Noodle Soup

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25 min Serves 2

Penn's Thai Noodle Soup · Gwithieow

Thai chicken soup. Authentic comfort food.


  • 200g Thai Gold Rice Noodles (equivalent to a half pack)
  • 200g meat / seafood / tofu
  • 1 teaspoon Thai Gold Fish Sauce
  • 1 clove garlic, finely chopped
  • 1 teaspoon raw sugar (optional)
  • 250ml chicken stock
  • 1 teaspoon Thai Gold Light Soy Sauce
  • 1 medium onion, chopped
  • 1 root of fresh ginger, sliced
  • For Garnish:

  • 25g fresh bean sprouts
  • 3 stalks fresh coriander
  • 3 stalks spring onion, finely chopped.
  • 2 fresh red chillies, sliced.


  1. Cook the rice noodles for 8 to 10 minutes and rinse with cold water
  2. Add 500ml water to a saucepan, add ginger and garlic, boil for 10 minutes.
  3. Reduce the heat to a simmer.
  4. Add the meat, sugar, fish sauce, light soy sauce and stock and cook for five minutes.
  5. Serve in a large soup bowl, about half full
  6. Add the rice noodles to the soup bowl
  7. Garnish and serve
  8. Noodle soup is a standard lunch dish in Thailand.


  • Hot or not? Not hot at all, add dried crushed chilies to spice up according to taste.
  • Variation: The best meat is probably chicken drumsticks, the longer you can leave this soup simmer the better the flavour.


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