Thai chicken noodle soup
Thai Chicken Noodle Soup is a light and flavorful dish, packed with tender chicken, soft noodles, and fresh herbs like cilantro and lime. It’s a wonderful mix of spicy, sour,…
Tip: save now, cook later.Thai Chicken Noodle Soup is a light and flavorful dish, packed with tender chicken, soft noodles, and fresh herbs like cilantro and lime. It’s a wonderful mix of spicy, sour, and a little bit sweet, making each bite really wake up your taste buds. The broth is usually clear but bursting with delicious Thai flavors like ginger, garlic, and chili.
I love making this soup when I want something comforting but not too heavy. It feels like a warm hug in a bowl, especially on chilly days or when I’m feeling under the weather. One trick I’ve found is adding fresh lime juice right before serving – it really brightens up all the flavors and makes it taste extra fresh.
My favorite way to enjoy this soup is with a squeeze of lime, a sprinkle of chopped peanuts for some crunch, and a handful of bean sprouts on top. It’s simple to make but always feels special, and it’s a great dish to share with friends or family who enjoy a bit of spice and lots of fresh flavor!
Key Ingredients & Substitutions
Red Curry Paste: This is the heart of the soup’s flavor. If you can’t find it, you can substitute with Thai red chili paste or a mix of chili powder and garlic, but the taste will be milder.
Coconut Milk: Adds creaminess and balances the spice. Full-fat coconut milk works best, but light coconut milk can be used for a lighter soup.
Fish Sauce: Brings umami and saltiness. For a vegetarian option, use soy sauce instead. If you need gluten-free, choose tamari or coconut aminos.
Rice Noodles: I like thin or medium rice noodles because they cook quickly and soak up the broth well. If unavailable, glass noodles or even thin spaghetti can be good substitutes.
Fresh Herbs & Lime: Cilantro and lime are must-haves for that fresh, bright finish. If you dislike cilantro, fresh basil or mint can add an interesting flavor twist.
How Do I Get the Perfect Balance of Flavors in Thai Chicken Noodle Soup?
The key to this soup is balancing spicy, sour, salty, and sweet flavors. Here’s how I do it:
- Start with aromatics: Sauté garlic, ginger, and chili gently to release their flavor without burning.
- Build the broth: Add curry paste first to bloom its flavors, then coconut milk and broth for richness.
- Taste and adjust: Add fish sauce for salt, lime juice for sour, and sugar for sweetness. I usually add little by little, tasting as I go.
- Cook chicken and veggies just right: Chicken cooks fast when thinly sliced, and fresh veggies like mushrooms and spinach should stay a bit tender, not mushy.
- Add noodles last: Putting noodles in the bowl before the soup helps them from overcooking in the hot broth.
Remember, fresh lime and herbs on top at serving time brighten the whole dish and bring that Thai soup to life!
Equipment You’ll Need
- Large pot – perfect for cooking the soup and simmering all the flavors together.
- Sharp knife – makes slicing chicken and veggies quick and easy.
- Cutting board – a sturdy surface for chopping ingredients safely.
- Wooden spoon or ladle – great for stirring the soup without scratching your pot.
- Fine mesh strainer (optional) – if you want to rinse noodles or strain broth for a smoother texture.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu – both soak up the broth well and add a fresh protein punch.
- Add julienned carrots or snap peas – they add crunch and sweetness to contrast the spicy broth.
- Use peanut butter stirred into the soup – for a creamy, nutty twist that pairs well with the spices.
- Top with fresh basil instead of cilantro – it gives a different but still bright herbal flavor.
How to Make Thai Chicken Noodle Soup?
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1-2 red Thai chilies, sliced (adjust to taste)
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- Juice of 1 lime
- 1 tablespoon brown sugar or palm sugar
- 1 boneless, skinless chicken breast, thinly sliced
- 4 oz rice noodles (thin or medium)
- 4 oz mushrooms, thinly sliced
- 1 red bell pepper, sliced
- 1 cup baby spinach leaves
- 2 green onions, chopped
- Fresh cilantro for garnish
- Lime slices for garnish
- Optional: bean sprouts and chopped peanuts for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20–25 minutes to cook. It’s a quick meal that comes together in under half an hour, perfect for a tasty weeknight dinner.
Step-by-Step Instructions:
1. Flavor Base
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, ginger, and sliced red chilies. Sauté for 1-2 minutes until you can smell their lovely aroma.
2. Build the Soup
Stir in the red curry paste and cook for an additional minute to let the flavors bloom. Pour in the chicken broth and coconut milk, mixing them well.
3. Season and Simmer
Add the fish sauce, soy sauce, lime juice, and brown sugar. Stir everything together and bring your soup to a gentle boil.
4. Cook the Chicken
Add the thinly sliced chicken breast to the pot. Let it simmer for 5-7 minutes until the chicken turns white and is cooked through.
5. Prepare Noodles and Veggies
Meanwhile, soak or cook the rice noodles following package instructions, then drain and set aside. Add mushrooms, red bell pepper slices, and baby spinach to the soup. Cook for 2-3 minutes, until the vegetables are tender but still fresh.
6. Serve and Garnish
Place a portion of noodles into serving bowls. Ladle the hot soup with chicken and veggies over them. Top each bowl with fresh cilantro and lime slices. If you have bean sprouts and peanuts, sprinkle those on top for some added crunch and flavor.
Enjoy your delicious, fresh, and comforting Thai Chicken Noodle Soup!
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just make sure to thaw the chicken completely before slicing and adding it to the soup. Thaw overnight in the fridge or use the cold water method for quicker thawing.
How Can I Make This Soup Vegetarian?
Replace the chicken with tofu or extra mushrooms, and swap chicken broth for vegetable broth. Use soy sauce instead of fish sauce to keep it vegetarian-friendly.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can make the broth and cook the chicken and veggies in advance. Store separately from the noodles and combine just before serving to prevent the noodles from getting soggy.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, and add fresh lime juice or herbs before serving to refresh the flavors.