This Thai Chicken Noodle Soup is a warm hug in a bowl! It’s filled with tender chicken, soft noodles, and a deliciously spicy broth that tickles your taste buds.
Making this soup is as easy as one, two, three! I love enjoying it with a squeeze of lime for that zesty kick. Who knew good comfort food could be so fun to make? 😊
Key Ingredients & Substitutions
Vegetable Oil: Any neutral oil works well here, but I prefer olive or coconut oil for added flavor. If you’re looking for a healthier option, avocado oil is great too.
Red Thai Chilies: These add heat and flavor. If you can’t find them, you can use red pepper flakes or sriracha. Just remember to add them gradually to control the spice level!
Chicken Broth: Homemade broth is always best, but store-bought works well too. If you’re in a pinch, water will work. Just boost the flavor with more spices.
Coconut Milk: This is key for creaminess. For a lighter version, you can use light coconut milk or a mix of coconut milk and chicken broth. If you need a dairy-free substitute, almond milk can be used, but it won’t be as creamy.
Fish Sauce: Essential for umami flavor. If you want a vegetarian option, you can use soy sauce or tamari. Just adjust the amounts as they have a stronger taste.
How Can I Perfectly Cook the Chicken in Your Soup?
Cooking the chicken in the broth is a simple yet important step. It makes the chicken flavorful and juicy. Here’s how to do it right:
- Ensure your pot is at a gentle simmer and not a rolling boil to prevent dry chicken.
- Cook the chicken for about 15 minutes, depending on the size. Use a meat thermometer—165°F (75°C) is perfect!
- Let the chicken rest for a few minutes before shredding. This helps keep it moist.
Following these tips can help you achieve the best result, making your soup super delicious!
Delicious Thai Chicken Noodle Soup Recipe
Ingredients Needed:
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 red Thai chilies, sliced (adjust to taste)
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 tablespoon red curry paste
- 2 boneless, skinless chicken breasts
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 200g rice noodles (thin or medium)
- 2 tablespoons fish sauce
- 1 teaspoon brown sugar
- Juice of 1 lime, plus extra lime wedges for serving
- Fresh cilantro, chopped (for garnish)
- Fresh Thai basil or mint leaves (optional, for garnish)
Time Needed:
This comforting noodle soup will take approximately 30 minutes to prepare, including about 15 minutes for cooking the chicken. You’ll have a warm and delicious meal ready in no time!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the vegetable oil in a large pot over medium heat. Add in the finely chopped onion, minced garlic, grated ginger, and the sliced Thai chilies. Stir it all together and sauté until the mixture is fragrant and the onion is softened, about 3-4 minutes.
2. Add the Flavor Base:
Next, stir in the red curry paste. Cook for another minute to allow the flavors to meld together and the curry paste to release its aroma!
3. Create the Broth:
Pour in the chicken broth and coconut milk, mixing well to combine all the ingredients into a smooth broth.
4. Cook the Chicken:
Add the boneless, skinless chicken breasts to the pot. Bring the soup to a gentle simmer. Let the chicken cook for about 15 minutes, or until it is fully cooked and no longer pink inside.
5. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the pot. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back to the pot.
6. Add Veggies:
Add the sliced mushrooms and halved cherry tomatoes to the soup. Allow it to simmer for an additional 5 minutes, or until the vegetables are tender and bursting with flavor.
7. Cook the Noodles:
In a separate pot, cook the rice noodles according to package instructions until they are just tender. Once cooked, drain the noodles and set them aside.
8. Add Finishing Touches:
In the pot with the soup, stir in the fish sauce, brown sugar, and the juice of 1 lime. Give it a taste and adjust with more fish sauce or lime juice if you’d like. This step is key for balancing the flavors!
9. Serve the Soup:
To serve, place a portion of the cooked noodles in each bowl. Ladle the hot soup filled with chicken and vegetables over the top of the noodles.
10. Garnish and Enjoy:
Finally, garnish your soup with chopped cilantro and optional fresh basil or mint leaves. Serve with lime wedges on the side for an extra zesty kick!
Enjoy your fragrant, creamy, and spicy Thai Chicken Noodle Soup—it’s a delightful bowl of warmth!
Can I Use Different Noodles in This Recipe?
Absolutely! While rice noodles are traditional, you can substitute them with egg noodles, soba noodles, or even zucchini noodles for a low-carb option. Just be mindful that cooking times may vary depending on the type of noodle used.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, replace chicken with tofu or chickpeas and use vegetable broth instead of chicken broth. Keep the coconut milk and curry paste for that delicious creamy flavor!
What Should I Do with Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, you may want to add a splash of water or broth to loosen the noodles and maintain the soup’s creamy texture.
Can I Freeze the Soup?
Please note that while the soup can be frozen, the texture of the noodles may change upon reheating. It’s best to freeze the soup without the noodles. Store in freezer-safe containers for up to 3 months, and reheat on the stove, adding fresh noodles when serving.
