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Thai Chicken Noodle Soup

Thai chicken noodle soup with a vibrant golden coconut-curry broth, tender thin-sliced chicken, and springy rice noodles. Simmered with lemongrass, galangal (or ginger), and red curry paste, then finished with fresh herbs and lime.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 1.5 lb chicken breast or thighs Thinly sliced for quick cooking.
  • 3 slices galangal or fresh ginger Use galangal slices or fresh ginger slices.
  • 4 cloves garlic Minced.
  • 1 stalk lemongrass Bruised.
Noodles and broth base
  • 6 oz rice noodles Soak in warm water, then drain.
  • 1 can (13.5 oz) coconut milk Stir into broth base.
  • 4 cup chicken broth For the soup base.
  • 2 tbsp red curry paste Cook briefly to bloom flavor.
  • 2 tbsp fish sauce Add after adding coconut milk and broth.
Seasoning and finish
  • 1 tbsp lime juice Add to the simmering broth.
  • 1 tbsp brown sugar Balances heat and acidity.
  • 1 cup bean sprouts Top the soup at serving.
  • 2 green onions Slice and top at serving.
  • 0.25 fresh Thai basil For serving.
  • 0.25 cilantro For serving.
  • 0.25 lime wedges For serving.
  • 0.25 red chili Sliced and served on top.

Equipment

  • 1 Dutch oven

Method
 

Prep the noodles
  1. Soak the rice noodles in warm water for 15 minutes, then drain and set aside.
  2. Set the drained rice noodles aside so they can be reheated at the end for the best springy texture.
Build the coconut-curry broth
  1. Heat 1 tablespoon oil in a large pot, then cook the red curry paste for 1-2 minutes until fragrant.
  2. Add the garlic, bruised lemongrass, and galangal (or fresh ginger), and cook for 1 minute.
  3. Pour in the coconut milk and chicken broth, then add fish sauce, lime juice, and brown sugar.
Cook the chicken
  1. Simmer the broth for 10 minutes.
  2. Add the sliced chicken and cook for 8-10 minutes until cooked through.
Finish the noodles and serve
  1. Remove the lemongrass and galangal (or fresh ginger) from the soup.
  2. Add the drained rice noodles and heat through for 2-3 minutes.
  3. Serve hot with bean sprouts, sliced green onions, Thai basil, cilantro, lime wedges, and sliced red chili.

Notes

Pro tip: thinly slice the chicken so it cooks through during the 8-10 minute simmer without drying out. Store leftovers in an airtight container in the refrigerator up to 3 days; rice noodles may soften, so reheat gently on the stovetop with a splash of broth. Freezing isn’t recommended for best noodle texture. For a dietary swap, use tamari instead of fish sauce if you need a gluten-free option (choose gluten-free tamari).