The Most Epic Thai Chicken Noodle Soup

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The Most Epic Thai Chicken Noodle Soup you’ll ever make! Each bite of this Chicken Noodle Soup is full of thai flavor from the red curry paste, loaded with chicken, veggies and rice noodles. The perfect dinner recipe ready in only 30 minutes! 

If you’re looking for more Chicken Soup Recipes you need to try my Homemade Healing Chicken Soup, Chicken Tortilla Soup or my Light Lemon Chicken Orzo Soup.

30 Minute Thai Chicken Noodle Soup filled with curry and coconut flavor, chicken, veggies and rice noodles! An epic soup recipe that will soon be your families favorite + it's gluten free!

Homemade Thai Chicken Noodle Soup

Well, we finally got a small tiny taste of the fall. It was 70 degrees the other morning when I dropped Cason off at school and absolutely glorious! It may not seem “cool” to you, but for us it was a welcome relief from the heat. The past couple of days I have been biking him to and from school in our typical 90+ degree heat.

Honestly the mornings aren’t too bad, but every time I have to go pick him up I dread it. I open the garage door to get my bike out and immediately I’m hit by the heat and humidity. Bring on the cool fall weather…

Experiencing just a taste of cooler weather has me all giddy for fall soup recipes. Since school is back in season, I feel like it’s time to bring on those comfort recipes! Don’t you!? One of my comfort recipes to make and eat is SOUP. To me, there is nothing better than cozying up in a big fuzzy blanket on the couch with a warm bowl of soup. And trust me, this Thai Chicken Noodle Soup is going to be your go to!

30 Minute Thai Chicken Noodle Soup filled with curry and coconut flavor, chicken, veggies and rice noodles! An epic soup recipe that will soon be your families favorite + it's gluten free!

Ingredients for this Thai Chicken Noodle Soup:

  • Chicken – For a short cut I like to use already cooked rotisserie chicken. However, if you prefer you could use boneless chicken breast and poach in chicken broth.
  • Aromatics: The key aromatics in this soup are minced fresh garlic, fresh ginger and red onion. 
  • Red Curry Paste: You can’t have a curry without curry paste! I like to use Thai Kitchen Brand Red Curry Paste, it’s the perfect amount of heat and rich curry flavor!
  • Chicken Broth: Add chicken broth instead of water helping the depth of flavor in the soup, especially because this is a quick soup. The more you can add flavor the more flavor you’ll have in the end! (if you’re watching your sodium count use low sodium chicken broth)
  • Carrots – The carrots add nutrients, freshness and a nice crunch.
  • Snow Peas – Adds a nice pop of green and sticks with the asian theme.
  • Red Pepper – I like to julienne these to have a different shape from the other vegetables.
  • Brown Rice Noodles – Instead of using spaghetti or egg noodles I prefer to stick with the thai theme, so I use rice noodles in this chicken noodle soup to give it almost that pad thai feel.
  • Coconut Milk (in a can) – Trust me, use the can of coconut milk! It can be found in the international or asian aisle at your grocery store. Coconut milk from the can adds thickness and a slight sweetness that pairs perfectly with thai flavors.
  • Fresh Lime Juice – The acid from lime juice cuts from the heat and creaminess in the rest of the dish. It’s also a great way to add flavor without adding more salt.
  • Fresh Cilantro – I love to finish all of my dishes with fresh herbs for that final fresh pop of flavor.

30 Minute Thai Chicken Noodle Soup filled with curry and coconut flavor, chicken, veggies and rice noodles! An epic soup recipe that will soon be your families favorite + it's gluten free!

What gives this Chicken Noodle Soup Thai flavors?

The main ingredients that give this chicken soup it’s signature thai flavors are – fresh ginger, fresh garlic, a rich red curry paste (made with lemongrass, corianders, shallots, ginger, garlic, red chilis) coconut milk, lime juice and fresh cilantro. 

What I love about this recipe is how easy to it to make and how much flavor I can pack into it in just 30 minutes! It will seriously blow your mind! I even have a Vegetarian version of this recipe!

How to make Thai Chicken Noodle Soup?

