Thai chicken soup with egg noodles


Try this quick chicken and egg noodle soup!
Here you are the rooster in the basket / Who is talking about sick food here?

Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients for: 2 people


Shan'shi ingredients

Additional ingredients

  • 150 g chicken (leg skinless & boneless)
  • 400ml chicken soup
  • 1 red pepper
  • 2 spring onions
  • 120 g peas (frozen)
  • 1 tbsp oil


  • Prepare egg noodles according to package instructions and set aside.
  • Cut the chicken into strips about 1 cm wide.
  • Heat oil in pasta saucepan and sauté chicken over medium heat. Mix in Sojasauce and Thai Curry Paste Red and pour in the chicken broth and Kokosmilch . Simmer gently.
  • Clean the peppers and cut into fine strips. Clean the spring onions and cut into rings about 0.5 cm thick.
  • Add the peppers, spring onions and peas and cook gently for another minute.
  • Divide the egg noodles into bowls or deep plates and pour the hot soup over them.
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Serve as a small side dish, crispy Shan’shi Krabbenchips .

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