Thai chicken noodle soup is a comforting, flavourful and hearty soup with finely sliced chicken, egg noodles and vegetables in a coconut broth. Made in less than half an hour, this recipe is perfect for a quick weeknight meal.
Thai noodle soup with chicken
Chicken and noodles is a well known combination that’s perfect for soup. Thai chicken noodle soup takes it up a notch by incorporating coconut milk, thai red curry paste and spices in addition to vegetables. Here is what I love about this soup:
- It’s easy to make in less than 30 minutes.
- You can add different garnishes based on preferences, which is great for a family of picky eaters.
- The tasty coconut and broth based liquid combined with the curry paste and lemongrass makes such a great flavour, I could literally drink it on its own.
- Thinly sliced chicken is incredibly tender and delicious.
- Use your favourite noodles. I buy fresh egg noodles, but black bean noodles are perfect for a gluten free, protein rich version.
Slice the chicken and veggies.
Heat the vegetable oil in a large pot, then add the chicken slices and cook until the meat is white. Remove it from the pot and set it aside.
In the same pot, saute the lemongrass, chili and garlic for a minute. Then, add curry paste, carrots and mushrooms. Add coconut milk and vegetable or chicken stock, and bring the soup to a boil then down to a simmer. Allow it to cook for 5-10 minutes, or until the carrots have cooked through.
Use a spoon or tongs to remove the lemongrass from the soup, then add the chicken and cooked noodles. Allow it to warm through, then serve!
💭 Top tips
- Add the cooked chicken towards the end to keep the meat from drying out.
- Allow the curry paste to cook for a minute or two before adding the coconut milk. This really bring out the flavor from the dish!
- Use a full fat coconut milk. This makes the soup really creamy and delicious!
You can store leftover Thai chicken noodle soup in the fridge for up to 3 days, or freeze it up to 3 months. Thaw and reheat before serving!
Frequently asked questions
Can you make it vegetarian? Yes! Just ditch the chicken and replace it with some chickpeas, sweet potatoes or extra mushrooms for a vegetarian version that tastes just as great.
Is this soup spicy? The base recipe is not spicy. However if you want to you can easily spice it up adding a teaspoon of chili powder to the soup.
More delicious soups:
- Slow cooker stuffed pepper soup
- Barley soup with ground beef and vegetables
- Traditional minestrone soup recipe
- Creamy vegetable soup with tortellini
Thai chicken noodle soup
- 250 g chicken breast fillets
- 150 g cooked egg noodles
- 150 g mushrooms
- 150 g carrots
- 1 garlic clove
- 1/2 red chili (save the other half for garnish)
- 200 ml coconut milk
- 400 ml vegetable stock
- 2 lemongrass
- 3 tbsp thai red curry paste
- handful fresh coriander
- Slice the chicken breast fillets thinly. Slice the carrots and mushrooms into thin slices, and finely chop garlic and chili. Split the lemongrass in half through the middle lengthwise, and chop into long sticks.
- Heat the vegetable oil in a large pot, then add the chicken slices and cook until the meat is white. Remove it from the pot and set it aside.
- In the same pot, saute the lemongrass, chili and garlic for a minute.
- Add curry paste, carrots and mushrooms. Saute for a minute or two to allow the vegetables to heat up slightly on the outside.
- Add coconut milk and vegetable or chicken stock, and bring the soup to a boil then down to a simmer. Allow it to cook for 5-10 minutes, or until the carrots have cooked through.
- As lemongrass is only added for flavour, but is not very pleasant to eat, we want to remove them from the soup. Use a spoon or tongs to fish the pieces out.
- Add the cooked chicken along with fresh coriander and cooked noodles. Let the soup sit for a minute or two so that the chicken and noodles can reheat and absorb some of the flavours of the soup.
- Serve it while still warm, optionally topped with your choice of garnish.