Thai Chicken Noodle Soup

Thai Chicken Noodle Soup combines tender chicken, rice noodles, coconut milk, and Thai red curry for a rich, flavorful meal. Packed with vegetables, fresh herbs, and a hint of lime, this easy Thai-inspired soup is perfect for weeknight dinners, meal prep, or cozy family meals.

Ingredients

• 7 ounces thin rice noodles
• 1 tablespoon olive oil
• 1 medium white onion, thinly sliced
• 1 large carrot, thinly sliced into half moons
• 1 large red bell pepper, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 5–6 cups chicken stock
• 12 ounces boneless skinless chicken breasts or thighs
• 8 ounces baby bella mushrooms, thinly sliced
• 2–3 tablespoons Thai red curry paste
• 1 (15-ounce) can coconut milk
• 2 large handfuls fresh baby spinach
• 2 tablespoons fresh lime juice
• Salt and freshly ground black pepper, to taste
• Toppings (optional): fresh cilantro, Thai basil, sliced Thai bird chiles, thinly sliced red or green onions, crushed peanuts, lime wedges

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Instructions

1. Cook the noodles – Prepare the rice noodles according to package instructions. Drain and set aside.
2. Sauté the vegetables – Heat olive oil in a large stockpot over medium-high heat. Add the onion, carrot, and bell pepper. Cook 5–7 minutes, stirring occasionally, until slightly softened. Add garlic and ginger, cooking for another 2 minutes.
3. Simmer the soup – Add chicken stock, chicken, mushrooms, and 2 tablespoons of Thai red curry paste. Stir to combine. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook 10–15 minutes until the chicken is cooked through.
4. Shred the chicken – Remove the chicken from the pot and shred using two forks. Return shredded chicken to the soup.
5. Add remaining ingredients – Stir in the cooked noodles, coconut milk, baby spinach, and lime juice. Cook until the spinach wilts. Taste and adjust seasoning with salt, pepper, or extra Thai curry paste as desired.
6. Serve – Ladle the soup into bowls and garnish with cilantro, Thai basil, chiles, green onions, peanuts, or lime wedges as desired.

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Why You’ll Love This Recipe

• Rich, flavorful Thai-inspired soup with a perfect balance of spice, citrus, and coconut.
• Quick and easy for weeknight dinners or meal prep.
• Packed with protein, vegetables, and noodles for a satisfying, wholesome meal.
• Customizable toppings allow for personalized flavor and spice levels.

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Tips

• Toast the noodles briefly in a dry pan before cooking for extra texture.
• Adjust curry paste to control spiciness.
• Use homemade chicken stock for richer flavor.
• Add herbs at the end for the freshest aroma and taste.

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Variations and Substitutions

• Protein: Swap chicken for shrimp, tofu, or thinly sliced beef.
• Vegetables: Use bok choy, snow peas, or zucchini for variety.
• Noodles: Substitute rice noodles with egg noodles or udon for a different texture.
• Curry paste: Use green or yellow curry paste instead of red for a different flavor profile.

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FAQs

Can I make this soup ahead of time?
Yes, prepare and refrigerate for up to 2 days. Add fresh noodles and spinach just before serving.

Is this soup gluten-free?
Yes, using rice noodles and gluten-free curry paste keeps it gluten-free.

Can I make it spicier?
Add extra Thai red curry paste, fresh chiles, or a dash of sriracha.

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Serving Suggestions

• Serve with extra lime wedges and fresh herbs for bright flavor.
• Pair with spring rolls, garlic bread, or a light salad.
• Top with crushed peanuts for added crunch.
• Great for cozy dinners, meal prep, or family gatherings.