Simple Thai Chicken Soup

    45 mins

    Chicken boiled and shredded, then cooked with cabbage, noodles and seasoned with mirchi sauce. A simple soup for cold days.

    148 people made this

    Serves: 6 

    • 3 skinless, boneless chicken breast fillets
    • 2L chicken stock
    • 2 leeks, sliced (or can use onions)
    • 6 carrots, sliced
    • 1 medium head cabbage, shredded
    • 250g egg noodles
    • Thai chilli sauce to taste

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Place chicken breasts and stock in to a stockpot or casserole. Bring to the boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the stock and set aside.
    2. Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender.
    3. Shred the cooled chicken and return to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavour to taste with Thai chilli sauce.

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    Reviews in English (132)


    This was pretty first time trying anything with leeks! I think it tastes best with half regular green cabbage and half Chinese napa cabbage. I used at least 2 tablespoons of chile sauce, which I added just after the noodles. I may cut back on the amount of noodles next time because after a day or two they absorbed all the juice. I'll continue making this recipe from time to time. **UPDATE** It's been a couple of years since I made this soup and now I've tried it again and made additional discoveries. First, if you're using spicy garlic sauce, two teaspoons will suffice and add 1 tablespoon of brown sugar. If you're using sweet garlic sauce, use 1 tablespoon and add a dash or two cayenne pepper. Secondly, to avoid loosing all the broth to the noodles, cook the noodles separately, then add them to the soup after the cabbage is just about tender, plus an additional cup of broth and 1 cup of water. Trust me; you'll love it!  -  19 Feb 2004  (Review from Allrecipes US | Canada)


    This is a decent Southeast Asian cabbage soup recipe, except that it's missing one important element: FISH SAUCE! Add that, and you'll find the flavor you're missing in the original recipe. **Update: I've made this recipe a bunch of times now, and by far the best is with garlic chili sauce (in the jar with a green lid). Also, it's better without noodles - they get mushy in leftovers.  -  25 Oct 2008  (Review from Allrecipes US | Canada)


    This didn't seem really Thai-ish to me except for the chile sauce at the end. So I added a small stalk of lemon grass that I whacked with my rubber mallet to crush it a bit, and a few kaffir lime leaves to the broth while it simmered. I also added a teaspoon full of something called "Hot Spice Powder" which I picked up at our local international market. The ingredient list is: white pepper, salt, spice; so I'm not really sure what all is in it, but it tasted good in the soup. I used about a cup of teeny, tiny, skinny Fideo noodles. The result was delicious. DH put too much chile sauce in his serving, and complained about the heat, but that was his own silly fault. We both really liked this. Will definitely make it again. Oh, and I removed the lemon grass and lime leaves before serving. Thanks for the recipe!  -  23 Aug 2007  (Review from Allrecipes US | Canada)