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Simple Thai Coconut Chicken Noodle Soup

A quick and comforting bowl of soup infused with rich coconut milk, tender chicken, and vibrant flavors, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Chicken Breast, thinly sliced
  • 2 cans Coconut Milk (about 14 ounces each)
  • 4 cups Chicken Broth
  • 8 ounces Rice Noodles Feel free to choose your favorite type.
  • 1 tablespoon Fresh Ginger, grated Because fresh is best!
  • 2 cloves Garlic, minced It's going to smell amazing!
  • 3 tablespoons Lime Juice For that zesty kick!
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Fish Sauce Trust me, it’s worth it.
  • 1 large Carrot, julienned or thinly sliced
  • 1 Bell Pepper, thinly sliced Because color counts, right?
  • Cilantro, Fresh, for garnish
  • Chili Flakes, to taste Optional, if you like a little heat!

Method
 

Cooking Noodles
  1. Start by cooking the rice noodles according to the package instructions. Once they’re al dente, drain and set them aside.
Sauté Aromatics
  1. In a large pot or Dutch oven, add a splash of oil over medium heat and throw in the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Cook Chicken
  1. Toss in the thinly sliced chicken breasts! Cook until they are no longer pink, about 5-7 minutes.
Add Broth and Vegetables
  1. Mix in the coconut milk and chicken broth. Add the julienned carrot and sliced bell pepper. Bring it to a gentle boil, then reduce to a simmer. Allow it to cook for about 10 minutes.
Season Soup
  1. Stir in the soy sauce, fish sauce, and lime juice. Taste and adjust the seasoning if needed. Feel free to add some chili flakes here if you like it spicy.
Combine and Serve
  1. Add the cooked rice noodles to the soup just before serving and give everything a good stir.
  2. Ladle the soup into bowls, top with fresh cilantro, and serve with a lime wedge on the side.

Notes

You can use leftover rotisserie chicken instead of cooking fresh chicken. For a vegetarian twist, swap chicken for tofu and use vegetable broth. For added texture, throw in some unsalted peanuts on top before serving.