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Thai Chicken Coconut Noodle Soup

A quick, easy, and comforting noodle soup with tender chicken, rich coconut milk, and aromatic spices, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 cups chicken broth
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp red curry paste adjust according to your spice level
  • 8 oz rice noodles (or your noodle of choice)
  • 1 cup veggies (think bell peppers, carrots, or whatever’s in your fridge)
  • 2 tbsp fish sauce
  • Juice of 1 lime
  • Fresh cilantro and green onions for garnish

Method
 

Cooking Steps
  1. In a large pot, heat the olive oil over medium heat. Toss in the chicken pieces and cook for about 5 minutes, until they are golden. Remove the chicken and set aside.
  2. In the same pot, add the chopped onion, garlic, and ginger. Sauté until the onion is translucent, about 3-4 minutes.
  3. Add the chicken broth, coconut milk, and red curry paste. Stir until the curry paste is fully dissolved and bring it to a gentle boil.
  4. Add the rice noodles and your choice of veggies. Cook according to the noodle package instructions, usually around 5-7 minutes, until tender.
  5. Add the sautéed chicken back to the pot along with the fish sauce and lime juice. Stir and let it simmer for another 2-3 minutes.
  6. Ladle the soup into bowls and garnish generously with cilantro and green onions.

Notes

For noodle substitutions, you can use whole grain or zoodles. Feel free to get creative with veggies. Adjust spice levels according to your preference.