Chicken Noodle Soup Travels to Thailand

October 30, 2014

There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.

Today: Chicken soup remixed -- filling enough to be a full meal and the perfect template for further experimentation.

Massaman-Inspired Chicken Noodle Soup

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Chicken soup has always been the girl next door. It's always there when you need it; it's consistent; it's soothing. This soup is what happens when that girl next door studies abroad in Thailand.

The Massaman curry style is easy-going and allows you to play with the ingredients and spices, so here are a few things to consider:

  • This dish takes under an hour to prep and cook. Let that sink in for a minute.
  • Not fond of udon noodles? Try out soba noodles, linguine, or whole-wheat spaghetti.
  • Perfect for packing up and bringing to sick friends or relatives, this soup is hearty enough to be a whole meal, no sides required.  
  • Consider adding a few other ingredients like lime juice, cilantro, or basil to give the soup a little more Thai flavor.
  • Serve it over rice and you've (almost) got yourself a classic curry.  

Massaman-Inspired Chicken Noodle Soup by hardlikearmour

Serves 4 to 5 (hearty portions)

6 cups chicken stock (or substitute 2 cans low-sodium chicken broth and 2 1/2 cups water)
1 tablespoon fish sauce, plus additional to taste
2 stalks lemongrass
A 4- to 5-inch-long piece ginger root, about 1-inch in diameter
4 large garlic cloves
2 Thai bird chiles (adjust to taste -- 2 gives the final soup a mild to medium amount of heat)
2 large chicken breasts (boneless, skinless or bone-in split)
3 large, fat carrots
10 to 15 baby yellow or red potatoes, depending on size
1/4 cup unsalted, roasted peanuts, plus additional for garnish
Salt (optional)
3 scallions (4 if they're really skinny)
1 1/2 teaspoons (1/2 tablespoon) sweet curry powder
1 cup full-fat coconut milk
2 packages pre-boiled udon noodles, 12 to 14 ounces total

See the full recipe (and save and print it) here.

Photo by James Ransom

Is there an undiscovered Food52 chicken recipe you love? Send us a paragraph or two at [email protected] about why you love it, and it could be next week's Winner, Winner, Chicken Dinner.

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See what other Food52 readers are saying.

  • ojailyn
  • Carlene Matthews
    Carlene Matthews
  • Lisa
  • hardlikearmour
  • gingerroot
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ojailyn November 6, 2014
I made this soup...simply delicious..I used lite coconut milk and I thought it was PERFECT! thanks
Carlene M. November 3, 2014
looked at it, made it, liked it very much. saved it in my favs and shared it with family
Lisa November 3, 2014
This sounds amazing, except for the fact i am allergic to coconut. May i leave that out? thanks!
hardlikearmour October 30, 2014
Thanks for featuring my soup! It needs to get back into my meal rotation now that it's officially chicken soup weather :-)
gingerroot October 30, 2014
Looking forward to making this! I agree with EmilyC, a wonderful choice. Thanks for the spotlight to remind me about it.
EmilyC October 30, 2014
Great choice! This soup has been on my "to-make" list for much too long. I need to change that.