There’s no Thai curry paste in this recipe, I promise.

With that being said, this Thai chicken noodle soup is still an easy throw together meal which is always a big tick in my book.

While I’m no stranger to eating food containing tamarind, I confessed that I have never used it in my cooking before. Not only this recipe has prompted me to bring home a bottle of tamarind paste, I was excited to be able to use tamarind paste in such a simple recipe! (As strange as this may sound, I often associate tamarind to complex Malaysian dishes.)

So I hope you’ll will like the recipe and happy hump day! 🙂

PrintThai Chicken Noodle Soup

2 Servings


  • Cooking oil
  • 1 tsp freshly grated ginger
  • 1 tsp turmeric powder
  • 500ml low-sodium chicken broth
  • 135ml light coconut milk (I used this brand)
  • 1 tsp tamarind puree (I used this brand)
  • 1 tsp sambal oelek + extra for topping (see below)
  • Fish sauce to taste
  • Brown sugar to taste
  • Boiling water
  • 100g rice stick noodles (vermicelli)
  • 100g mung bean sprouts + extra for garnish
  • 1/2 cup shredded roast chicken
  • Garnish

  • A small handful fresh coriander, roughly torn
  • 2 lime wedges
  • Additional raw mung bean sprouts for crunch
  • More sambal oelek optional


  1. In a medium sized pot, heat up 2 teaspoons of cooking oil. When the oil is hot, add ginger and turmeric powder and saute until aromatic over low heat.
  2. Pour the chicken broth into the pot carefully. Cover the pot with a lid and cook until the broth is bubbling.
  3. Add coconut milk, tamarind puree, sambal oelek, fish sauce and brown sugar. Allow the broth to cook until boiling point again, over low heat. This should give you enough time to blanch the noodles.
  4. Place the rice stick noodles in a bowl and pour boiling hot water over them, Make sure they are well submerged in the hot water and wait for 5 to 8 minutes until they are softened. Drain and divide equally into two serving bowls.
  5. The coconut broth should be bubbling by now. Add mung bean sprouts and turn off the heat. In the meantime, heat up the shredded chicken in microwave for a minute or so until it is well heated through.
  6. To serve:

  7. Ladle the broth over the noodles. Then top the noodle soup with shredded chicken, lime wedges and sambal oelek. Squeeze the lime before eating. Enjoy!


Adapted from Nigella Lawson, tweaked

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