Thai chicken noodle soup
Thai chicken noodle soup is a bright and comforting dish that brings together tender chicken, soft noodles, and a flavorful broth that's both tangy and a little spicy. You'll notice…
Tip: save now, cook later.Thai chicken noodle soup is a bright and comforting dish that brings together tender chicken, soft noodles, and a flavorful broth that’s both tangy and a little spicy. You’ll notice the fresh hits of lime, ginger, and herbs like cilantro mingling with the rich taste of coconut milk or broth, making each spoonful a perfect balance of warm and zesty.
I love making this soup when I want something that feels light but still satisfying. Adding fresh bean sprouts or chopped peanuts on top gives it a nice crunch, which I always look forward to. Plus, you can easily adjust the spice level to suit everyone’s taste, so it’s a great crowd-pleaser in our house.
One of my favorite ways to serve Thai chicken noodle soup is with a side of crusty bread or wrapped in a light lettuce leaf for an extra fresh bite. It’s the kind of meal that warms you up on chilly nights but still feels refreshing enough for warmer days. Whenever I make it, the whole family gathers around the table, and I always catch myself sneaking another bowl before dinner is even finished!
Key Ingredients & Substitutions
Red Curry Paste: This is the heart of your soup’s flavor. If unavailable, try Thai red curry sauce or a mix of chili powder and garlic. For less heat, reduce the amount or use milder curry paste.
Coconut Milk: Adds creaminess and balances the spice. Light coconut milk works to cut calories, or use full fat for richer taste. If avoiding coconut, try unsweetened almond milk but expect a different flavor.
Fish Sauce: This brings in salty umami. If you want a vegetarian or milder option, substitute with soy sauce or tamari. Just add it slowly and taste as you go.
Rice Noodles: I prefer thin rice noodles because they soak up the broth well. You can swap with glass noodles or even thin spaghetti if it’s tricky to find rice noodles.
Fresh Herbs & Lime: Cilantro and lime brighten the soup at the end. If you dislike cilantro, fresh parsley or basil can work. Always add lime juice last to keep the fresh zing.
How Do You Cook Chicken Without Overcooking in the Soup?
Chicken cooks quickly in hot broth, so it’s important to add it at the right time and watch it closely to keep it tender and juicy.
- Slice chicken thinly—this speeds up cooking and allows it to stay tender.
- Simmer gently, not boil hard, after adding chicken to avoid tough meat.
- Check for doneness after about 8 minutes; thin slices cook fast.
- Remove the soup from heat as soon as chicken is cooked through.
Following these tips really helps me get soft, juicy chicken in the soup every time without it turning rubbery.
Equipment You’ll Need
- Large pot – perfect for simmering the broth and cooking all the soup ingredients evenly.
- Sharp knife – helps you thinly slice the chicken, carrots, and onions easily.
- Cutting board – gives you a stable surface for chopping veggies and herbs safely.
- Measuring spoons and cups – for accurate amounts of curry paste, fish sauce, and lime juice.
- Slotted spoon or tongs – handy for handling the chicken slices without breaking them.
- Bowl – to soak or quickly soften the rice noodles before adding to the soup.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu to make it lighter or vegetarian-friendly.
- Add snap peas or baby spinach for extra crunch and bright green color.
- Use kaffir lime leaves or lemongrass in the broth for a more authentic citrus aroma.
- Top with crushed peanuts or sliced green onions for added texture and flavor.
How to Make Thai Chicken Noodle Soup
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 cup sliced mushrooms (such as cremini or button)
- 1 medium carrot, julienned
- 6 oz rice noodles (thin or medium width)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (plus extra lime wedges for garnish)
- 1 teaspoon brown sugar
- Fresh cilantro leaves, chopped (for garnish)
- Fresh basil leaves (optional)
- Sliced red chili or chili flakes (optional, for heat)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 20 minutes to cook, for a total of around 30 minutes. It’s a quick and flavorful soup that you can have ready in no time!
Step-by-Step Instructions:
1. Cook Aromatics:
Heat the vegetable oil in a large pot over medium heat. Add the thinly sliced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
2. Build the Soup Base:
Add the red curry paste to the pot and stir it for 1-2 minutes to bring out the flavors. Then pour in the chicken broth and coconut milk, stirring everything together. Bring this mixture to a gentle boil and reduce the heat to medium-low.
3. Add Chicken and Veggies:
Stir in the thinly sliced chicken breasts, mushrooms, and julienned carrots. Let the soup simmer gently for about 8-10 minutes until the chicken is cooked through and vegetables are tender.
4. Prepare Noodles:
While the soup simmers, soak the rice noodles in warm water for about 10 minutes until softened, then drain. Alternatively, cook the noodles according to the package instructions.
5. Combine and Season:
Add the softened noodles to the pot. Stir in the fish sauce, lime juice, and brown sugar. Taste the soup and adjust seasoning with salt, pepper, additional lime juice, or fish sauce as desired.
6. Serve and Garnish:
Remove the soup from heat and ladle into bowls. Garnish with fresh chopped cilantro, basil leaves (if you like), and a slice of lime. If you want a bit of heat, sprinkle some sliced red chili or chili flakes on top.
Enjoy your fresh, flavorful Thai chicken noodle soup – perfect for any day you want a warm, comforting meal!
Can I Use Frozen Chicken for Thai Chicken Noodle Soup?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the refrigerator overnight. Thawing ensures the chicken cooks evenly and stays tender in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup fully and refrigerate it for up to 2 days. Reheat gently on the stove before serving. If the noodles soak up too much broth, add a little extra chicken broth or water when reheating.
What Are Good Substitutes for Fish Sauce?
If you prefer a vegetarian or milder option, soy sauce or tamari works well instead of fish sauce. Add it gradually and adjust to taste so the soup maintains its savory umami flavor.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep noodles separate if possible to prevent them from getting mushy. Reheat slowly to retain the soup’s fresh flavors.
