Easy Thai Chicken Noodle Soup
Dive into a comforting bowl of Easy Thai Chicken Noodle Soup, a perfect harmony of bold flavors and wholesome ingredients that comes together in just 40 minutes. This quick and satisfying recipe combines tender shredded chicken, silky rice noodles, and vibrant vegetables like carrots, red bell peppers, and mushrooms, all swimming in a creamy coconut milk and chicken broth base. Infused with the aromatic warmth of red curry paste, garlic, and ginger, and balanced with a splash of lime juice and fish sauce, this soup delivers the authentic taste of Thai cuisine with minimal effort. Finished with a sprinkle of fresh cilantro, this one-pot wonder is perfect for a cozy weeknight meal or an easy way to impress dinner guests. Ideal for fans of quick Thai recipes, spicy soups, and noodle dishes, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 200 grams Rice noodles
- 400 milliliters Coconut milk
- 4 cups Chicken broth
- 2 tablespoons Red curry paste
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 2 medium Carrots (julienned)
- 1 large Red bell pepper (thinly sliced)
- 1 cup Mushrooms (sliced)
- 2 stalks Green onions (sliced)
- 0.25 cup Cilantro (chopped)
- 1 tablespoon Vegetable oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Pepper
Instructions
Cook the rice noodles according to the package instructions. Drain and set aside.
Season the chicken breasts with salt and pepper on both sides.
In a large pot, heat the vegetable oil over medium heat. Add the chicken breasts and cook for 3-4 minutes per side, or until lightly browned. Remove the chicken and set aside.
In the same pot, add the minced garlic and grated ginger. Sauté for 1-2 minutes, or until fragrant.
Stir in the red curry paste and cook for another minute to release its aroma.
Add the chicken broth, coconut milk, fish sauce, and brown sugar to the pot. Stir well to combine.
Return the chicken breasts to the pot and bring the soup to a simmer. Cook for 10-12 minutes, or until the chicken is fully cooked and easily shred with a fork.
Remove the chicken from the pot and shred it into bite-sized pieces. Return the shredded chicken to the soup.
Add the julienned carrots, sliced red bell pepper, and mushrooms to the pot. Simmer for an additional 5 minutes, or until the vegetables are tender.
Stir in the cooked rice noodles, lime juice, and sliced green onions. Taste and adjust the seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls and garnish with chopped cilantro. Serve hot and enjoy!
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 10% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1845 mg | 80% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 15.5 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 891 mg | 19% | |
*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.
