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
- Smash the garlic, the roots from the coriander and the black pepper corns in a pestle and mortar.
- In a soup pan, boil the water and throw in this mixture.
- Add the onion, radish, chicken legs, stock and sugar. Cover the pan and simmer for 50 minutes until the chicken is nice and soft.
- 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.
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.