Go Back
Thai cuisine has garnered immense popularity worldwide for its vibrant flavors, aromatic spices, and harmonious balance of sweet, sour, salty, and spicy elements. It has become a favorite for food enthusiasts who appreciate the rich culinary traditions and fresh ingredients that characterize this Southeast Asian cuisine. One dish that exemplifies the essence of Thai cooking is the Thai Chicken Noodle Soup. This comforting bowl of goodness combines the heartiness of chicken with the lightness of broth, making it a perfect meal for any occasion, whether you're seeking a warm hug on a chilly day or simply craving something flavorful.

THAI CHICKEN NOODLE SOUP

Experience the warm embrace of Thai Chicken Noodle Soup, a perfect blend of vibrant flavors and comforting textures. Packed with tender chicken, creamy coconut milk, and fresh vegetables, this dish is as nutritious as it is delicious. Discover the step-by-step recipe that makes this Thai classic easy to prepare right at home. Click through to find out how to whip up a cozy bowl of this delightful soup that will satisfy your cravings and impress your guests!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

4 cups chicken broth

1 can (14 oz) coconut milk

200g rice noodles

2 tablespoons red curry paste

1 tablespoon fish sauce

1 tablespoon lime juice

1 teaspoon sugar

1 tablespoon vegetable oil

3 green onions, sliced

1 cup mushrooms, sliced

1 red bell pepper, thinly sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Salt and pepper to taste

Instructions
 

Prepare the Ingredients: Start by slicing the chicken thighs, mushrooms, bell pepper, and green onions. Set them aside.

    Cook the Noodles: In a large pot, cook the rice noodles according to package instructions. Drain and set aside.

      Sauté the Chicken: In the same pot, heat the vegetable oil over medium heat. Add the chicken pieces and sauté for about 5-7 minutes, until browned and cooked through. Remove the chicken and set it aside.

        Make the Broth: In the same pot, add the red curry paste and cook for 1 minute until fragrant. Then, pour in the chicken broth and coconut milk. Stir to combine.

          Add Vegetables: Bring the broth to a gentle simmer. Add sliced mushrooms, red bell pepper, fish sauce, lime juice, and sugar. Cook for about 5 minutes, or until the vegetables are tender.

            Combine Ingredients: Return the cooked chicken to the pot. Taste the broth and adjust for salt and pepper. If you prefer a spicier soup, add a bit more red curry paste.

              Serve the Soup: To serve, place a portion of noodles in a bowl, ladle the hot soup over them, and garnish with sliced green onions and fresh cilantro.

                Add Lime: Serve with lime wedges on the side for squeezing over the soup.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4