Thai House Noodle Soup with Chicken and Rice Noodles

Thai house noodle soup is a flexible, home-style bowl of rice noodles and tender chicken in a fragrant, savory broth. Thai noodle soups vary by region and household; this version uses lemongrass, galangal, lime leaf, and fish sauce for a bright, balanced flavor, with herbs and lime added at the table.

Ingredients

8 oz (225 g) dried medium rice noodles
1 lb (450 g) boneless, skinless chicken thighs, thinly sliced
8 cups (1.9 L) low-sodium chicken broth
2 stalks lemongrass (about 60 g), tough outer layers removed and stalks bruised
1 oz (28 g) fresh galangal, sliced; or fresh ginger if galangal is unavailable
4 makrut lime leaves (about 2 g), torn once; remove the thick center rib if tough
2 medium shallots (about 60 g), thinly sliced
2 cloves garlic (about 6 g), lightly crushed
2 tablespoons (30 ml) fish sauce, plus more to taste
1 tablespoon (15 ml) light soy sauce
1 teaspoon (5 g) granulated sugar
1 cup (30 g) fresh bean sprouts, rinsed and drained
½ cup (15 g) fresh cilantro leaves and tender stems, roughly chopped
¼ cup (10 g) Thai basil leaves, or regular basil
2 green onions (about 30 g), thinly sliced
1 lime (about 60 g), cut into wedges
1 small red Thai chile (about 5 g), thinly sliced, optional

Instructions

Prepare the aromatics and chicken. Trim and bruise the lemongrass with the back of a knife so it releases its fragrance, then slice the galangal and shallots and crush the garlic. Cut the chicken across the grain into thin, even strips, about ¼ inch (6 mm) thick, so it cooks quickly and evenly. Keep the chicken separate from the ready-to-eat garnishes and wash your hands and cutting board after handling it.
Start the broth. Pour the chicken broth into a large pot and add the lemongrass, galangal, makrut lime leaves, shallots, and garlic. Bring it just to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Simmer uncovered for 20 minutes. A steady, quiet simmer draws out the aromatics without reducing the broth too aggressively; a hard boil can make it cloudy and evaporate too much liquid.
Soak the noodles while the broth simmers. Place the dried rice noodles in a large heatproof bowl and cover with very hot water. Soak for the time on the package, usually 8 to 10 minutes, until flexible but still slightly firm in the center. Drain well. Noodle thickness and brands differ, so use the package directions as your guide rather than leaving the noodles in hot water until they turn soft. If the package calls for boiling instead of soaking, follow that method and drain the noodles promptly.
Season the soup. Stir the fish sauce, light soy sauce, and sugar into the simmering broth. Taste a spoonful: it should be savory and aromatic, with enough salt to season the noodles but not so much that the herbs and lime disappear. Add a little more fish sauce for saltiness, or a splash of water if the broth tastes too concentrated. Fish sauce brands vary in strength, so make small adjustments.
Cook the chicken. Raise the broth to a gentle simmer and add the sliced chicken, separating any pieces that stick together. Cook for about 6 to 8 minutes, stirring once or twice, until the thickest pieces reach 165°F (74°C) on a food thermometer; this is the USDA FSIS safe minimum internal temperature for poultry. Avoid a rolling boil, which can toughen the chicken. If the slices vary in thickness, check more than one piece.
Finish and assemble. Remove the lemongrass, galangal, and lime leaves with tongs or a slotted spoon; they have infused the broth but are not pleasant to chew. Divide the drained noodles among four warm bowls. Ladle the hot broth and chicken over them, then add bean sprouts, cilantro, Thai basil, and green onion. The heat softens the sprouts slightly while leaving them crisp.
Serve with fresh seasoning. Put lime wedges and sliced chile on the table so each person can adjust their bowl. Squeeze lime in a little at a time, tasting as you go. The soup should taste savory first, with a fresh citrus finish and optional chile heat, rather than sharply sour or overwhelmingly salty.

Tips

Use galangal if you can find it. Galangal has a sharper, piney, citrus-like aroma that is characteristic of many Thai soups. Fresh ginger is a practical substitute, but it tastes warmer and less citrusy, so the broth will be different. Frozen galangal works well; add it straight from the freezer.
Keep the noodles and broth apart until serving. Rice noodles continue absorbing liquid after they are drained. Dividing them into bowls and ladling broth over them helps prevent a pot of soup from turning starchy or leaving you with swollen, soft noodles.
Season in layers, not all at once. Fish sauce and soy sauce are both salty, and broth can vary considerably. Start with the listed amounts, taste after they dissolve, and adjust with small additions. Lime is best added to individual bowls because its brightness fades when boiled.
Make the aromatics easy to remove. Bruise the lemongrass rather than chopping it into small pieces, and leave the lime leaves in large pieces. This lets them flavor the soup while making them easy to lift out before serving.

