A bit of a kick from Thai chilli sauce makes all the difference with chicken noodle soup. You can also use leftover cooked chicken which cuts down the prep time a bit.
Used different ingredients. This didn't seem really Thai-ish to me except for the chilli sauce at the end. So I added a small stalk of lemon grass that I whacked with my rubber mallet to crush it a bit, and a few kaffir lime leaves to the stock while it simmered. I also added a teaspoon full of something called "Hot Spice Powder" which I picked up at our local asian market. The ingredient list is: white pepper, salt, spice; so I'm not really sure what all is in it, but it tasted good in the soup. Will definitely make it again. Oh, and I removed the lemon grass and lime leaves before serving. Thanks for the recipe! - 29 Sep 2008
This was pretty good.. I may cut back on the amount of noodles next time because after a day or two they absorbed all the juice. I'll continue making this recipe from time to time. - 29 Sep 2008
Fantastic one pot recipe - easy, healthy, filling and looked great when served. There was no need for me to add any extra seasoning during the cooking process. Thai sweet chilli sauce complemented the dish perfectly. There was just enough flavour from the stock, leeks and from poaching the chicken in the soup base. Thanks for posting this recipe, Jessica. Definitely a dish I will make regularly. - 29 Sep 2008