This Thai Chicken Noodle Soup is warm, spicy, and a hug in a bowl! With tender chicken, flavorful broth, and squiggly noodles, it hits the spot on chilly days.
You can easily customize it with your favorite veggies too! I like to throw in some extra cilantro on top—because who can resist more fresh herbs? 🌿
Ingredients & Substitutions
Rice Noodles: Flat rice noodles are perfect for this soup. If you can’t find them, spaghetti or any other noodles will work, though they’ll change the texture a bit!
Chicken: Boneless, skinless chicken breast is my go-to for its lean quality. Thighs are a great alternative if you prefer dark meat and want a richer flavor.
Coconut Milk: This adds creaminess and richness. If you’re looking for a lighter option, try unsweetened almond milk or low-fat coconut milk.
Red Thai Curry Paste: This gives the soup a spicy kick! If you want it milder, reduce the amount or use yellow curry paste instead.
Mushrooms: I love shiitake for their earthy flavor, but any mushrooms you have on hand will do just fine. Try adding bell peppers or snap peas for extra veggies!
How Do I Get the Flavors Just Right?
It’s all about layering flavors in this soup. Start by sautéing the garlic and ginger to release their fragrance, then add the Thai curry paste to enhance the aroma. This sets a flavorful base!
- Cook the garlic and ginger for just a minute to avoid burning them.
- When adding the broth and coconut milk, bring it to a gentle boil to blend the flavors without losing the creaminess.
- Taste the soup before serving! Adjust the seasonings with more fish sauce or lime juice to fit your taste, as these can really elevate the dish.
Remember, every ingredient plays a role in the overall flavor, so don’t skip any steps! Enjoy your cooking experience!
How to Make Thai Chicken Noodle Soup
Ingredients You’ll Need:
Main Ingredients:
- 8 oz rice noodles (flat, like pad thai noodles)
- 1 lb boneless, skinless chicken breast, thinly sliced
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tbsp red Thai curry paste
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice, plus extra wedges for serving
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and minced
- 1 cup mushrooms, sliced (such as shiitake or cremini)
- 1 red chili, sliced (optional for heat)
- 1/2 cup fresh cilantro, chopped, plus extra for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Thai Chicken Noodle Soup takes about 20 minutes of prep time and cooking time combined. In no time, you’ll have a warm, fragrant bowl ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Noodles:
Start by cooking the rice noodles according to the package instructions. When they’re ready, drain them and set them aside. Keep them warm while you prepare the soup!
2. Sauté the Aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger, sautéing them for about 1 minute until they’re fragrant. This step will add wonderful flavor to your soup!
3. Add the Curry Paste:
Next, stir in the red Thai curry paste and let it cook for another minute. This helps to release all those spicy, aromatic flavors that make this soup so delicious!
4. Create the Broth:
Pour in the chicken broth and coconut milk, stirring until well combined. Bring this mixture to a gentle boil, so everything heats up nicely.
5. Add Chicken and Vegetables:
Carefully add the sliced chicken and mushrooms to the pot. Lower the heat and let the soup simmer for about 7-10 minutes. The chicken should be cooked through and tender by this time.
6. Season the Soup:
Stir in the fish sauce, soy sauce, and lime juice. Give the soup a taste and adjust with salt, pepper, or more lime juice as needed to balance the flavors!
7. Serve the Soup:
To serve, divide the cooked noodles among bowls. Ladle the hot soup over the noodles so each bowl is filled with delicious flavors.
8. Garnish:
Finish off by garnishing with fresh cilantro, a few slices of red chili (if you like it spicy), and a wedge of lime on the side for extra brightness.
9. Enjoy!
Serve your Thai Chicken Noodle Soup immediately with chopsticks or a spoon, and enjoy every mouthful of this warm and flavorful dish!
This soup is the perfect combination of rich coconut milk, zesty lime, and aromatic herbs. Don’t forget to adjust the heat level to your taste; it can be as spicy as you like!
Can I Use Different Noodles?
Absolutely! While flat rice noodles work best for this recipe, you can substitute them with other noodles like spaghetti or udon if needed. Just be sure to adjust the cooking time according to the noodle type you choose!
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove, adding a little extra broth or water if it thickens too much.
Can I Make This Recipe Vegetarian?
Can I Make It Spicier?
For more spice, you can add extra red Thai curry paste or fresh chilies when cooking. If you want a milder version, reduce the amount of paste or use a less spicy variation. Adjust according to your heat tolerance!