Chicken Noodle Soup from Around the World

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As the weather cools down and winter nears, it’s time to start pulling out some warming soup recipes! Chicken Noodle Soup is one of our all time favourite dishes and if you’re cooking for a crowd, it’s safe to say almost everyone loves it. There are heaps of delicious chicken noodle soup recipes from around the world, but here are two of our favourites.

Thai Chicken Noodle Laksa Soup

Ingredients (to serve 4):

  • 2 teaspoons vegetable oil
  • 1/3 cup laksa paste
  • 4 cups chicken stock
  • 1 teaspoon soy sauce
  • 2 teaspoons brown sugar
  • 2 teaspoons lemon juice
  • 500g chicken breast fillets, thinly sliced
  • 400ml coconut milk
  • 250g Chang’s dried rice-stick noodles
  • 150g dried vermicelli noodles
  • 100g snow peas, trimmed
  • 1 tablespoon mint leaves
  • 1 tablespoon coriander leaves


  1. Heat a wok over high heat and add vegetable oil. Swirl to coat the work before adding laksa paste.
  2. Cook for 2 minutes or until fragrant, stirring regularly.
  3. Add stock, soy sauce, brown sugar and lemon juice and bring to the boil.
  4. Reduce the heat to medium and add the chicken.
  5. Cook, stirring occasionally for 5 minutes or until cooked through.
  6. Add coconut milk and cook for roughly 3 minutes or until heated through.
  7. Meanwhile place rice stick noodles in a large saucepan of boiling water and cook for 3 minutes.
  8. Add the vermicelli and snow peas and cook for 2 minutes or until noodles are tender.
  9. Drain and divide noodle mixture between bowls before topping with chicken mixture, mint and coriander.

Chinese Chicken Noodle Soup

Ingredients (to serve 4):

  • 5 cups chicken stock
  • 1 1/2 teaspoons grated fresh ginger
  • 1 1/2 teaspoons chopped fresh red chilli
  • 250g dried rice vermicelli noodles
  • 425g corn kernels
  • 2 single chicken breast fillets, thinly sliced
  • 3 shallots, thinly sliced
  • 2 cups baby spinach leaves


  1. Place the stock, ginger and chilli in a large saucepan over medium heat and bring to the boil.
  2. Add the noodles and corn and return the noodle mixture to the boil, cooking for 1 minute.
  3. Add the chicken and three-quarters of the shallots before cooking for a further 2 minutes or until the chicken is cooked through.
  4. Add the spinach and stir until the spinach starts to wilt.
  5. Divide the soup among serving bowls and top with remaining shallots.


**Today’s chicken noodle soup recipes are courtesy of

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