Thai-Inspired Chicken & Rice Noodle Soup

Why You’ll Love This Recipe

Thai-Inspired Chicken & Rice Noodle Soup is a flavorful, comforting dish that combines the richness of a fragrant coconut milk broth with tender chicken, rice noodles, and a medley of vibrant herbs and spices. It’s perfect for cozy nights or when you crave a warm, satisfying bowl of soup with a touch of Southeast Asian flair.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breast or thighs (boneless and skinless)rice noodlescoconut milkchicken brothingsingeroot garliclemongrass (fresh or paste)red curry pastefish saucesoystar lime juicebrown sugarcarrotsbell peppergreen onionsfresh cilantrofresh basilsalt and pepperlime wedges (for serving)

directions

In a large pot, heat a bit of oil over medium heat and sauté minced garlic, ginger, and lemongrass until fragrant.

Add the red curry paste and cook for another minute to release its flavors.

Pour in the chicken broth and coconut milk, stirring well to combine.

Bring to a gentle simmer and add the chicken. Cook until the chicken is fully cooked, about 10-15 minutes.

Remove the chicken, shred it using two forks, and return it to the pot.

Add sliced carrots and bell peppers; simmer until vegetables are tender, about 5-7 minutes.

Season the soup with fish sauce, soy sauce, lime juice, brown sugar, salt, and pepper to taste.

Meanwhile, cook the rice noodles separately according to package instructions, then drain and rinse with cold water.

Add the cooked noodles to serving bowls and ladle the hot soup over them.

Top with chopped green onions, fresh cilantro, basil, and a squeeze of lime juice.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesCooking time: 25 minutesTotal time: 40 minutes

Variations

Substitute shrimp or tofu for chicken for a pescatarian or vegetarian version.

Use zucchini noodles or shirataki noodles for a low-carb option.

Add mushrooms, baby corn, or bok choy for extra vegetables.

Include chili flakes or sliced Thai chilies for added heat.

Swap coconut milk with light coconut milk to reduce richness.

storage/reheating

Store soup (without noodles) in an airtight container in the refrigerator for up to 4 days.Store cooked noodles separately to prevent sogginess.Reheat soup on the stovetop or in the microwave until warmed through.Add fresh herbs and lime juice just before serving for best flavor.

FAQs

Can I make this soup ahead of time?

Yes, just store the broth and noodles separately and combine before serving.

Is this soup spicy?

It has a mild heat from the red curry paste, but you can adjust to taste.

Can I freeze this soup?

The broth freezes well, but it’s best to make noodles fresh when serving.

Can I use store-bought chicken?

Yes, rotisserie chicken is a great shortcut.

Can I leave out the coconut milk?

You can, but it changes the flavor. Use more broth and a splash of cream if desired.

What type of rice noodles should I use?

Medium-width flat rice noodles are ideal, but any variety works.

Do I have to use lemongrass?

Lemongrass adds authenticity, but you can omit or substitute with lemon zest.

Can I make this gluten-free?

Yes, use gluten-free soy sauce and fish sauce, and check the noodle packaging.

How do I make it creamier?

Add more coconut milk or a spoonful of peanut butter for richness.

Is this suitable for kids?

Yes, especially if you reduce the spice level.

Conclusion

Thai-Inspired Chicken & Rice Noodle Soup brings together bold Thai flavors in a nourishing, easy-to-make bowl. With its creamy broth, tender chicken, and vibrant herbs, it’s a comforting meal you’ll come back to again and again. Customize it to your taste, and enjoy a delicious escape in every spoonful.

Print