Thai Street Noodle Chicken Soup

This isn’t the chicken noodle soup of your childhood. We’re kicking things up a notch with Thai spice and peanut butter – a dynamic flavour duo.

  • Cooking time: 15 minutes
  • Makes: 8 cups (2 L) for 4 servings



1 tbsp (15 mL) peanut oil
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp (15 mL) finely grated ginger
.5 lb (250 g) skinless boneless chicken thighs or breasts
½ tsp (2 mL) each turmeric and salt
3 tbsp (45 mL) red curry paste
1 carton (900 mL) chicken broth
1 can (400 mL) coconut milk, preferably light
¼ cup (60 mL) peanut butter
3 button mushrooms, thinly sliced
1 tomato, diced
1 tbsp (15 mL) each fish sauce and lime juice
4 oz (125 g) rice noodles, preferably about ¼-inch (1-cm) thick


chopped peanuts
lime wedges


In a large pot, heat oil over medium heat. Add onion, garlic and ginger, stirring occasionally until soft, about 5 minutes. Meanwhile, very thinly slice chicken into bite-sized strips. Place in a bowl and toss with turmeric and salt. Add to onions and cook until chicken is done, about 2 minutes. Stir in curry paste.

Add broth, coconut milk, peanut butter and mushrooms. Bring to a boil, then cover, reduce heat and simmer about 10 minutes to allow flavours to blend, adding tomatoes to soup in the last 2 minutes. Stir in fish sauce, lime juice and salt to taste.

Meanwhile, break noodles in half and place in a large bowl. Cover with boiling water. Let stand until soft, about 5 minutes. Drain well.

Divide noodles between 4 large, deep soup bowls. Ladle soup over noodles. Garnish with cilantro, peanuts and a lime wedge.

 For a vegetarian version, try substituting tofu for chicken and vegetable broth for chicken broth.


Per serving (¼ recipe): 430 calories, 19 g fat (7 g saturated fat, 0 g trans fat), 35 mg cholesterol, 1970 mg sodium, 41 g carbohydrate, 2 g fibre, 6 g sugars, 22 g protein