Thai Rice Noodle Soup with Bok Choi and Nam Prik
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This easy Thai Rice Noodle Soup with Bok Choy and Thai Nam Prik sauce is an intensely flavored, savory comfort food dish that is ready in just 10 minutes! I love serving this hot, soothing bowl on weeknights – it is also easily customizable to your family tastes!
I love this simple Thai Rice Noodle Soup recipe for those nights when I want something hot, delicious and full of Asian flavors, but when I don’t have much time to actually cook.
For me, it’s ultimate comfort food.
To achieve that delicious Asian broth flavor here you only need a few simple ingredients added to store-bought chicken stock. It couldn’t be easier or more delicious.
Then you just need to add your favorite vegetables and proteins!
My German grandmother would make often make a dish like this. To her signature chicken broth, she would add noodles, and sliced boiled eggs, and garnish with scallions.
Anytime we needed a little comfort, a little extra goodness, something simple yet incredibly warm and comforting, this soup would immerge.
Over the years, I’ve followed that tradition.
While I make many variations of her soup, this is one of the easiest, quickest, and most flavorful!
What is Nam Prik?
Be sure not to skip the traditional Nam Prik, a popular Thai condiment made from fish sauce, brown sugar, chilies and lime that’s easy to make at home.
The Nam Prik is responsible for a lot of the flavor in this soup. Depending on your heat tolerance, substitute the chili peppers accordingly.
It keeps for two weeks and is great alongside rice, soups, grilled meats and stays, and even steamed greens.
The flavors intensify as it sits, so it only gets better with time.
Frequently Asked Questions
Yes, just be sure to use vegetable stock and a vegan brand of fish sauce. Use this to taste in the Nam Prik as brands vary.
Sure! Thinly cut steak, shredded chicken or cooked shrimp would all be delicious additions.
Yes, just remove the seeds and white membrane from the chilies before adding them to the soup. But do try them because they add a load of flavor. Also, hot chilies might be good for us. According to this BBC article “researchers speculate that it could be that capsaicin is helping increase blood flow, or even altering the mix of your gut bacteria in a helpful direction.”
If you enjoyed this recipe on 31 Daily, you might also enjoy:
- Pad Thai Soup with Beef and Rice Noodles
- Homemade Instant Noodle Cups with Vegetables
- Coconut Red Curry Noodle Soup with Shrimp
- Longevity Noodles with Chicken and Ginger
- Thai Panang Curry with Chicken and Noodles
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Thai Rice Noodle Soup with Bok Choy and Thai Nam Prik
Ingredients
Stock
- 4 cups chicken stock or vegetable stock
- 2 cups water
- 3 large garlic cloves minced
- 1- inch fresh ginger minced (about 2 teaspoons)
- 2 tsp sugar
- 2 tablespoons soy sauce
- 1-1/2 tablespoons dry sherry
- 1/4 teaspoon sesame oil
Soup
- 1 package wide rice noodles like A Taste of Thai, affiliate link
- 4 baby bok choy sliced in half with some leaves removed and chopped
- 2 boiled eggs increase to 4 if you want a whole egg per serving
Thai Nam Prik (Traditional Thai Condiment)
- 2/3 cup Thai Chili peppers or Bird's Eye chilis, which are very hot, thinly sliced
- 5 tablespoons Fish Sauce
- 2 teaspoons brown sugar
- 1/2 lime juiced
Instructions
- Add all of the stock ingredients into a soup pot and bring to a boil. Reduce the heat and let the stock simmer for 5 to 10 minutes.
- Meanwhile, cook the noodles according to package instructions, boil the eggs, and prepare the Nam Prik Nam. Also prep the baby bok choy by slicing in half or in quarters depending on the size. Chop of the leaves and set aside.
- Add the baby bok choy and leaves to the soup and cook for another 1 to 2 minutes, or until it is wilted.
- Divide cooked noodles into the bowls, pour the fragrant broth into each bowl, making sure each has bok choy and leaves, then garnish with sliced or halved boiled eggs.
- Garnish with Thai Nam Prik, and freshly ground black pepper.
Thai Nam Prik (Traditional Thai Condiment)
- Combine thoroughly the ingredients and mix until well blended. Store in airtight container up to two weeks. I always refrigerate mine. Serve this condiment with fried rice, grilled meats, soups (like this one) or even with plain rice.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.