Best Thai Chicken Noodle Soup Recipe

I love making my Thai Chicken Noodle Soup for those busy weeknights. This bowl features tender chicken, vibrant red bell pepper, and fresh ginger mingled with coconut milk, lemongrass, and lime juice, perfectly balanced. The flavorful combination of Thai red curry paste and fragrant basil makes every spoonful simply irresistible.

I’ve always been a fan of trying new twists on classic dishes so when I discovered this Best Thai Chicken Noodle Soup recipe I knew I had to give it a try. I was pleasantly surprised by how quickly it all came together in only 30 minutes.

Imagine tender pieces of boneless chicken breasts simmering in a blend of rich chicken broth and creamy coconut milk, with a kick from Thai red curry paste and the bright flavors of bruised lemongrass. Add in rice noodles, minced garlic and ginger, and vibrant veggies like julienned carrot and thinly sliced red bell pepper and you get a soup thats as satisfying as it is easy to make.

The splash of lime juice mixed with fish sauce creates an authentic Thai flavor that really sings, and topping it off with fresh cilantro, Thai basil, and green onions just seals the deal. This recipe is my new go-to for a quick and delicious meal.

Why I Like this Recipe

I like this recipe for a few reasons. First, I love how fast and simple it comes together. I mean, making a scrumptious soup in only about 30 minutes is totally awesome, especially when I don’t have a lot of time. Second, the flavor is so unique. The coconut milk and Thai red curry paste mix with the lemongrass and basil gives it that rich, tangy, and slightly spicy kick that really keeps me coming back for more. Third, I really appreciate how versatile it is. I can always add a few extra veggies or adjust the spices to suit my mood, which makes me feel like I own it. Finally, there’s something really comforting about a bowl of warm homemade soup that makes my day just a bit better.

Ingredients

• Chicken: It gives lean protein thats great for muscle repair and makes the soup hearty.
• Coconut milk: Creamy and rich with a natural sweetness, plus healthy medium fats.
• Thai red curry paste: Brings a bold spicy kick and lots of antioxidants that really livens the dish.
• Lemongrass: Adds a zesty citrus flavor that freshens up the meal and aids digestion.
• Rice noodles: Chewy and satisfying, they provide carbohydrates for energy and balance the textures.
• Fresh herbs: Cilantro, Thai basil, and green onions boost flavor while adding a bright, fresh finish.

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 8 oz rice noodles
• 2 tablespoons Thai red curry paste
• 1 stalk lemongrass, bruised and chopped roughly
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• Juice of 1 lime
• 1 tablespoon fish sauce
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup Thai basil leaves
• 1/4 cup green onions, sliced

How to Make this

1. Heat a splash of oil in a big pot over medium heat. Add the minced garlic, ginger and chopped lemongrass and cook for about 1 or 2 minutes until they get soft.

2. Stir in the Thai red curry paste and cook for another minute to get the flavors going.

3. Toss in the bite-size chicken pieces and cook until they start to brown a bit, around 3 or 4 minutes.

4. Pour in the chicken broth and coconut milk then stir everything together.

5. Bring the soup to a simmer before adding the rice noodles, carrot and red bell pepper.

6. Let it all cook for about 5 minutes until the noodles and veggies are nearly tender.

7. Mix in the fish sauce and squeeze in the juice of a lime. Season with salt and pepper as needed.

8. Let the soup simmer for a couple more minutes to blend the flavors.

9. Remove the pot from heat and stir in the chopped cilantro, Thai basil and sliced green onions.

10. Serve the soup hot and enjoy this quick, tasty meal!

Equipment Needed

1. Big pot
2. Knife
3. Cutting board
4. Measuring cups and spoons
5. Wooden spoon
6. Citrus juicer (or a small bowl to squeeze the lime)

FAQ

Best Thai Chicken Noodle Soup Recipe Substitutions and Variations

• Coconut milk substitution: You can swap coconut milk with almond or cashew milk mixed with a little bit of cream for thickness. It may not be exactly the same but works pretty well in a pinch.
• Thai red curry paste substitution: If you don’t have Thai red curry paste, try mixing red chili flakes with a bit of curry powder and a touch of cumin to bring in some of that heat and depth.
• Lemongrass substitution: Use lemon zest along with a small amount of minced ginger. It won’t be perfect, but it’ll add a nice citrusy kick to your soup.
• Fish sauce substitution: In case you’re out of fish sauce or need a less pungent option, a splash of soy sauce can work, though you might need to adjust the salt later.
• Rice noodles substitution: If rice noodles are hard to come by, thin spaghetti can take their place. The texture might differ, but it’ll still soak up all the tasty broth nicely.

Pro Tips

1. One thing you might wanna do is bruise the lemongrass really good at the start so it releases all its flavor early on. I mean, you can even take it out before serving so you dont bite into any weird fibrous bits later.

2. Be careful with the rice noodles – they cook super fast. Add them at just the right time so they dont end up all mushy; try keepin them firm and al dente by watching closely.

3. Don’t rush when you cook the curry paste with garlic and ginger in the oil. Let it sit for a minute or two so the flavors really pop instead of staying kinda bland.

4. Always taste the broth after adding the lime juice and fish sauce. Everyone’s taste buds are different so adjust as you go, making sure its not too sour or salty for your liking.