  1. Cook Noodles: Bring a medium pot of water to a boil.Add brown rice noodles to pot of boiling water and cook for 4 minutes. Remove the noodles from your pot, drain water and immediately place noodles in an ice bath to cool and stop the cooking process. Set aside.
  2. Prep your Station: heat a large dutch oven or soup pot to medium high heat. 
  3. Saute Aromatics: Add in coconut oil to pan, once oil is melted add red onions and saute until translucent, about 3 to 4 minutes. Next add in fresh garlic and fresh ginger. Saute for 30 seconds, until fragrant. Then add red curry paste, stir the paste until it thickens, 2 to 3 minutes.
  4. Bring to a Boil: Once curry paste is thickened add in chicken broth and bring to a boil, then reduce to simmer.
  5. Add in the Good Stuff: Now, it’s time to add in the shredded chicken, cooked noodles, carrots, red pepper and snow peas. Simmer for 4 to 6 minutes, until snow peas are vibrant green and carrots are fork tender.
  6. Make it Creamy: Scoop about a cup of the broth out of the pot and add it to a blender along with one can of coconut milk. Blend until the mixture looks creamy and the broth and milk no longer separate. Add the coconut milk mixture back to the soup pot, stir and simmer for 5 minutes.
  7. Finishing Touch: Right before you’re about to serve the soup, finish with fresh lime juice and fresh cilantro. Optional: top with sliced avocado and sliced green onions

30 Minute Thai Chicken Noodle Soup filled with curry and coconut flavor, chicken, veggies and rice noodles! An epic soup recipe that will soon be your families favorite + it's gluten free!

Can you leave rice noodles in soup?

When making a noodle soup you can choose to cook the noodles directly in the broth or in a separate pot and then add them to the soup. In my opinion when cooking the noodles in your soup broth you lose some of the broth because the noodles soak it up. I like to cook the noodles separate and then add them after they’ve been cooked. I find it helps you maintain as much broth as possible, which is what you want. After all it is a soup!

How to Store and Reheat Leftovers

You can store this Thai Chicken Soup in an air tight container in the refrigerator, it will last 3 to 4 days. If you would like to freeze, allow soup to cool and store in a freezer storage bag for up to 2 months. To reheat from refrigerator just warm up in the microwave. To reheat from frozen, place frozen soup in refrigerator for 24 hours and then warm up on the stove to serve.

30 Minute Thai Chicken Noodle Soup filled with curry and coconut flavor, chicken, veggies and rice noodles! An epic soup recipe that will soon be your families favorite + it's gluten free!

The flavors from this Thai Chicken Noodle Soup are absolutely incredible! At first bite you get the rich creaminess of the coconut milk and chicken broth, then you get a slight crunch from the chicken and veggies and to round it off a slight spicy curry taste.

It is absolutely glorious!

I love to top mine with fresh green onions and sliced avocado! This soup is seriously a must try for the fall. I guarantee it will be a favorite at your house and a much welcome change up in the flavor department.

Bon Appetit friends!

Other Chicken Recipes you’ll enjoy:

30 Minute Thai Chicken Noodle Soup filled with curry and coconut flavor, chicken, veggies and rice noodles! An epic soup recipe that will soon be your families favorite + it's gluten free!

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thai chicken noodle soup in a bowl

Thai Chicken Noodle Soup

  • Author: Krista @ JoyfulHealthyEats.com
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

Description

The Most Epic Thai Chicken Noodle Soup you’ll ever make! Each bite of this Chicken Noodle Soup is full of thai flavor from the red curry paste, loaded with chicken, veggies and rice noodles. The perfect dinner recipe ready in only 30 minutes! 


Scale

Ingredients

  • 1.5 lbs. boneless skinless chicken breast, cooked and shredded
  • 1 tablespoon coconut oil
  • 1 cup red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons red curry paste
  • 6 cups chicken broth
  • 2 carrots, sliced
  • 1/2 cup halved snow peas
  • 1 red pepper, julienned
  • 8 oz. brown rice noodles
  • 14 oz. coconut milk (in a can)
  • 2 tablespoons of fresh lime juice
  • 1/3 cup fresh cilantro diced
  • Optional: top with sliced avocado and sliced green onions

