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Thai Chicken  Noodle Soup


4 people


25 minutes


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.


– 12 oz. (340 g) fresh noodles or fresh ramen noodles – water, for boiling – 3 cups chicken broth – 2 tablespoons red curry paste – 8 oz. (226 g) boneless and skinless chicken breast, cut into cubes – 4 oz. (115 g) red bell pepper, cut into strips – 2 oz. (56 g) 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

Step 1

Prepare the ingredients. Make the noodles by bringing a pot of water to boil. Cook the noodles until al dente. DO NOT overcook the noodles. Drain and set side.

Step 2

Heat up a soup pot and add the chicken broth. Bring it to boil. Add the red curry paste and chicken, stir to combine well and bring the soup broth to a boil. Add the red bell peppers, green peas, follow by the coconut milk, fish sauce, sugar and lime juice. Turn off the heat after 1 minute.

Step 3

To serve, divide the noodles into 3-4 bowls. Laddle the soup broth over the noodles. You can also add the noodles into the soup. Garnish with the cilantro. Squeeze the lime juice from the lime wedges before eating.

Thick Brush Stroke



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