Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the curry paste and fish sauce are gluten-free (most are).


"Falling in love is like eating mushrooms, you never know if it's the real thing until it's too late." -Bill Ballance, Radio Host

The refrigerator light goes on...

This Thai soup uses a few ingredients that may not be as familiar to some. The first is fish sauce. Fish Sauce is an all purpose Asian flavoring used throughout Southeast Asia. A Vietnamese colleague once said, "We put it on everything."

It is essentially a concentration of anchovies and brings an umami flavor to dishes much like soy sauce or Worcestershire sauce does. Like soy sauce, it is very salty, with a tablespoon having as much as 1,500 mg of sodium. Thai Kitchen brand is in most stores and contains about 700 mg of sodium per tablespoon, so it is a fair alternative, but use sparingly.

Most Thai dishes like this one are more authentic using shiitaki mushrooms, but they are more expensive. A good alternative is thickly sliced crimini. They are meatier and give the soup more texture (and are about 1/3 the cost of shiitaki).

There are great brown rice noodles on the market now for all recipes that call for cellophane or rice noodles. They have a lot more fiber and a nice nutty flavor.


Thai Chicken Noodle Soup

Servings: 4 | Serving size: about 2 1/2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied and keeps well for about 48 hours in the refrigerator. Reheat gently.

Thai Chicken Noodle Soup recipe from Dr. Gourmet


Place a large pot over medium-high heat.

Add chicken thighs and cook, stirring frequently, for about five minutes or until lightly browned.

Remove to a bowl and set aside.

Add 2 teaspoons oil to the pot and add the mushrooms.

Reduce the heat to medium and sauté, stirring occasionally for about 10 minutes until well browned.

Remove to a bowl and set aside.

Add two teaspoons of the sesame oil to the pan.

Add the ginger, garlic and jalapeno and cook for two minutes. Stir frequently.

Add the carrots, coconut milk, vegetable stock, curry paste and fish sauce and return the chicken to the pot.

Stir gently and simmer the soup very slowly, uncovered, for 20 minutes. Do not allow to boil.

While the soup is simmering, place the water in another stock pot and bring to a boil.

Add the pad Thai noodles and cook according to package directions until just al dente - do not overcook.

When ready to serve, place 1/4 of the drained pad Thai noodles in the bottom of each bowl, add the soup, then garnish with 1 Tablespoon cilantro leaves.

Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 4

Amount Per Serving

Calories 536 Calories from Fat 117
% Daily Value
Total Fat 13g 17%
    Saturated Fat 5g 25%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 107mg 36%
Sodium 580mg 25%
Total Carbohydrates 71g 26%
    Dietary Fiber 7g 25%
    Sugars 10g
Protein 32g
Vitamin K 67mcg