Thai Noodle Soup
Embark on a flavorful journey with this Thai Noodle Soup, a comforting bowl of Southeast Asian cuisine featuring silky rice noodles, creamy coconut milk, and aromatic red curry paste. This easy-to-make recipe is brimming with tender chicken, crisp vegetables like bok choy and red bell pepper, and a medley of tangy, sweet, and spicy flavors balanced by fish sauce, lime juice, and brown sugar. Ready in just 40 minutes, it’s perfect for a quick weeknight dinner or an impressive dish to wow guests. Garnished with fresh cilantro, crunchy bean sprouts, and optional bird’s eye chili for a fiery kick, this one-pot soup is as visually stunning as it is delicious. Whether you’re craving a taste of Thailand or looking for a wholesome, customizable meal, this vibrant Thai Noodle Soup delivers restaurant-style quality right to your table!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 400 ml coconut milk
- 500 ml chicken stock
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 200 grams chicken breast (sliced thinly)
- 1 medium carrots (julienned)
- 1 medium red bell pepper (sliced thinly)
- 2 small heads bok choy
- 100 grams bean sprouts
- 2 tablespoons cilantro (chopped)
- 2 stalks green onions (sliced)
- 1 small bird's eye chili (optional, finely chopped)
- 1 tablespoon vegetable oil
Instructions
Soak the rice noodles in warm water for 10-15 minutes or until softened. Drain and set aside.
In a large pot, heat the vegetable oil over medium heat.
Add the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
Stir in the coconut milk and chicken stock, and bring to a gentle simmer.
Add the fish sauce, brown sugar, and lime juice. Stir well to combine the flavors.
Add the sliced chicken breast to the pot and simmer for 5-7 minutes, or until the chicken is fully cooked.
Add the carrots, red bell pepper, and bok choy. Cook for another 3-5 minutes until the vegetables are tender but still slightly crisp.
Taste the soup and adjust seasoning if needed, adding more fish sauce or lime juice to taste.
Add the softened rice noodles to the soup and gently stir to heat them through.
Divide the soup into serving bowls, and top each bowl with bean sprouts, chopped cilantro, green onions, and a sprinkle of bird's eye chili if desired.
Serve hot and enjoy your comforting Thai Noodle Soup!
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1074 mg | 47% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 15.7 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 644 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.