Instructions

  1. Heat a large dutch oven or soup pot to medium high heat.
  2. Add in coconut oil. Once melted add red onions, saute until translucent, about 3-4 minutes. Next add in the garlic and ginger. Saute for 30 seconds, until fragrant, stirring the entire time.
  3. Add in the red curry paste, stir the paste into the aromatics (onion, garlic and ginger) until it thickens, about 2-3 minutes.
  4. Next, add in the chicken broth. Bring to a boil and reduce to simmer. Add in the shredded chicken.
  5. In the meantime bring a medium pot filled with water to a boil. Add brown rice noodles to the pot and cook for 4 minutes. (or whatever your directions say) Remove from pot, drain water and cool the noodles with cold water to stop the cooking process.
  6. Add noodles, carrots, red pepper and snow peas to the chicken broth pot.
  7. Scoop about a cup of the broth out of the pot and add it to a blender or food processor, along with a can of coconut milk. Blend until the mixture looks creamy and the broth and milk no longer separate.
  8. Add the coconut milk mixture back to the soup pot. Stir and simmer for 5 minutes.
  9. Right before you’re about to serve it. Finish the soup with fresh lime juice and fresh cilantro. Stir and serve!
  10. Optional: top with sliced avocado and sliced green onions

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 282
  • Sugar: 3 g
  • Sodium: 931 mg
  • Fat: 9 g
  • Saturated Fat: 6 g
  • Carbohydrates: 29 g
  • Fiber: 1 g
  • Protein: 21 g
  • Cholesterol: 49 mg

Keywords: homemade chicken soup, thai chicken soup, chicken noodle soup recipe, how to make chicken noodle soup, healthy chicken soup recipe, thai soup, spicy chicken soup, thai chicken noodle soup, how to make thai chicken noodle soup

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30 Minute Thai Chicken Noodle Soup filled with curry and coconut flavor, chicken, veggies and rice noodles! An epic soup recipe that will soon be your families favorite + it's gluten free!

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Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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61 Responses
  1. Michelle

    So delicious! I used garlic chili sauce instead of curry paste because that’s what I had on hand. Also some bok choy! I’m planning to make again tonight (3rd time). 🙂

  2. Marty Pemberton

    Hi Krista:
    The soup is fantastic! Does it freeze well? I made a full batch, but being single, I can’t eat it all at once, and I’d like to keep some for later!!!
    Thanks!
    Marty

    1. Krista

      hmm… I have not frozen it before. But if I were to, I’d say freeze it without the noodle. I would think that the noodles would turn starchy or mushy when reheating.

  3. Jessica Smith

    Hello Krista, Made a chicken stock out of leftover bones with a load of Thai ingredients to replace the standard stock veg (lemongrass, chillies, bok choi, etc) and then made this recipe. Absolutely fantastic!

  4. Shannon

    This was pretty darn good! I mean, I ate three bowls in one sitting if that tells you anything. I did simmer the soup for about 9 mins after adding the vegetables to make sure the carrots were cooked well. I also added red chili pepper flakes and more curry powder at the end because I LOVE the taste of curry and I felt like it was lacking some flavor. However, overall I thought it was delicious and I will be saving and making again!

  5. Jessica

    We made this for lunch today and it was wonderful. It’s Christmas Day and we’ve been indulging in too many treats. I wanted a new, healthy recipe to use leftover baked chicken and stock I had on hand and needed to add some veggies to our bowls! I didn’t have cilantro and I know it will be better tomorrow when I can add that, but even without it, it was amazing. Thanks for sharing your recipe.

  6. Curtis

    What brand if curry paste doo you use? I put 3 or 4 tablespoons in and it was not spicy at all and the curry favor was a bit mild.. Other wise it was delicious.

    1. Krista

      I use thai kitchen brand.. you can definitely add more .. I have babies at the house that eat it so I have to make it kinda mild

  7. Anna

    I thought this was really good. I did have to add more spice to it only because we felt it needed a little something more. It is not a recipe that is only 5 minutes to prep and 30 minutes to cook. I am not sure where that came from . We will make it again!! I also used Pho noodles only because I was not sure what the other noodles looked like.

    1. Krista

      You would need to saute the onions, garlic, ginger and curry paste first. Then add everything into the crockpot with chicken, red pepper and chicken broth. Cook for 2 hours, then coconut milk, snap peas and cilantro.

      Honestly it would be easier just to make it on the stove.

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