
In the meantime, soak the rice noodles in room temperature water.
Remove and reserve the chicken drumsticks. Strain the broth and pour it back into a clean pot. Taste and add fish sauce if you’d like extra seasoning. Add the pork balls (if using) and keep hot.
Bring a large pot of boiling water to the boil. Add a handful of soaked noodles, Asian greens and bean shoots and cook for barely a minute or until the noodles are just tender. Transfer to a serving bowl. Repeat with remaining portions.
Add chopped herbs and a chicken drumstick to each bowl. Ladle over the hot soup and pork balls. Serve with chilli powder and extra fish sauce to taste.

Chicken Comfort food Homemade Thai dinners Noodles Soups Thai cuisine

FROM THE SHOP

Express Thai Chicken Noodle Soup

Full-on flavour in mere minutes? It’s possible, thanks to this express recipe for rich, comforting chicken noodle soup. All the feel-good vibes, in a fraction of the time.
PREP TIME	10 minutes
COOK TIME	40 minutes
SERVES	4

Ingredients

6 coriander (cilantro) roots

6 garlic cloves

1 tsp whole black peppercorns

½ tsp sea salt

2 tbsp vegetable oil

6 chicken drumsticks

1/3 cup soy sauce

1½ tbsp dark sweet soy sauce

3 whole star anise

8 cups chicken stock

3 tsp sugar

1 tbsp fish sauce or to taste

400g (14 oz) thin dried rice noodles

200g (7 oz) sliced Asian greens (e.g. choy sum, bok choy, pak choy or Chinese cabbage)

100g (3.5 oz) Asian pork balls (optional)

bean shoots, to serve

roughly chopped Asian herbs, to serve (e.g. Thai basil, coriander and spring onion)

chilli powder, to taste

Steps

Use a mortar and pestle to pound the coriander roots, garlic, peppercorns and salt to a rough paste.
Heat the oil in large pot. Add the garlic paste and the chicken and cook, turning frequently, for 3-4 minutes or until the chicken is just starting to colour.
Add the soy sauce, dark sweet soy sauce, star anise, chicken stock and sugar. Bring to a gentle simmer and cook for 30 minutes, skimming the surface occasionally.
In the meantime, soak the rice noodles in room temperature water.
Remove and reserve the chicken drumsticks. Strain the broth and pour it back into a clean pot. Taste and add fish sauce if you’d like extra seasoning. Add the pork balls (if using) and keep hot.
Bring a large pot of boiling water to the boil. Add a handful of soaked noodles, Asian greens and bean shoots and cook for barely a minute or until the noodles are just tender. Transfer to a serving bowl. Repeat with remaining portions.
Add chopped herbs and a chicken drumstick to each bowl. Ladle over the hot soup and pork balls. Serve with chilli powder and extra fish sauce to taste.

Linda Schicht

October 4, 2023

Omg We love love love it 😍

I just made this tonight and it is absolutely delish. I used bean vermicelli instead of rice one and I picked the chicken drumsticks meat off the bone so no mess at the table. I also made more of that paste (garlic, coriander and peppercorns) and froze them in the amounts of this recipe, to save time the next 4 times I make it 😁. Just purchased the wok too and I love that also.

Sherilyn

January 17, 2023

Such amazing food and presentation

Marion presents her food with so much love and compassion. Watching her feels like warmth and happiness. She is my favorite cooking channel and her mom is so nice to watch as well!!! Wishing you all the best!!!

Virginia Daley

June 14, 2022

Ever since Singapore

I’m addicted to Asian food since spending a month in Singapore with family. Marion has given me the tools with which to achieve these great flavours and I am totally inspired to keep cooking Asian . Thanks Marion

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