Chicken Noodle Soup

Chicken Noodle Soup

Guay Taew Gai

Serves 2-4 Cooks in 60 minutes Difficulty Easy

I am keeping things super simple for my latest recipe and there are not many dishes simpler than a really tasty chicken noodle soup. It’s more of a Chinese style soup but still very popular here in Thailand.

The ingredients are simple too and you should have no problems sourcing everything from a decent supermarket. If you can not find the garlic in oil, you could use normal garlic and fry before hand to make it crispy.

I was recently asked to teach this soup as my Khao Lak Thai cooking class, so here’s my Guay Taew Gai as we call chicken noodle soup here.


  • 4 chicken legs
  • A handful of rice noodles, one per bowl
  • A handful of bean sprouts, one per bowl
  • 8 cloves of garlic
  • 1 whole garlic from a jar of garlic in oil (finely chopped, fried slowly in oil until a little crispy)
  • 2 sprigs coriander
  • 2 spring onions, chopped
  • 10 black pepper corns
  • 1/2 a white radish sliced around 1cm thick
  • 1/2 onion, quartered
  • 2 tbsp chicken stock
  • 1/2 – 1 tbsp sugar
  • 1.5L water


  1. Smash the garlic, the roots from the coriander and the black pepper corns in a pestle and mortar.
  2. In a soup pan, boil the water and throw in this mixture.
  3. Add the onion, radish, chicken legs, stock and sugar. Cover the pan and simmer for 50 minutes until the chicken is nice and soft.
  4. In a separate pot, boil some water. Then dunk one portion of noodles and bean sprouts at a time, for 30 seconds in the boiling water. Drain and put into individual soup bowls.

To Serve

Add a piece of chicken to each bowl and fill with soup. Top with the coriander leaves, spring onions and the crispy garlic.

Hope you enjoy Guay Taew Gai by Apple 🍎 Riverside Thai Cooking in Khao Lak.

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