The Most Epic Thai Chicken Noodle Soup

Kid Friendly30 Minute MealsGluten Free

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 Prep Time: 5 minutes
  • cook_time Cook Time: 25 minutes
  • total_time Total Time: 30 minutes
  • yield Yield: 8 1x
  • category Category: Soup
  • method Method: Stovetop
  • cuisine 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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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!

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63 Responses
  1. Melissa

    This soup was a huge hit with my friends and family. Thank you! I have a question regarding how prep time works or what it means in this recipe and others. 5 minutes is only possible if you have absolutely everything cut, cooked, shredded and ready to go. If so, then I’m confused by what “prep time” means in recipes. By the time I cut the veggies, prepped the chicken (meaning cooking it and shredding it), etc. I had at least 30 minutes in already, then the putting it all together was another 30, what I would call the “cooking time”. How does this work?

    1. Krista

      Hey Melissa, I’m so glad you liked the recipe! For the prep time, I count the “cut time” that’s basically it because I used rotisserie chicken so I didn’t need to cook it. If you end up cooking the chicken and then cutting it, then yes it will be more time.

  2. 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. Krista

      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!

  3. 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!!!

    1. Krista

      Thank you so much Patty! 🙂 So glad that your first go at Thai turned out to be a success and was a hit with the family. 🙂

    1. Krista

      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’

  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.

  5. 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.

  6. Patricia @ Grab a Plate

    Man! I wish our temps would drop a teeny bit! This soup looks ahhh-mazing! The color! The red curry! Very nice!

  7. 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.

        1. Krista

          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. Krista

          hhm… not sure. Because this recipe definitely has flavor, unless the red curry paste brand you bought was mild on 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. Krista

        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. 🙂

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