Serving Suggestions

Serve the soup as soon as the bowls are assembled, while the broth is hot and the noodles are still springy. Put extra lime wedges, fish sauce, sliced chile, and herbs on the table so people can adjust their own portions. If you offer chile, keep it separate; its heat can build quickly, especially in a mild broth.

For a more filling meal, add a small plate of steamed greens, such as gai lan or bok choy, or serve the soup with sliced cucumber and a simple salad. A side of jasmine rice is not necessary because the bowl already contains noodles, but a small serving can suit anyone who wants a heartier meal. Keep side dishes relatively plain so they do not compete with the fragrant broth.

Variations

Use shrimp instead of chicken. Replace the chicken with 1 lb (450 g) peeled, deveined shrimp. Add them to the gently simmering broth and cook until opaque and at least 145°F (63°C) internally, checking with a food thermometer. Shrimp cook faster than chicken, so begin checking after a few minutes and remove them as soon as they are done.

Make it vegetarian. Use 8 cups (1.9 L) vegetable broth, replace fish sauce with 2 tablespoons (30 ml) soy sauce or a vegetarian fish-sauce alternative, and omit the chicken. Add 8 oz (225 g) sliced firm tofu and simmer it in the broth for about 5 minutes to warm through. The result will be less savory and meaty than the chicken version; a little extra soy sauce or a spoonful of mushroom seasoning can add depth.

Add vegetables to the bowl. Thinly sliced napa cabbage, bok choy, mushrooms, or carrots can go into the broth during the last few minutes of cooking. Add firmer vegetables first and tender leaves near the end so they keep some texture. For a richer, more substantial bowl, top with a halved soft-boiled egg; prepare and handle eggs safely, and keep the yolk fully cooked if serving someone who needs extra food-safety caution.

Adjust the noodle texture. Thin rice vermicelli cooks faster and gives a delicate bowl, while wider rice noodles feel more substantial. Follow the package directions for the noodle you choose. Glass noodles can also be used, though they have a chewier, more slippery texture and a less distinct rice flavor.

Storage and Reheating

For the best texture, store the broth and chicken separately from the noodles, bean sprouts, herbs, and lime. Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. Cooked soup components keep for 3 to 4 days in the refrigerator; cooked noodles are also best within that window, though they may soften as they sit. Do not store fresh garnishes in the hot broth, since they lose their crispness and fresh flavor.

Reheat the broth and chicken in a saucepan over medium heat, stirring occasionally, until they reach 165°F (74°C), measured with a food thermometer. Add a splash of water or broth if the liquid has reduced. Warm the noodles separately by dipping them briefly into hot water, then drain and place them in bowls before adding the reheated soup. Add fresh herbs, sprouts, and lime only after reheating. Freeze broth with chicken for up to 2 months for best quality; freeze noodles separately only if necessary, since their texture may become softer after thawing. Thaw frozen portions in the refrigerator before reheating.

Frequently Asked Questions

Is Thai house noodle soup a single traditional recipe?

No. Thai noodle soups include many regional and household styles, with different broths, noodles, meats, and seasonings. “House noodle soup” is a useful description for a flexible home-style bowl rather than one fixed formula. This recipe is a clear, aromatic version and can be adjusted to the ingredients available.

Can I make the broth ahead?

Yes. You can simmer and season the broth a day ahead, then cool it promptly and refrigerate it in a covered container. Reheat it to 165°F (74°C) before serving, cook the chicken in the reheated broth, and prepare the noodles and garnishes fresh. Keeping these parts separate preserves the noodles’ texture.

Can I use chicken breast instead of thighs?

Yes. Slice boneless, skinless chicken breast into even strips and add it in the same way. Breast meat is leaner and can become dry if overcooked, so check the thickest pieces with a thermometer and remove them from the heat as soon as they reach 165°F (74°C). Thighs are more forgiving and stay tender in a simmering broth.

What if I cannot find makrut lime leaves?

The soup will still be good without them, though it will lose some of its distinctive citrus-floral aroma. Use a wide strip of lime zest as a substitute, taking care to avoid the bitter white pith, and remove it before serving. A little extra fresh lime at the table adds brightness but does not completely reproduce the leaves’ fragrance.

How do I keep the noodles from sticking together?

Drain them thoroughly and divide them among bowls soon after soaking. If you need to hold them briefly, toss them with a small amount of neutral oil and keep them covered at room temperature only while you finish the soup; do not leave cooked noodles out for more than 2 hours. For longer holding, refrigerate them promptly and loosen them with hot water when serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).