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Thai Roast Chicken Soup


Thai Roast Chicken Soup

Recipe By: Tom Hidas
Serving Size: 2


1 quart chicken stock
2 tablespoons fish sauce
1 ounce rice wine
1 teaspoon sugar
4 ounces dried rice noodles, soak in hot water 30 minutes
2 chicken thighs
1/2 tablespoon mushroom soy sauce
1/2 teaspoon five spice powder
1/2 teaspoon salt
1 teaspoon garlic, minced
2 tablespoons oil
mung bean sprouts


Toss the chicken with the mushroom soy sauce. Mix the salt and 5 spice powder together then sprinkle it onto the chicken thighs. Roast the chicken in a 400 degree oven until done (thermometer should read 165 degrees). When cool enough to handle, dice the chicken

Heat the oil in a small frying pan over gentle heat add the minced garlic and fry until the garlic turns golden brown. Immediately transfer the garlic oil into a bowl.

Bring the stock with fish sauce, rice wine and sugar to a boil. Drop the drained rice noodles into the simmering stock and cook for 30 seconds.

Distribute the noodles into 2 bowls add the stock, the diced chicken and mung bean sprouts. Garnish with the cilantro, scallions and the garlic oil.

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