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Thai rice noodle soup

for 4 persons

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  • 200 g Rice noodles
  • 2 red chillies
  • 1 1/4 l chicken stock
  • Salt
  • 1 tbsp light soy sauce
  • 2 tbsp lime juice
  • 2 tsp sugar 
  • 4 garlic cloves
  • 1 tbsp peanut oil
  • 150g bean sprouts
  • 1 spring onion and a bit of coriander to garnish

Remember products:

  • LEE KUM KEE Soy sauce
  • COCK Rice sticks
  • BRÄNDLE peanut oil
  • THAI PRIDE bean sprouts
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    Preparation time: approx. 25 minutes (plus cooking time)

  1. Let the rice noodles soak for 25 minutes in hot water. Then decant the water and set the noodles aside.

  2. Wash, pit and chop the chillies. Heat the chicken fond until it boils, then add salt, soy sauce, lime juice, chillies and sugar. Let simmer for 10 minutes, add the rice noodles and let simmer softly for another 3 minutes.

  3. Peel the garlic and chop it coarsely. Heat the wok and add oil. When it is hot add the garlic and roast until it starts getting brown, then take it out immediately and let drip off.

  4. Pour soup into bowls, besprinkle with garlic, add bean sprouts and the thinly sliced spring onion, garnish with coriander and enjoy your food!

Preparation Thai rice noodle soup