Thai Noodle Soup
4 servings
70 minutes
Thai noodle soup is a culinary creation that reflects the spirit of Thai cuisine. Its history roots in the street food traditions of Thailand, where aromatic broths blend with spices and fresh ingredients. This soup has a balanced flavor, with tender chicken fillet harmonizing with crunchy cabbage, the heat of chili pepper, and the zest of garlic. Soy sauce and rice vinegar give it a characteristic Asian richness, while cilantro and green onions finish the composition with fresh notes. This soup warms, invigorates, and provides rich gastronomic pleasure, making it perfect for both a cozy dinner and a refreshing lunch.
1
Wash, peel, and chop the carrot coarsely.
- Carrot: 1 piece
2
Clean and cut 1 onion and 1 head of garlic in half.
- Onion: 2 heads
- Garlic: 2 heads
3
Cook broth from the prepared vegetables.
- Carrot: 1 piece
- Onion: 2 heads
- Garlic: 2 heads
4
Peel the remaining onion and slice it into half-rings, and slice the garlic into plates.
- Onion: 2 heads
- Garlic: 2 heads
5
Chop half a cabbage (150 g) coarsely.
- White cabbage: 300 g
6
Remove seeds from the chili pepper and cut it in half.
- Green chili pepper: 1 piece
7
Add onion, garlic, chopped cabbage, half a chili pepper, clove, and rice vinegar to the broth. Boil on high heat for a few minutes, then strain through a sieve into another pot.
- Onion: 2 heads
- Garlic: 2 heads
- White cabbage: 300 g
- Green chili pepper: 1 piece
- Cloves: 3 pieces
- Rice vinegar: 1 tablespoon
8
Finely chop the remaining cabbage.
- White cabbage: 300 g
9
Cut the chicken fillet into thin strips.
- Chicken breast fillet: 200 g
10
Bring the broth to a boil, add chicken and cabbage, then after a minute add rice noodles and cook the soup until the pasta is done according to the package instructions.
- Chicken breast fillet: 200 g
- White cabbage: 300 g
- Rice noodles: 100 g
11
Chop cilantro, soybean sprouts, and the remaining chili pepper finely.
- Cilantro: 1 bunch
- Soybean sprouts: 100 g
- Green chili pepper: 1 piece
12
Slice the green onion thinly on a diagonal.
- Spring onion: 1 bunch
13
Serve the soup with soy sauce, garnished with cilantro, soy sprouts, green onions, and chili.
- Soy sauce: 70 ml
- Cilantro: 1 bunch
- Soybean sprouts: 100 g
- Spring onion: 1 bunch
- Green chili pepper: 1 piece
