Thai Rice Noodle Soup


  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 medium carrot, peeled and sliced
  • 2 cups chicken broth
  • 1 cup water
  • 1 teaspoon fish sauce

  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon chili flakes (optional)
  • 4 ounces rice noodles
  • 1 cup sliced cooked chicken or tofu
  • 1 cup bean sprouts
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh basil
  • 1 lime, cut into wedges


  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, and carrot and cook until the vegetables are tender, about 5-7 minutes.
  2. Add the chicken broth, water, fish sauce, brown sugar, turmeric, cumin, coriander, and chili flakes (if using) to the pot. Bring the mixture to a boil.
  3. Add the rice noodles and cook until they are soft, about 5-7 minutes.
  4. Stir in the sliced chicken or tofu and bean sprouts and simmer for an additional 2-3 minutes.
  5. Garnish the soup with cilantro, basil, and lime wedges. Serve hot and enjoy!

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Soup Recipes

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