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chicken noodle soup with thai flavors in a bowl.
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5 from 4 votes

Thai chicken noodle soup

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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner, lunch, Main Course, Soup
Cuisine: Thai
Keyword: chicken, coconut milk, curry, dairy free, noodles
Servings: 2
Calories: 538kcal
Author: Tonje
Cost: Cheap


  • 250 g chicken breast fillets
  • 150 g cooked egg noodles
  • 150 g mushrooms
  • 150 g carrots
  • 1 garlic clove
  • ½ red chili (save the other half for garnish)
  • 200 ml coconut milk
  • 400 ml vegetable stock
  • 2 lemongrass
  • 3 tablespoon 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.


Can you freeze Thai noodle soup? You can freeze this recipe without the noodles. I find that the noodles go very soggy after being frozen, and I therefore only recommend freezing leftovers if you remove the noodles first (or don’t add them in the first place if you are batch cooking).
How do you store leftovers? Leftovers can be stored in the fridge for up to 3 days. Keep in mind that noodles tend to absorb a lot of liquid. You might therefore want to add more chicken stock or coconut milk to the soup before reheating it in the microwave or in a pot.
Can you make it vegetarian? Yes! Just ditch the soup 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.

Garnish ideas

This soup is perfect to add flavourful garnishes. I love serving it with peanuts, lime wedges, freshly sliced chili, fresh coriander leaves, a sprinkle of curry powder, a dab of Greek yogurt or coconut milk or toasted seeds.


Calories: 538kcal | Carbohydrates: 39g | Protein: 36g | Fat: 28g | Saturated Fat: 21g | Cholesterol: 102mg | Sodium: 1019mg | Potassium: 1262mg | Fiber: 5g | Sugar: 9g | Vitamin A: 16644IU | Vitamin C: 27mg | Calcium: 90mg | Iron: 6mg