Spicy Thai Chicken Noodle Soup

If you're a fan of the comforting and rich flavors that Thai cuisine is known for, this recipe is sure to become a favorite. The creamy coconut broth, gentle heat from the red curry, and the bright notes of fresh herbs create a dish that feels like it was made in a cozy Thai restaurant. Plus, it’s quick and easy enough to make at home on a busy weeknight.

Ingredients

• Chicken breast – I prefer boneless, skinless chicken for ease of preparation. Chicken thighs can also be used if you want a more tender texture.
• Red curry paste – This is the flavor powerhouse of the dish. Start with a smaller amount if you're not used to spicy food, and adjust as needed. Gochujang can be used as an alternative.
• Coconut milk – Full-fat coconut milk gives the soup its rich, creamy texture. If you’re short on time, light coconut milk can be used, but it won’t be as indulgent.
• Rice noodles – Thin rice noodles cook quickly right in the soup. If using thicker noodles, add a few extra minutes to the cooking time.
• Fresh herbs – Cilantro and basil add a vibrant, fresh taste. Don’t forget the lime juice, which brings all the flavors together.

How To Make Chicken Noodle Soup

1. Heat olive oil in a large Dutch oven or pot over medium heat.
2. Add the chicken, season with salt and pepper, and cook for 3–4 minutes until golden brown. Remove and set aside.
3. In the same pot, sauté garlic, bell pepper, and onion for 3–4 minutes until softened.
4. Stir in red curry paste and ginger. Cook for 1 minute until fragrant.
5. Pour in chicken broth and coconut milk. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
6. Return the cooked chicken to the pot. Bring everything to a boil, then reduce the heat and simmer for about 10 minutes.
7. Add rice noodles, fish sauce, and agave (or brown sugar). Simmer for 5 minutes until the noodles are tender.
8. Turn off the heat and stir in cilantro, basil, and lime juice. Adjust seasoning to taste and serve hot.

Tips

• Avoid letting the curry paste burn, as it can turn bitter quickly.
• Full-fat coconut milk makes the broth silkier and more satisfying.
• For more heat, add sliced Thai chilies or a splash of chili oil.
• Soak rice noodles in warm water first to reduce cooking time.
• You can swap shrimp for chicken and cut the cooking time in half.
• Vegetable broth works well if you want to keep it vegetarian—just add tofu or more veggies.
• A squeeze of lime before serving enhances the overall flavor.
• If the broth is too strong, add more coconut milk or water to balance it out.
• Fresh basil is ideal, but dried basil and extra cilantro can be used if necessary.
• The soup is best served fresh, but you can cook the noodles separately and add them when serving to prevent them from becoming mushy.

Storage Instructions

• To Store: Keep the soup in an airtight container in the refrigerator for up to 3 days.
• To Freeze: Freeze the broth and chicken without the noodles for up to 2 months. Add fresh noodles when reheating.
• To Reheat: Warm the soup gently on the stove over medium heat until heated through.

More Asian Recipes You'll Like

• Chicken Noodle Stir Fry
• Vegetarian Cabbage Stir Fry
• Chinese Stir Fry
• Potsticker Salad

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Recipe Details

• Course: Main Course
• Keyword: Thai chicken noodle soup, Thai chicken soup
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: 457 kcal

Ingredients

• 1 ½ tablespoons olive oil
• 1 ½ pounds chicken breast (boneless and skinless, cut into ½-inch thick pieces)
• Salt + black pepper to taste
• 3 cloves garlic (minced)
• 1 red bell pepper (diced)
• 1 cup onion (diced)
• 2 tablespoons red curry paste
• 1 tablespoon freshly grated ginger
• 6 cups low-sodium chicken broth
• 1 can unsweetened coconut milk (13.5 ounces)
• 4 ounces thin rice noodles
• 1 tablespoon fish sauce
• 1 tablespoon agave syrup (or brown sugar)
• 2 teaspoons freshly squeezed lime juice
• ⅓ cup cilantro leaves (freshly chopped)
• 2 to 3 tablespoons fresh basil leaves (cut into ribbons)
• Green onions (for garnish)

Instructions

1. Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chicken and season with salt and pepper.
2. Cook for 3–4 minutes, until golden. Remove and set aside. In the same pot, add the garlic, bell pepper, and onion.
3. Sauté for 3–4 minutes, stirring occasionally, until softened. Stir in the red curry paste and grated ginger.
4. Cook for 1 minute, just until fragrant. Pour in the chicken broth and coconut milk. Use a wooden spoon to scrape up any browned bits from the bottom. Return the cooked chicken to the pot.
5. Bring everything to a boil, then lower the heat and simmer for about 10 minutes. Add the rice noodles, fish sauce, and agave or brown sugar. Simmer for 5 minutes, or until the noodles are soft.
6. Turn off the heat and stir in the green onions, cilantro, basil, and lime juice. Taste and adjust with salt and pepper if needed. Serve hot and enjoy.

Nutrition Facts

• Calories: 457 kcal
• Carbohydrates: 30 g
• Protein: 32 g
• Fat: 24 g
• Saturated Fat: 16 g
• Polyunsaturated Fat: 1 g
• Monounsaturated Fat: 5 g
• Trans Fat: 0.01 g
• Cholesterol: 73 mg
• Sodium: 485 mg
• Potassium: 908 mg
• Fiber: 3 g
• Sugar: 7 g
• Vitamin A: 1540 IU
• Vitamin C: 33 mg
• Calcium: 50 mg
• Iron: 3 mg