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    Thai Chicken Noodle Soup

    An ideal meal for the day after a fast (please refer to our article on Intermittent Fasting – here).

    Gaia’s delicious Thai Chicken Noodle Soup recipe is light, nourishing and contains numerous spices that help aid digestion. A special recipe composition featured in Gaia’s second cookbook ‘Gratitude’, available at our online shop.

    Serves 4


    • 500 ml chicken stock (see basics in ‘Gratitude Cookbook’)
    • 750 ml coconut milk
    • 6 kaffir lime leaves
    • 3 stalks lemon grass
    • 6 slices galangal
    • 4 coriander roots, washed and  sliced
    • 1 green chilli, sliced
    • 400g chicken meat (thigh or breast)
    • ½ tsp salt
    • 2 tsp coconut sugar
    • 2 tbsp fish sauce
    • 2 tbsp lime juice
    • 2 long red chilli, seeds removed, sliced thinly lengthways
    • Coriander leaves
    • 300g bean thread vermicelli noodles, soaked in boiling water for 10 mins and  drained


    1. Bruise kaffir lime leaves and slice lemon grass. Add to a pot with stock, coconut milk, galangal, coriander roots and chilli. Bring to a simmer over medium heat, turn heat to low and simmer for ½ hour.  Remove from heat and  leave stock for another ½ hour to infuse.
    2. Strain stock back into a pot and add chicken and remaining ingredients except noodles. Simmer for a few minutes over low heat until chicken is cooked. Check seasoning and adjust with more lime juice or fish sauce.

    To Serve

    Add noodles to a bowl, ladle over chicken and soup, garnish with coriander leaves and sliced chilli. Enjoy!

    For more of Gaia’s recipes, find the ‘Gaia Gratitude Cookbook’ HERE

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