This Thai Chicken Noodle Soup is a warm bowl of goodness! It’s packed with tender chicken, cheerful veggies, and rice noodles swimming in a tasty coconut broth.
I love how this soup warms me up on chilly days. Plus, it’s so easy to make! Just toss everything in and let it bubble—comfort food made simple! 🍜
Key Ingredients & Substitutions
Vegetable Oil: While any neutral oil works, I prefer using coconut oil for a hint of tropical flavor. If you’re short on oil, you can use a splash of broth instead!
Chicken Broth: Good quality broth is key. If you want a lighter soup, try low-sodium broth or make it homemade! Alternatively, vegetable broth works well for a vegetarian option.
Coconut Milk: This adds creaminess to the soup. If you want a lower fat option, use light coconut milk or mix in some almond milk, though it will change the flavor a touch.
Red Curry Paste: This is essential for flavor. If you need a milder version, use yellow curry paste or a homemade mix of spices like cumin, coriander, and turmeric.
Rice Noodles: While I recommend rice noodles, you can use soba noodles, egg noodles, or even zucchini noodles for a low-carb choice. Just adjust cooking times accordingly.
How Do I Make Sure the Coconut Milk Blends Smoothly?
A common struggle is getting the coconut milk to mix well without clumping. The trick is to add it slowly while stirring. Here’s how:
- After cooking the spices and onions, lower the heat before adding coconut milk.
- Pour it in gradually, stirring continuously. This helps to emulsify it with the broth.
- If you notice any lumps, use a whisk to break them up as it simmers.
Remember, patience is key here! Enjoy your delicious Thai Chicken Noodle Soup! 🍜
How to Make Thai Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 red Thai chilies, sliced (adjust to heat preference)
- 3 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 chicken breasts, cooked and shredded
- 4 oz rice noodles
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 2 cups fresh spinach or kale
- Juice of 1 lime
For Garnish:
- Fresh cilantro, chopped
- Lime wedges (for serving)
How Much Time Will You Need?
This delightful soup will take about 10 minutes to prepare and about 20 minutes to cook. In total, you’re looking at around 30 minutes from start to finish, making it a perfect meal for busy evenings.
Step-by-Step Instructions:
1. Sauté Aromatics:
In a large pot, heat the vegetable oil over medium heat. Once warm, add the sliced onion, minced garlic, grated ginger, and sliced Thai chilies. Sauté for about 3-4 minutes until the onion is translucent and fragrant. This step is key to building those delicious flavors!
2. Add the Curry:
Next, stir in the red curry paste and cook for another minute, allowing the paste to coat the onions and release its rich aroma. The goal is to infuse the oil with the curry flavor.
3. Mix in Liquids:
Pour the chicken broth and coconut milk into the pot. Give everything a good stir to combine. This creamy base is what makes the soup so comforting!
4. Season and Simmer:
Add the fish sauce and brown sugar, stirring well. Bring the mixture to a gentle simmer, letting the flavors meld together for a few minutes.
5. Add Vegetables:
Now, it’s time to add the sliced red bell pepper and mushrooms. Let this simmer for about 5 minutes, or until the vegetables are tender.
6. Cook Noodles:
While the vegetables are cooking, prepare the rice noodles according to package instructions, then drain and set them aside.
7. Combine Chicken and Greens:
Once the vegetables are cooked, add the shredded chicken and fresh spinach (or kale) to the pot. Cook for an additional 2-3 minutes until the spinach wilts and the chicken is heated through.
8. Adjust Flavor:
Stir in the fresh lime juice and taste the soup. Feel free to adjust with more fish sauce, brown sugar, or lime juice based on your preference. This will give it that bright, balanced flavor!
9. Serve it Up:
To serve, place a portion of the cooked rice noodles into bowls and ladle the hot soup over the top. You want the noodles to soak up all that delicious broth!
10. Garnish and Enjoy:
Finish off your soup with a sprinkle of chopped cilantro and a lime wedge on the side. Squeeze the lime juice over the soup for an extra zing!
Now you’re all set to enjoy the rich, creamy, and spicy flavors of this authentic Thai Chicken Noodle Soup! Happy cooking! 🍜
Can I Use Leftover Chicken Instead of Cooking Fresh Chicken?
Absolutely! Leftover rotisserie chicken works wonderfully in this recipe. Just shred it and add it at the same step with the spinach to heat it through, saving you time!
What If I Can’t Find Red Curry Paste?
No worries! You can substitute it with green curry paste if that’s what you have on hand. Alternatively, a mix of paprika, cumin, and a little ginger can create a similar flavor profile, although it won’t be as authentic.
How Can I Make This Soup Vegetarian?
Simply replace the chicken with tofu or chickpeas for protein and use vegetable broth instead of chicken broth. You can also add extra veggies like carrots or zucchini for more substance!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen up the consistency.
