Thai Coconut Chicken Noodle Soup: Simple & Flavorful (Print Version)
Thai Coconut Chicken Noodle Soup delivers authentic flavors in a simple, comforting bowl. Creamy coconut milk, tender chicken, and noodles make a quick weeknight meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Thai
Dietary: Dairy-Free
# Ingredients:
→ The Aromatic Heart
01 -
1 large shallot, minced
02 -
3 cloves garlic, minced
03 -
1 tbsp fresh ginger, grated
04 -
2 tbsp red curry paste
→ Creamy Comfort & Protein
05 -
1 lb boneless, skinless chicken breast, thinly sliced or diced
06 -
4 cups low-sodium chicken broth
07 -
1 (13.5 oz) can full-fat coconut milk
08 -
2 tbsp fish sauce
09 -
1 tbsp light brown sugar
10 -
Salt and pepper to taste
→ Noodles & Vibrant Freshness
11 -
6 oz dried thin rice noodles
12 -
1 red bell pepper, thinly sliced
13 -
5 oz baby spinach
14 -
1/4 cup fresh lime juice
15 -
1/2 cup fresh cilantro, chopped, for garnish
16 -
2 lime wedges, for serving
17 -
1 fresh red chili, thinly sliced (optional, for garnish)
# Instructions:
01 -
Heat a large pot over medium heat. Add 1 large minced shallot, 3 minced cloves garlic, and 1 tbsp grated fresh ginger. Sauté for 2-3 minutes until fragrant. Stir in 2 tbsp red curry paste and cook for 1 minute more, stirring constantly, to bloom the spices for your Simple Thai Coconut Chicken Noodle Soup.
02 -
Add 1 lb thinly sliced or diced boneless, skinless chicken breast to the pot. Cook, stirring occasionally, for 3-5 minutes until the chicken is lightly browned on all sides. This helps build flavor for your delicious Simple Thai Coconut Chicken Noodle Soup.
03 -
Pour in 4 cups low-sodium chicken broth and 1 (13.5 oz) can full-fat coconut milk. Stir in 2 tbsp fish sauce and 1 tbsp light brown sugar. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook for 5-7 minutes, allowing flavors to meld. This forms the rich base for your Simple Thai Coconut Chicken Noodle Soup.
04 -
Add 6 oz dried thin rice noodles and 1 thinly sliced red bell pepper to the simmering soup. Cook for 3-5 minutes, or until the noodles are tender and the bell pepper is slightly softened. Stir in 5 oz baby spinach until wilted.
05 -
Remove the pot from heat. Stir in 1/4 cup fresh lime juice. Taste the Simple Thai Coconut Chicken Noodle Soup and season with salt and pepper to taste. Adjust fish sauce or brown sugar if needed for your preferred balance of sweet, sour, and savory.
06 -
Ladle the hot soup into bowls. Garnish each serving with 1/2 cup chopped fresh cilantro, 2 lime wedges, and optionally, 1 thinly sliced fresh red chili for a touch of heat. Serve immediately and enjoy this comforting meal.
# Notes:
01 -
For a vegetarian version, omit chicken and add 14 oz firm tofu (pressed and cubed) along with the bell pepper. Use vegetable broth instead of chicken broth.
02 -
Red curry paste varies in heat. If you prefer a milder soup, start with 1.5 tbsp and add more to taste. For extra spice, add a pinch of red pepper flakes with the aromatics.
03 -
If you prefer firmer noodles, cook them separately according to package directions and add them directly to individual serving bowls before ladling in the soup. This prevents them from getting too soft if you have leftovers.
04 -
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The noodles may absorb more liquid, so you might need to add a splash of broth or water when reheating.
# Tools You'll Need:
01 -
Large pot
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Grater
07 -
Ladle
# Nutrition Facts (Per Serving):
Calories: 532 kcal
Total Fat: 21 g
Total Carbohydrate: 49 g
Protein: 32 g