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Thai Chicken Noodle Soup - authentic and easy Thai coconut chicken soup broth with noodles and vegetables. This recipe is so easy to make at home and tastes just like restaurants.
Thai Chicken Noodle Soup Recipe
It’s Fall and there is no better time to make this hearty Thai Chicken Noodle Soup or Thai Coconut Chicken noodle soup.
This noodle soup recipe is absolutely delicious, just like Tom Yum Soup. It’s mildly spicy from the red curry paste, with a light creamy taste from the coconut milk, with the perfect balance of flavors.
Recipe Ingredients
The recipe calls for just a handful of main ingredients. These days, you can get curry paste and coconut milk from the International aisle of your neighborhood grocery stores.
You can also find the ingredients online.
- Ramen noodles. You can use ramen noodles from ramen packets. Just toss the seasonings. You can also use fresh noodles you get from Asian markets. Other dried noodles such as lo mein, soba noodles, or egg noodles will work just fine.
- Thai red curry paste. You can buy it from Asian stores or online. Always buy the smallest bottle or can. You only need a couple of tablespoons for this recipe.
- Chicken broth.
- Coconut milk.
- Fish sauce.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Thai Chicken Noodle Soup
This recipe is quick and easy. It involves a three-step cooking process.
First, prep the raw ingredients. Secondly, boil and cook the noodles. Next, make the Thai chicken soup or broth and serve the noodles with the coconut chicken soup.
Frequently Asked Questions
Yes, you sure can. If you have lemongrass, just lightly bruise the bottom part of the lemongrass and add it to the coconut chicken soup. Lemongrass infuses the soup with a wonderful aroma and make the soup even better!
Yes, you can. Rice noodles, rice vermicelli or maifun are great with the chicken soup. Just follow the instructions of the packaging to prep the rice noodles. Ladle the soup over the rice noodles and you will have the same Thai chicken noodle soup.
I used Maesri brand red curry paste for the soup. If you love green curry, you can certainly use green curry paste to make this recipe. The taste will be different but the green chicken noodle soup will be equally delicious!
This recipe is only 486 calories per serving.
What To Serve With This Recipe
Serve this dish as a main dish with other Thai dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Thai Chicken Noodle Soup
Ingredients
- 12 oz (350g) fresh noodles , or fresh ramen noodles
- water, for boiling
- 3 cups chicken broth
- 2 tablespoons red curry paste
- 8 oz. (230g) boneless and skinless chicken breast, cut into cubes
- 4 oz. (125g) red bell pepper, cut into strips
- 2 oz. (60g) green peas
- 1/2 cup coconut milk
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 tablespoon lime juice
- cilanto leaves, for garnishing
- fresh lime wedges, for serving
Instructions
- Prepare the ingredients. Make the noodles by bringing a pot of water to a boil. Cook the noodles until al dente, being careful not to overcook them. Drain and set aside.
- Heat a soup pot and add the chicken broth. Bring it to a boil, then add the red curry paste and chicken. Stir to combine well and bring the soup broth back to a boil.
- Add the red bell peppers and green peas, followed by the coconut milk, fish sauce, sugar, and lime juice. Turn off the heat after 1 minute.
- To serve, divide the noodles into 3-4 bowls and ladle the soup broth over the noodles. Alternatively, you can add the noodles directly into the soup. Garnish with cilantro and squeeze lime juice from the lime wedges before eating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello-
You suggested in your response to the comment about a person using lemongrass with this recipe, what does it mean to “lightly bruise” the the bottom part of the lemongrass a little?
By the way, I love your recipes and your very clear instructions.
Thank you, Lonna Hildreth
Hi Lonna, it means to smash the bottom part of the lemongrass to help release its essence and fragrance.
Quick, easy, and delicious. I sautéed minced garlic, lemongrass and the curry paste before adding the broth. Also added shrimp and mushrooms. Used rice noodles instead of ramen. Finished everything, no leftovers for tomorrow.
Awesome!??
Very good!
Your website is the first place I go when thinking about what to cook….thank you for another great recipe!
Hi Sophia, awesome thanks for trying my recipes: https://rasamalaysia.com/recipe-index-gallery/
I made this tonite and it was so easy and delicious!! I did add bok choy…just for more veggies!!!
Hi Lona, sounds good with bok choy!! Yummy.
Marvellous light delicious recipe just like it
Hi Sham thanks for the comment.
I love the simplicity of your recipes. Thank you for sharing.
Yes, my recipes are all very easy and delicious. Check out more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Perfect for the season! Such good recipe for the cooler weather. Thank you.
Hi Bee. Just made a pot of this soup last week. However, I didn’t put in the snow peas. I put in bamboo shoots and a couple of slices of ginger (I don’t like a heavy ginger taste but for some reason the ginger was great in this soup). Next time I make it I will add the snow peas. Also, I shred the chicken so with each mouth full of noodles you get a nice helping of chicken. Sometimes when I make a large pot of this soup, I cook the noodles separately and just add them when we warm the soup up. Otherwise, the noodles will soak up all the soup (mind you, it’s not a bad thing). Otherwise, your recipe (as far as ingredients), is the same as ours. We love, love, love this soup!
Thanks Syl.