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Our easy Thai Noodle Soup recipe is full of chicken, vegetables, and rice noodles in a coconut curry broth. It's my new favorite soup, especially garnished with fresh lime juice and Thai basil.
My latest obsession is this Thai Noodle Soup!
It's no secret that Thai food is my favorite, and I love any excuse to do fun twists on recipes to give them a that flavor profile. For example, my family loves our traditional chicken noodle soup so much I knew it would be fun to do a Thai Noodle Soup variation. The red curry paste does a lot of the flavor work in this soup, but the amount you need depends on the brand. I use a full 4-ounce jar of Thai Kitchen, or just 2-3 Tablespoons of Mae Ploy brand. I usually reach for pad thai style rice noodles, (though vermicelli work too). Chop the vegetables ahead if you want a head start. This soup makes great leftovers!
Try more soup recipes, like Creamy Zuppa Toscana, Gumbo, Hungarian Goulash, Dumpling Soup, and Cabbage Roll Soup!
How to make Thai Chicken Noodle Soup:
Cook Pasta: Cook the rice noodles according to the package instructions, rinse with water, and set aside.
Sauté: Heat the oil over medium to medium-high heat then sauté the shallot and carrots. Add the garlic, ginger, and red curry paste.
Simmer: Add the chicken pieces and cook for 2 minutes. Add the mushrooms, bell pepper, snap peas, chicken broth, and coconut milk. Simmer for 10 minutes, or until the chicken is cooked through. If using shrimp, add it during the last 1-2 minutes.
Serve: Reduce the heat and stir in the fish sauce, lime juice, brown sugar, and Thai basil. Stir in the cooked rice noodles, then ladle this red curry Thai noodle soup into bowls and serve with a lime wedge and fresh cilantro.
Thai Chicken Noodle Soup
Ingredients
- 7 oz rice noodles
- 3 Tablespoons neutral oil , (like avocado or canola oil)
- 1 shallot, , chopped
- 2 medium carrots, , peeled, sliced
- 1 Tablespoon fresh minced ginger
- 4 cloves garlic, , minced
- 2-6 Tablespoons red curry paste*
- 2 lbs boneless skinless chicken breasts, , chopped (or uncooked shelled shrimp, or half chicken and half shrimp)
- 8 oz mushrooms (crimini or shitake), , sliced
- 1 red bell pepper, , sliced
- 1 snap peas, , halved
- 6 cups low-sodium chicken broth
- 1 (14oz can) unsweetened coconut milk
- 2 teaspoons fish sauce
- 1 Tablespoon fresh lime juice
- 1 Tablespoon light brown sugar
- 1 cup Thai basil leaves, , loosely packed, chopped
- Fresh cilantro, , for garnish
Instructions
- Cook rice noodles according to package instructions. Rinse with water and set aside.7 oz rice noodles
- Saute: Heat oil over medium/medium-high heat. Saute shallots and carrots for 3 minutes. Add garlic, ginger and curry paste and cook 2 minutes.3 Tablespoons neutral oil , 1 shallot, 2 medium carrots, 1 Tablespoon fresh minced ginger, 4 cloves garlic, 2-6 Tablespoons red curry paste*
- Simmer: Add chicken pieces and cook for 2 minutes. Add mushrooms, bell pepper, snap peas, chicken broth and coconut milk and bring to a simmer. Simmer for 10 minutes, or until chicken is cooked through. If adding shrimp, add during the last 1-2 minutes.2 lbs boneless skinless chicken breasts, 8 oz mushrooms (crimini or shitake), 1 red bell pepper, 1 snap peas, 6 cups low-sodium chicken broth, 1 (14oz can) unsweetened coconut milk
- Finish: Reduce heat and stir in fish sauce, lime juice, brown sugar and basil leaves. Stir in cooked rice noodles.2 teaspoons fish sauce, 1 Tablespoon fresh lime juice, 1 Tablespoon light brown sugar, 1 cup Thai basil leaves
- Serve: Ladle into bowls and serve with a lime wedge and fresh cilantro for garnish.Fresh cilantro
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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