Thai Chicken Noodle Soup

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Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

The Best Thai Chicken Noodle Soup you’ll ever make! Each bite of this Chicken Soup is full of Thai flavor from the red curry paste to the ginger, then loaded with chicken, veggies, and rice noodles. The perfect comforting dinner recipe is 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.

Healthy & Nourishing Chicken Noodle Soup

This is one of the recipes that I’m very proud of. There’s something really special about cooking Thai food at home, and this Thai Chicken Noodle Soup is a great example!

We love to order Thai takeout because the food has such bold and fun flavors. The authentic tangy, sweet, and spicy flavors almost seem impossible to replicate at home. But that’s not the case at all! This soup is so easy to make and you can find the ingredients right at your regular grocery store. It’s really pretty incredible how amazing this soup turns out with little effort!

This soup is also really quick to put together for an easy weeknight meal. You need just 30 minutes to make this soup at home. So, instead of ordering Thai takeout, why don’t you try this soup instead? I promise you won’t regret it. And your family will keep asking for it over and over again!

thai chicken noodle soup with avocado and fresh herbs

What Gives This Soup Thai Flavors?

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

What I love about this recipe is how easy it is 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 for those of you eating a meatless diet. It’s just as flavorful without any chicken.

an assortment of ingredients on a countertop in small prep bowls like broth, sliced onions, snap peas, sliced peppers, carrots, limes, garlic, ginger, and noodles

Recipe Ingredients

The recipe ingredients are listed below for Thai Chicken Noodle Soup. Remember to check out the recipe card below for exact measurements.

  • 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.
  • Coconut Oil: Or whatever cooking oil you have, but I like to use coconut oil for the slightly nutty flavor.
  • 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 the Thai Kitchen Brand Red Curry Paste, it’s the perfect amount of heat and rich curry flavor.
  • Chicken Broth: Adding chicken broth instead of water helps develop 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. You could also use blanched green beans if you don’t have snow peas.
  • 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: Always use canned coconut milk for this recipe. 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 the 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.
thai chicken noodle soup with avocado and fresh herbs

How to Make Thai Chicken Noodle Soup

Here is how to make this soup in just 30 minutes! The flavors are complex but the steps are simple.

  • First, cook the noodles. Bring a medium pot of water to a boil. Add brown rice noodles to a pot of boiling water and cook for 4 minutes. Remove the noodles from your pot, drain the water, and immediately place the noodles in an ice bath to cool and stop the cooking process. Set aside.
  • Next, heat your pot and get the other ingredients ready. Heat a large dutch oven or soup pot to medium-high heat and add the coconut oil.
  • Saute the aromatics. Once the oil is melted add red onions and saute until translucent, about 3 to 4 minutes. Next, add fresh garlic and fresh ginger. Saute for 30 seconds, until fragrant. Then add red curry paste, and stir the paste until it thickens, 2 to 3 minutes.
  • Then add the broth and bring it to a boil. Once the curry paste is thickened add in chicken broth and bring to a boil, then reduce to a simmer.
  • Add in the good stuff! Now, it’s time to add in the shredded chicken, cooked noodles, carrots, red pepper, and snow peas.
  • Simmer and stir everything together. Simmer for 4 to 6 minutes, until snow peas are vibrant green and carrots are fork tender. Remove about one cup of broth from the pot to mix with the coconut milk.
  • Now to make it creamy. Add the 1 cup of broth 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 mixture to the pot. Add the coconut milk mixture back to the soup pot, stir, and simmer for 5 minutes.
  • Then add the finishing touches. Right before you’re about to serve the soup, finish with fresh lime juice and fresh cilantro. If you’d like, top it with sliced avocado and sliced green onions.
thai chicken noodle soup with an orange colored broth, rice noodles, avocados, and fresh herbs

Can I Cook The Noodles in The Soup?

When making a noodle soup you can choose to cook the noodles directly in the broth or 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.

So, I like to cook the noodles separately 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 soup!

thai chicken noodle soup with an orange colored broth, rice noodles, avocados, and fresh herbs with a ladle spoon

Tips & Variations

Some helpful tips and variation ideas are below.

