Thai Chicken Noodle Soup

30 Minute MealsGluten FreeKid Friendly

30 Minute Thai Chicken Noodle Soup, an epic homemade soup recipe that’ll soon be your family’s favorite!

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!

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

Well, we finally got a little 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.

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!

Bring on the cool fall weather…

Experiencing just a taste of cooler weather has me all giddy for fall 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.

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!

Typically my go to is Chicken Tortilla Soup. But ya know I’m always having to come up with new recipes so I stayed with the chicken theme and changed up the flavor profile. A LOT!

Instead of going southwest on flavor, we are going Thai!

A couple months ago I made this incredible Thai Coconut Curry Shrimp Noodle Bowls from How Sweet Eats. Ya’ll it was incredible! I am now officially obsessed with coconut and curry anything!

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!

And that is the base of this soup… red curry paste and then it’s finished off with a creamy coconut milk to make this soup creamy, dreamy and oh so freakin tasty!

This soup is filled with a lot of the same ingredients a regular Chicken Noodle Soup has. It’s just slightly changed up to make it more Thai influenced with the snow peas, red pepper, lime juice, cilantro, and of course the coconut milk.

As soon as I added those rice noodles I knew I was gonna be in for a treat. I could smell all the flavors and it was killing me. I just had to get through photographing this beauty so I could dive in!

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 topped mine with some fresh green onions and sliced avocado and YASSSS is all I have to say. 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!

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 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 8 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This easy Thai Chicken Noodle Soup an epic homemade soup recipe that only takes 30min. A delicious chicken soup that will soon be your family’s favorite!


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

IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!

Want More Comfort Soup Recipes?

Smoky Lentil Chili

Creamy Bacon Roasted Butternut Squash Soup

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!

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Hey There

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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62 Responses
        1. it will have a different taste for sure, I would actually recommend not to sub that. You could sub green curry paste but yellow is quite different in my opinion. The paste has other ingredients like garlic and such added to it for extra flavor.

    1. William

      Then you have never eaten real Thai food. This soup is excessively bland. Need to add some extras like a table spoon of curry power corrander and at least a drop of heat.

      1. You can definitely do that. I cook most of these meals for my family, including a 6 year old so if you need to add more heat you can definitely do that. To each his or her own. 🙂

  1. Jen

    We’re in the middle of a heatwave (107 at school pick up today…yikes!) so I say bring on fall! I can’t wait to try this and enjoy some cooler weather.

  2. Dennis

    That Thai chicken noodle soup looks amazing. It looks like just the thing I want on a cold, rainy day. It’s definitely something I would chow down on while reading.

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  4. amanda

    Came out great, needed extra lime for each bowl but otherwise tasty. I think I could have used less chicken/noodles, added more paste/ginger/garlic. Will make again.

    1. sorry for the slow response kristin, just had a baby so comments have taken a back seat. You could sub the coconut milk with almond milk or cashew cream.. if you’re ok with dairy you could use whole milk but it takes away some of the ‘thai flavor’

  5. Patty Mullins

    Congratulations on your new little one, hope everyone is doing well!! Thanks for sharing this awesome recipe, I am sort of new to cooking Thai and this made me look like a pro!! Easy and delicious, restaurant quality! MY family loved it. Thanks again. Best of luck to you and
    your new Lil one!!!

  6. Gineva

    Absolutely delish soup!! The only thing is I started off with 1.5TBSP red curry paste and it was plenty hot, I guess it really depends on the brand of curry paste!

    1. Yes, it definitely does. Each curry has it own heatness. Mine is not sure spicy so I need 3-4 to get that level of flavor I was looking for. So glad you liked it though!

  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.

  8. 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.

  9. 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.

  10. 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!

  11. 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!

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