Go Back
Thai Chicken Noodle Soup is a vibrant and comforting dish that encapsulates the essence of Thai cuisine. Known for its harmonious blend of flavors, this soup quickly transports your taste buds to the bustling streets of Thailand, where aromatic ingredients and fresh produce come together in perfect unity. The dish is not only a staple in Thai households but has also gained popularity across the globe, thanks to its rich flavors and the ease with which it can be prepared. In a world where time is often scarce, the appeal of quick and easy recipes has never been greater, making this 30-minute Thai Chicken Noodle Soup an ideal choice for busy weeknight dinners or leisurely lunches alike.

30 MINUTE THAI CHICKEN NOODLE SOUP

Discover the magic of Thai flavors in just 30 minutes with this quick and easy Thai Chicken Noodle Soup recipe! Packed with tender chicken, aromatic spices, and vibrant vegetables, this nourishing dish is perfect for busy weeknights or lazy lunches. Customize the heat to your liking and enjoy a comforting bowl that's as satisfying to make as it is to eat. Your taste buds will thank you! #ThaiSoup #QuickRecipes #ComfortFood #HealthyEating #30MinuteMeals
Pin Recipe Print Recipe

Ingredients
  

1 tablespoon vegetable oil

1 pound boneless, skinless chicken breasts, thinly sliced

1 medium onion, thinly sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 cups chicken broth

1 (13.5 oz) can coconut milk

1 tablespoon red curry paste

2 tablespoons fish sauce

1 tablespoon lime juice

8 ounces rice noodles

1 cup snap peas or bok choy, chopped

1 red bell pepper, thinly sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Sriracha (optional), for extra heat

Instructions
 

Heat the Oil: In a large pot, heat the vegetable oil over medium heat.

    Cook Chicken: Add the sliced chicken breasts and cook for about 3-4 minutes, until they are no longer pink. Remove the chicken and set aside.

      Sauté Aromatics: In the same pot, add the onion, garlic, and grated ginger. Sauté for 2-3 minutes until the onions are translucent.

        Combine Liquids: Pour in the chicken broth and coconut milk. Stir in the red curry paste, fish sauce, and lime juice, mixing well.

          Cook Noodles: Add the rice noodles to the pot and let them cook according to package instructions (usually about 4-5 minutes).

            Add Vegetables: In the last 2 minutes of cooking, add the snap peas (or bok choy) and red bell pepper to the soup.

              Return Chicken: Stir the cooked chicken back into the pot, and let everything heat through for another minute.

                Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side. Add sriracha if you like some extra heat.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings