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Thai Chicken Noodle Soup

Thai chicken noodle soup with a golden coconut-curry broth and tender chicken slices, finished with rice noodles heated through for a springy bite. Aromatics like lemongrass and galangal/ginger simmer for fragrance, then the soup is brightened with lime and topped with fresh herbs and chili.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and noodles
  • 1.5 lb chicken breast or thighs Thinly sliced.
  • 6 oz rice noodles Soak in warm water before cooking.
  • 1 can (13.5 oz) coconut milk
  • 4 cup chicken broth
Curry broth and aromatics
  • 2 tbsp red curry paste
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
  • 1 lemongrass Bruised.
  • 3 slice galangal or fresh ginger Use either galangal or fresh ginger slices.
  • 4 clove garlic Minced.
Fresh toppings
  • 1 cup bean sprouts
  • 2 green onions Sliced.
  • 1 Fresh Thai basil For serving.
  • 1 cilantro For serving.
  • 1 lime wedges For serving.
  • 1 red chili Sliced, for serving.

Equipment

  • 1 Dutch oven

Method
 

Soak and prep
  1. Soak the rice noodles in warm water for 15 minutes, then drain and set aside while you cook the soup.
  2. Thinly slice the chicken breast or thighs and mince the garlic so everything is ready when the broth starts simmering.
Build the coconut-curry broth
  1. Heat 1 tbsp oil in a large pot, then cook the red curry paste for 1-2 minutes until fragrant.
  2. Add the garlic, lemongrass, and galangal/ginger, and cook for 1 minute to bloom the aromatics.
  3. Pour in the coconut milk and chicken broth, then stir in the fish sauce, lime juice, and brown sugar.
  4. Simmer the broth for 10 minutes, keeping it at a steady simmer.
Cook the chicken and finish with noodles
  1. Add the sliced chicken and cook for 8-10 minutes until cooked through.
  2. Remove the lemongrass and galangal/ginger, then add the drained rice noodles and heat through for 2-3 minutes.
Serve
  1. Ladle into bowls and top with bean sprouts, green onions, Thai basil, cilantro, lime wedges, and sliced red chili.

Notes

Pro tip: keep the broth at a gentle simmer once the coconut milk is in so it stays silky. Refrigerate leftovers in a covered container up to 3 days; reheat until steaming, adding a splash of broth if it thickens. Freezing is not recommended because rice noodles can soften too much. For a lighter option, use light coconut milk and reduce the fish sauce slightly to taste.