How to make Thai Noodle Soup -

The mingling flavours of galangal, lemongrass and kaffir lime leaves is heavenly.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Noodles (नूडल्ज़ ), Galangal (गलांगल )

Cuisine : Thai

Course : Soups

Thai Noodle Soup

Thai Noodle Soup Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Thai Noodle Soup Recipe

  • Noodles boiled 250 grams

  • Galangal finely chopped 1 teaspoon

  • Lemon grass finely chopped 1 tablespoon

  • Fresh red chillies sliced diagonally 1-2

  • Kaffir lime leaves 3-4

  • Oil 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Carrot peeled and cut into small cubes 1 medium

  • Corn kernels boiled ¼ cup

  • Salt to taste

  • Coconut milk ½ cup

  • Cornflour/ corn starch slurry 1 tablespoon

  • Juice of ½ lemon


Step 1

Heat oil in a non-stick pan. Add garlic and sauté till fragrant.

Step 2

Add galangal, lemongrass and fresh red chillies, mix and sauté for 1minute.

Step 3

Add 1 cup water, carrot and corn kernels. Tear kaffir lime leaves and add along with salt, stir and bring to a boil.

Step 4

Add coconut milk, mix well and cook for 2 minutes. Add cornflour slurry, mix well and cook till the mixture thickens a little. Add lemon juice, mix well and bring to a boil.

Step 5

Place a portion of noodles in individual soup bowls. Pour the soup over and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.