Thai chicken noodle soup
Thai chicken noodle soup is a bright and comforting dish that brings together tender chicken, chewy noodles, and a broth packed with fresh flavors like lemongrass, lime, and a little…
Tip: save now, cook later.Thai chicken noodle soup is a bright and comforting dish that brings together tender chicken, chewy noodles, and a broth packed with fresh flavors like lemongrass, lime, and a little kick of chili. It’s a bowl full of warmth with just the right balance of tangy, spicy, and savory all at once.
I love making this soup when I need something that’s both satisfying and light. The fresh herbs like cilantro and basil really make it special, and adding a splash of coconut milk can make the broth silky and extra cozy. I always keep some lime wedges on the side because squeezing a bit of fresh lime juice over the top just wakes up all the flavors for me.
My favorite way to enjoy Thai chicken noodle soup is with a handful of crunchy bean sprouts and a sprinkle of crushed peanuts for texture. It’s perfect for chilly evenings or any time you need a little pick-me-up. Plus, it’s easy to throw together, and everyone at the table ends up smiling with the delicious mix of ingredients.
Key Ingredients & Substitutions for Thai Chicken Noodle Soup
Chicken: Boneless, skinless chicken breasts are great because they cook quickly and stay tender. You can swap for chicken thighs if you prefer juicier meat.
Coconut Milk: Adds creaminess and balances the spices. If you want a lighter soup, use lite coconut milk or even regular milk with a touch of cream.
Red Curry Paste: This is the flavor base. If you don’t have red curry paste, try using Thai red chili flakes with a bit of tomato paste and garlic.
Lemongrass: It brings a fresh citrus aroma. If it’s hard to find, use a few strips of lemon zest instead.
Rice Noodles: I love using thin rice noodles for this soup because they soak up the broth well. If unavailable, try vermicelli or even soba noodles for a different but tasty option.
Fish Sauce: It adds umami and saltiness. Vegans or vegetarians can use soy sauce or tamari instead.
How Can I Get the Perfect Balance of Flavors in This Soup?
Balancing the tangy, salty, spicy, and sweet flavors is key. Here’s how to get it right:
- Start with the red curry paste for spice and aromatics—don’t rush this step, cook it well with garlic and ginger.
- Add coconut milk gradually to soften the heat and add creaminess.
- Season with fish sauce slowly—it’s salty, so go light at first.
- Squeeze in fresh lime juice at the end for bright acidity. Adjust to taste.
- Finish with a bit of brown sugar to cut through any bitterness and round out the broth.
Remember to taste as you go. This soup shines when these flavors come together harmoniously, so a little tweak here and there makes a big difference!
Equipment You’ll Need
- Large pot – perfect for simmering the soup and cooking the chicken evenly.
- Wooden spoon – great for stirring curry paste and ingredients without scratching your pot.
- Knife and cutting board – for slicing chicken, vegetables, and herbs safely and easily.
- Strainer or colander – handy to drain the rice noodles after cooking.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu to make a seafood or vegetarian version that still tastes great.
- Add baby bok choy or snap peas for extra crunch and green color.
- Use green curry paste instead of red for a milder, herbier flavor.
- Stir in a spoonful of peanut butter for a richer, nutty twist on the broth.
Thai Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 4 cups chicken broth
- 1 (14 oz) can coconut milk
- 1 tablespoon red curry paste
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 stalk lemongrass, chopped (white part only)
- 200 grams rice noodles (thin or medium width)
- 1 cup fresh spinach leaves
- 1 cup sliced mushrooms (button or cremini)
- 1 red bell pepper, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- Fresh cilantro leaves, for garnish
- Fresh red chili slices, for garnish (optional)
Time Needed
This recipe takes about 10 minutes to prep and 20 minutes to cook, so you’ll have a warm bowl of Thai chicken noodle soup ready to enjoy in around 30 minutes.
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat the vegetable oil in a large pot over medium heat. Add the minced ginger, garlic, and chopped lemongrass. Cook for 1 to 2 minutes until you smell their lovely aroma.
2. Add Curry Paste and Chicken
Stir in the red curry paste and cook for another minute to release its flavors. Then add the sliced chicken breasts and sauté for about 3 to 4 minutes until the chicken starts turning white but isn’t fully cooked.
3. Make the Broth
Pour in the chicken broth and bring the pot to a gentle simmer. Next, stir in the coconut milk, fish sauce, lime juice, and brown sugar. Let it simmer gently for about 10 minutes so that the chicken cooks completely and the flavors mingle.
4. Prepare the Noodles
While the broth simmers, cook the rice noodles following the package instructions, then drain and set aside.
5. Add Vegetables and Noodles
Add the sliced mushrooms, fresh spinach, and red bell pepper to the soup. Cook for another 2 to 3 minutes until the vegetables are tender. Then stir in the drained noodles to warm through.
6. Final Taste & Serve
Taste the soup and add more fish sauce or lime juice if you want a bit more saltiness or tang. Serve the soup in bowls, garnishing with fresh cilantro leaves and sliced red chili for some heat if you like.
Enjoy your creamy, colorful, and delicious Thai chicken noodle soup!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed before slicing and cooking. Thaw it overnight in the fridge or use the quick-thaw method by placing it in a sealed bag submerged in cold water.
Can I Substitute Rice Noodles with Another Type of Noodles?
Absolutely! If you don’t have rice noodles, try thin vermicelli, soba noodles, or even spaghetti as a last resort. Just adjust the cooking time according to the noodle type to avoid overcooking.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of broth or water if the soup thickens too much.
Can I Make This Soup Vegetarian or Vegan?
Yes! Substitute chicken with tofu or extra vegetables, use vegetable broth instead of chicken broth, and replace fish sauce with soy sauce or tamari for a plant-based version.