Coconut Chicken Noodle Soup with Thai Flavors
Immerse yourself in the vibrant world of Thai cuisine with this Coconut Chicken Noodle Soup, a comforting bowl packed with rich, aromatic flavors. Tender, seared chicken thighs simmer gently in a luscious broth made from creamy coconut milk, zesty lime juice, and a kick of red curry paste, creating a harmonious balance of sweet, salty, tangy, and spicy notes. Infused with fresh ginger and garlic, this fragrant soup is generously ladled over perfectly tender rice noodles, wilted baby spinach, and finished with a sprinkle of fresh cilantro and green onions for a burst of brightness. Ready in just 45 minutes, this easy one-pot recipe delivers a restaurant-quality experience at home, whether you’re craving a hearty dinner or an exotic lunch. Perfect for fans of Thai food, coconut-based soups, or noodle dishes, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 pound Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Red curry paste
- 4 cups Chicken broth
- 2 cups Unsweetened coconut milk
- 1 tablespoon Brown sugar
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 8 ounces Rice noodles
- 2 cups Baby spinach
- 0.25 cup Fresh cilantro, chopped
- 2 Green onions, sliced
- 1 Red chili slices (optional, for garnish)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Season the chicken thighs with salt and pepper, then add them to the pot. Sear for 4-5 minutes on each side, until browned. Remove the chicken from the pot and set aside.
In the same pot, add the minced garlic and grated ginger. Sauté for 1-2 minutes, until fragrant.
Stir in the red curry paste and cook for another minute to release its aroma.
Pour in the chicken broth and coconut milk, stirring to combine. Add the brown sugar, fish sauce, and lime juice. Simmer for 5 minutes.
Return the seared chicken to the pot and let it simmer in the soup for 10-12 minutes, or until it is cooked through. Remove the chicken again, shred it with forks, and return it to the soup.
Meanwhile, prepare the rice noodles according to the package instructions. Drain and set aside.
Add the baby spinach to the pot and let it wilt for 1-2 minutes.
Divide the cooked rice noodles into serving bowls, then ladle the hot soup over the noodles.
Garnish each bowl with chopped cilantro, sliced green onions, and red chili slices for an extra kick, if desired.
Serve immediately and enjoy your Coconut Chicken Noodle Soup with Thai Flavors!
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 2105 mg | 92% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 4.8 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
