Go Back
Thai Chicken Noodle Soup is a culinary gem that encapsulates the vibrant flavors of Thailand within a comforting and aromatic broth. This dish serves not only as a warm meal for cozy evenings but also as a delightful treat that tantalizes your taste buds with its rich combination of spices, creamy coconut milk, and fresh ingredients. With its unique blend of flavors, Thai Chicken Noodle Soup has become a favorite among food lovers worldwide, making it a perfect choice for those seeking nourishment and comfort.

THAI CHICKEN NOODLE SOUP

Discover the rich and vibrant flavors of Thai Chicken Noodle Soup, a comforting dish that showcases the essence of Thai cuisine. This delicious soup combines tender chicken, fragrant herbs, and creamy coconut milk to create a warm bowl of goodness that’s perfect for any occasion. Learn the secrets behind its unique flavors, nutritional benefits, and step-by-step preparation. Click to explore the full recipe and bring a taste of Thailand into your kitchen!
Pin Recipe Print Recipe

Ingredients
  

2 boneless, skinless chicken breasts

8 cups chicken broth

200 grams rice noodles

1 can (400 ml) coconut milk

1 tablespoon red curry paste

2 tablespoons fish sauce

1 tablespoon brown sugar

1 tablespoon vegetable oil

1 onion, thinly sliced

3 garlic cloves, minced

1-inch piece of ginger, grated

1 red bell pepper, sliced

1 cup bean sprouts

1 bunch fresh cilantro, chopped

Juice of 1 lime

Salt and pepper to taste

Instructions
 

In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and grated ginger, sautéing until the onion becomes translucent (about 3-4 minutes).

    Stir in the red curry paste, cooking for another 1-2 minutes until fragrant.

      Pour in the chicken broth and coconut milk, then add the fish sauce and brown sugar. Mix well and bring to a simmer.

        While the broth is simmering, cook the rice noodles according to package instructions; drain and set aside.

          Add the chicken breasts to the broth and cook for 15-20 minutes or until the chicken is cooked through. Remove the chicken, shred it using two forks, and return it to the pot.

            Stir in the sliced red bell pepper and cook for an additional 5 minutes until slightly tender.

              Add the bean sprouts and cooked rice noodles to the pot, mixing gently to combine.

                Season with salt, pepper, and lime juice to taste.

                  Serve hot, garnished with fresh cilantro.

                    Prep Time: 15 mins | Total Time: 40 mins | Servings: 4

                      - Presentation Tips: Ladle the soup into bowls and top with additional cilantro and lime wedges for a colorful touch. Sprinkle some chili flakes for an extra kick if desired.