Sukhothai noodle soup
This Sukhothai noodle soup recipe is a perfect blend of savory chicken bites, green beans, and chewy rice noodles in a flavorful broth that promises nothing but deliciousness with every spoonful.
I want to point out that the authentic Sukhothai noodle soup uses pork as the base of the soup and I don’t eat pork hence I used chicken instead. I was introduced to Thai food by a friend of mine we met during the exchange students program and we have since been friends although we are worlds apart. She is a foodie and so am I. She took me to local Thai restaurants in my city that I didn’t even know existed. From all the Thai recipes she has shared with me, my version of Sukhothai noodle soup and Poh Tak Soup has been by far my favorite Thai dishes.
Ingredients
Detailed quantities are on the recipe card at the bottom of this post.
- Boneless skinless chicken breasts: Lean protein; easily absorbs flavors.
- Green beans: Adds crunch and color to the soup
- Rice noodles: If you don’t have rice noodle you can substitute them with regular noodles.
- Chicken broth: homemade or store bought broth. You can also use chicken stock.
- Water
Seasoning and sauces - Fried garlic: Nutty, aromatic flavor enhancer, alternative is garlic powder or minced garlic.
- Fish sauce: has salty, umami flavor, you can get away with using soy sauce.
- Thai chili paste: For that spicy kick with chili flakes being a great alternative
- Sugar: This is optional, I use sugar to balance the tangy or acidic flavors of other ingredients.
Garnish - Green onion stalk: finely chopped for finishing
- Lime: Adds acidity and brightness.
- Cilantro leaves: Fresh, herb for garnish.
How to make Sukhothai noodle soup
- In a large pot, start boiling water and chicken broth.
- Cut the chicken into small bite-size pieces and add it to the pot. Cook the chicken for 10 minutes.
- In a separate pot, bring 3 cups of water to a boil. Rinse and cut the green beans into bite-size as well then add them to the pot. let these simmer on medium-high heat for 10 minutes or just until they are tender. Once they are cooked, drain the water and set them aside.
- Back to the broth and chicken pot, the chicken should be cooked after 10 minutes. Season with a teaspoon of minced garlic or garlic powder, Thai chili paste, fish sauce, and sugar. If you want to take it a step further and make it an authentic Thai cuisine soup then consider using fried garlic instead of garlic powder.
- Add the rice noodles and cooked green beans to the pot then allow to cook for 2 to 3 more minutes. This will depend on how thick your noodles are. Cook until your noodles are to your desired texture.
- Do a taste test and adjust the seasoning according to your preference and serve.
- Chop the spring onion and cilantro leaves. slice the lime and garnish your bowl of Sukhothai rice Noodles soup.
Tips and mistakes to avoid (for beginner cooks)
- Whenever you are cooking with store-bought broth, always do a taste test before you add any seasoning that contains salt. This is because they are high in sodium content unless you buy low-sodium broth.
- To adjust a tangy/sour/acidic taste, a tiny bit of sugar can balance it quite well.
- Fried garlic will give authentic Sukhothai noodle soup flavors, you could also serve it with roasted peanuts or beans sprouts as well.
- It is your kitchen and don’t be afraid to play around with flavors, you will be shocked.
How to store Leftover soup
This is a site of soup recipes but they are not all the same, so consider your ingredients when you thinking of storage. Noodle soups can stay in the fridge for up to 3 days but what I noticed is that the noodles turn to soggy the longer they stay in the broth.
If You are going to eat it the following day just let it cool down to room temperature then transfer it into an air-tight container and let it stay in the fridge.
If you like the chewy noodles then drain the broth from the soup and store it separately in a mason jar or any air-tight container and keep it in the fridge for up to 3 days. The noodles, beans, and chicken will be in an airtight container as well and then reassembled on the day you want to have your soup again.
To reheat you can use a top stove on medium heat or microwave.
More Asian Soup recipes
Sukhothai noodle soup
Ingredients
- 1 lb. Boneless, skinless chicken (thighs or breast)
- 8 oz Green beans
- 1 packet Rice noodles
- 4 cups Chicken broth
- 2 cups Water
Seasoning
- 1 tsp Fish sauce
- 1 tsp Thai chili paste
- 1 tsp Garlic powder or fried garlic
- 1 tsp Sugar
Garnish (optional)
- 1 Lime
- 1 stalk Green onion or chives
- cilantro leaves
Instructions
- In a large pot, start boiling water and chicken broth.
- Cut the chicken into small bite-size pieces and add it to the pot. Cook the chicken for 10 minutes.
- In a separate pot, bring 3 cups of water to a boil. Rinse and cut the green beans into bite-size as well then add them to the pot. let these simmer on medium-high heat for 10 minutes or just until they are tender. Once they are cooked, drain the water and set them aside.
- Back to the broth and chicken pot, the chicken should be cooked after 10 minutes. Season with a teaspoon of minced garlic or garlic powder, Thai chili paste, fish sauce, and sugar. If you want to take it a step further and make it an authentic Thai cuisine soup then consider using fried garlic instead of garlic powder.
- Add the rice noodles and cooked green beans to the pot then allow to cook for 2 to 3 more minutes. This will depend on how thick your noodles are. Cook until your noodles are to your desired texture.
- Do a taste test and adjust the seasoning according to your preference and serve.
- Chop the spring onion and cilantro leaves. slice the lime and garnish your bowl of Sukhothai rice Noodles soup.