Thai Chicken Noodle Soup

An ideal meal for the day after a fast (please refer to our article on Intermittent Fasting – here).

Gaia’s delicious Thai Chicken Noodle Soup recipe is light, nourishing and contains numerous spices that help aid digestion. A special recipe composition featured in Gaia’s second cookbook ‘Gratitude’, available at our online shop.

Serves 4


  • 500 ml chicken stock (see basics in ‘Gratitude Cookbook’)
  • 750 ml coconut milk
  • 6 kaffir lime leaves
  • 3 stalks lemon grass
  • 6 slices galangal
  • 4 coriander roots, washed and  sliced
  • 1 green chilli, sliced
  • 400g chicken meat (thigh or breast)
  • ½ tsp salt
  • 2 tsp coconut sugar
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 long red chilli, seeds removed, sliced thinly lengthways
  • Coriander leaves
  • 300g bean thread vermicelli noodles, soaked in boiling water for 10 mins and  drained


  1. Bruise kaffir lime leaves and slice lemon grass. Add to a pot with stock, coconut milk, galangal, coriander roots and chilli. Bring to a simmer over medium heat, turn heat to low and simmer for ½ hour.  Remove from heat and  leave stock for another ½ hour to infuse.
  2. Strain stock back into a pot and add chicken and remaining ingredients except noodles. Simmer for a few minutes over low heat until chicken is cooked. Check seasoning and adjust with more lime juice or fish sauce.

To Serve

Add noodles to a bowl, ladle over chicken and soup, garnish with coriander leaves and sliced chilli. Enjoy!

For more of Gaia’s recipes, find the ‘Gaia Gratitude Cookbook’ HERE