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Green And White Chicken Noodle Soup

Quiche 'n' Tell
Rice noodles in a coconut milk and chicken broth
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4


  • 2 heaped cups shredded cooked chicken thighs
  • 200 g Chinese flat rice noodles
  • 400 ml coconut milk
  • 11/2 litres chicken stock with fat removed
  • 2 cups Chinese cabbage shredded
  • 4-5 kaffir lime leaves
  • 4 fresh green chillies finely chopped
  • 3 cloves of garlic thinly sliced
  • 1 inch piece of ginger finely sliced
  • 1/2 cup rfresh coriander or cilantro roughly chopped
  • 1/2 cup fresh sweet basil roughly torn
  • 1/2 cup peanuts roasted and roughly crushed
  • 2 tbsps Thai fish sauce
  • Salt if required
  • Juice of 2 limes for drizzling


  • Boil water in a large pot, turn off the heat, put in the noodles, cover and let cook for 7-10 minutes. Drain, run under cold water and set aside.
  • In the same pot, pour in stock and coconut milk and gently bring to a boil. Lower to a simmer and toss in the ginger, garlic, green chillies and lime leaves. Cover and boil for 5-10 minutes until the flavours are well incorporated into the stock.
  • Now add the chicken, cabbage and fish sauce. Simmer for a further 5-7 minutes. Put in the noodles and basil and cook for 2 minutes more. Check the seasoning and turn off the heat.
  • Ladle immediately into deep bowls, drizzle with a dash of lime juice, sprinkle with coriander and crushed roasted peanuts and serve.