Thai Chicken Noodle Soup
This easy Thai chicken noodle soup recipe combines a creamy coconut curry broth with tender chicken for a cozy, 20-minute meal. These savory noodles are a protein-packed, nourishing dinner that tastes just like authentic Thai comfort food.
Servings: 4 people
Ingredients
- 12 oz fresh noodles or fresh ramen noodles
- 3 cups chicken broth
- 2 tablespoons red curry paste
- 8 oz boneless and skinless chicken breast cut into cubes
- 4 oz red bell pepper cut into strips
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- ½ cup coconut milk
- 1 teaspoon sugar or to taste
- Thai chilies optional, for garnishing
- cilanto leaves for garnishing
Instructions
- Cook the noodles per package instructions until al dente, being careful not to overcook them. Drain and set aside.Pro Tip: Slightly undercook the noodles so they stay firm and don’t become too soft in the hot soup.
- Heat a soup pot and add the chicken broth. Bring to a boil, then add the red curry paste and chicken. Stir well to combine and bring the broth back to a boil.
- Add the red bell peppers, followed by the fish sauce, lime juice, coconut milk, and sugar. Stir to combine well and turn off the heat after 1 minute.
- Add the cooked noodles and stir well. Serve immediately and garnish with Thai chilies and cilantro.Alternative: Divide the noodles into 3–4 bowls and ladle the soup broth over the noodles. Garnish with Thai chilies and cilantro.
Video
Nutrition
Serving: 4people | Calories: 461kcal | Carbohydrates: 68g | Protein: 25g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1089mg | Potassium: 514mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2089IU | Vitamin C: 39mg | Calcium: 32mg | Iron: 2mg