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Japan Meets Thailand in this Aromatic Chicken Noodle Soup


Japanese udon noodles meet Thai flavors in this comfy, aromatic soup you'll love to crave.

© Gourmandize / Silvia Santucci

Japanese-Thai Udon Noodle Soup

Chewy Japanese udon noodles are the perfect match for Thai flavors in this spicy, satisfying soup you'll want to snuggle up with on a cold winter's day. Its fragrant broth is boosted by warm spices like star anise and cloves, while a hint of chili paste lends the perfect kick. For a vegetarian version, simply omit the chicken breast. Either way, it's sure to become a new favorite in your noodle soup rotation.

Ingredients (4 servings):

  • 3 1/2 oz. udon noodles
  • 1/2 lb boneless skinless chicken breasts
  • 1 tbsp vegetable oil
  • 1 green bell pepper
  • 1-2 medium-size carrots
  • 4 spring onions
  • 4-cm piece fresh ginger
  • 1/2 cup water
  • 1/2 cup coconut milk
  • 1 tbsp lime juice
  • 4 tbsp frehs cilantro, chopped
  • 2 garlic cloves, chopped
  • 1 tsp Thai red chili paste* (nam prik pao)
  • 1/2 tsp ground cumin
  • 1 star anise
  • 2 cloves
  • Salt, pepper
  • Peanuts, chopped (optional, for garnish)
  • Thai red chili, thinly sliced (optional, for garnish)

*Can be replaced with chili garlic sauce, Sriracha, or any preferred spicy Asian sauce

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Chef Tips and Tricks

VIDEO: Salted Caramel Thumbprint Cookies

These salted caramel thumbprint cookies are easy to make and super delicious!


  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate


  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!

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