  • Use different bell peppers or add spicy ones. You can also use orange, yellow, or red peppers in this soup. I don’t recommend using green bell peppers though because they aren’t as sweet. You could also add some slices of spicy Thai chilis if you want the soup to have a little kick.
  • Make sure the can of coconut milk is at room temperature. It will pour out a lot easier if it’s at room temperature.
  • Other herbs will work, too. You can also use fresh chives, basil, or parsley as a garnish.
  • Use shrimp instead of chicken. Cooked shrimp works well with this recipe if you want a seafood version.
thai chicken noodle soup with an orange colored broth, rice noodles, avocados, and fresh herbs with a large metal spoon

What To Serve With Thai Chicken Soup

Here are a few of my other favorite recipes that go well with this soup.

thai chicken noodle soup with an orange colored broth, rice noodles, avocados, and fresh herbs

How to Store and Reheat Leftovers

You can store this Thai Chicken Soup in an air-tight container in the refrigerator and it will last 3 to 4 days. Then reheat the soup in a saucepan on the stovetop.

Can I Freeze This?

If you would like to freeze this Thai Chicken Noodle Soup, allow the soup to cool and store it in a freezer storage bag for up to 2 months.

To reheat from frozen, place frozen soup in the refrigerator for 24 hours and then warm it up on the stove to serve.

thai chicken noodle soup with an orange colored broth, rice noodles, avocados, and fresh herbs

Thai Chicken Noodle Soup

  • Author: Krista @
  • 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


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 is ready in only 30 minutes!



  • 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 green beans or 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


  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 green beans or 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


  • 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: Thai chicken soup, chicken noodle soup, chicken soup recipes

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97 Responses
  1. Patrick

    We often set up a hot pot-style buffet where people can choose from several kinds of noodles and different ingredients including chicken feet (Sauteed beforehand), lemongrass and blood pudding (If you can get it).as well as bean sprouts, bamboo shoots and bean curd It’s great for larger get-togethers. It all goes on a table with a couple of pots of broth, one spicy, one not and one without onions (We have guests who have issues with Onions). Guests walk around the table with a bowl of broth and add their ingredients.

  2. Lorraine

    I have to say, this was absolutely delicious! I made it for my family of 2 adults and 4 picky teenagers and the flavour was all there! Will definitely make this again but first, to have a little nosey around all of your other fabulous recipes! Thank you x

  3. Lisa Lewis

    This is the best Thai dish I’ve ever made! EVERYONE in my family loved it. We made the recipe as directed but used a good quality, low-fat coconut milk. I added sliced baby Bella mushrooms and included both red and sweet onion since I was making a larger pot and wanted more veggies. It wasn’t spicy (I think my red curry was too mild?) so I added a dried red curry Thai spice mix that has a kick and hints of lime and lemongrass. I will definite use this spice again and maybe add some fresh lemongrass next time. We kept the noodles on the side so family could choose bread or add however many noodles they were hungry for and they wouldn’t get soggy as leftovers. If you like more kick, just top your bowl with red chili flakes… some like it “Thai Hot” 😮
    I only wish this dish was freezable! Thank you, Krista for great recipes!

  4. Imran

    This recipe is great as is. The proportions are perfect and it turns into a delectable, unique soup flavor. Everyone that has tried it has really like it. This is in my regular rotation as of 4 years now. Krista, you are doing good work on this blog. I have used several of your other recipes, such as the Cobb salad which is a good, healthy, tasty, filling low-carb lunch.

    1. Krista

      Thank you so very much! Your continued support is very appreciated and I am so glad you are finding other recipes you love!

  5. Clark

    Was really good….next time I’d add more coconut milk, less chicken broth, more spice (more red curry paste…I had added less than the recipe called for). I made chicken in the crockpot then shredded. Green onions on top wasn’t necessary. My, hubby and 10 yr old daughter loved it! (7 yr old wasn’t a fan)

  6. Rachael

    This was really amazing. I didn’t have red pepper and subbed out snow peas for snap peas. So yum! Sent it to my fam to try!

  7. Beth

    The whole family loved this. I did add some peanut butter to the broth and coconut milk mixture in the blender and then added some more ginger and curry paste, curry powder and some fish sauce to the soup after tasting. Thanks so much for the recipe. My husband thought it tasted exactly like something he had eaten in Asia, so I feel like that is a win!

    1. Brita

      I highly recommend this recipe! I never rate recipes, but felt like I had to for this one. I did a few Substitutions just because that’s what I had on hand. I used green beans instead of snow pease, a tablespoon extra of curry paste and ginger (because everything is better with extra of those two things) and I added just a pinch of salt. Delicious.

  8. Adrienne

    Hi! Great soup but mine turned out too spicy. Should I add another can of coconut milk to tone it down? Also, have you tried freezing it?

    1. Krista @ Joyful Healthy Eats

      If it was too spicy for you I’d reduce the curry paste by 1 tablespoon, that should do the trick and no I would not freeze it. The coconut milk will get lumpy and the noodles will disintegrate and get mushy. 🙁

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