Thai Chicken Noodle Soup
Embark on a culinary journey with this vibrant and comforting Thai Chicken Noodle Soup, a perfect blend of bold Thai flavors and cozy, soul-warming goodness. This easy-to-make soup features tender slices of chicken thighs, silky rice noodles, and a creamy, aromatic broth infused with red curry paste, coconut milk, and fresh lime juice. The addition of garlic, ginger, and fish sauce layers the soup with authentic Thai-inspired depth, while optional garnishes like bean sprouts, Thai basil, and red chili slices add customizable flair. Ready in under 45 minutes, this one-pot wonder delivers a restaurant-quality experience in the comfort of your home. Perfect for weeknight dinners or chilly evenings, this gluten-free soup is a must-try for any lover of spicy, flavorful cuisine.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste
- 6 cups chicken stock
- 1 14-ounce can canned coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 pound boneless, skinless chicken thighs, thinly sliced
- 8 ounces rice noodles
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 cup bean sprouts (optional)
- 0.25 cup Thai basil leaves (optional)
- 1 tablespoon red chili slices (optional, for garnish)
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the diced onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the red curry paste and cook for 1-2 minutes, stirring constantly to release its aroma.
Pour in the chicken stock and bring it to a gentle boil.
Stir in the coconut milk, fish sauce, and brown sugar, mixing well.
Add the thinly sliced chicken thighs to the pot and simmer for 10-12 minutes, or until the chicken is fully cooked.
Meanwhile, cook the rice noodles according to package instructions, then drain and set aside.
Once the chicken is done, stir in the lime juice and taste the soup. Adjust seasoning if necessary.
Divide the cooked rice noodles into serving bowls.
Ladle the hot soup over the noodles, ensuring each bowl gets chicken and broth.
Top each bowl with fresh cilantro, sliced green onions, and bean sprouts, if using.
Garnish with Thai basil leaves and red chili slices, if desired.
Serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 26.9 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 10.2 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 105 mg | 8% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 733 mg | 16% | |
*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.
