Simple Thai Coconut Chicken Noodle Soup (Print Version)
Simple Thai Coconut Chicken Noodle Soup is a comforting bowl of creamy coconut broth, tender chicken, and noodles. Quick to prepare for a weeknight dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Thai
Dietary: Dairy-Free
# Ingredients:
→ Flavorful Aromatics
01 -
1 tbsp vegetable oil
02 -
1 large shallot, thinly sliced
03 -
4 cloves garlic, minced
04 -
1 tbsp grated fresh ginger
05 -
2 tbsp red curry paste
→ Rich Broth & Hearty Chicken
06 -
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
07 -
4 cups low-sodium chicken broth
08 -
1 (13.5 oz) can full-fat coconut milk
09 -
2 tbsp fish sauce
10 -
1 tsp brown sugar
11 -
2 tbsp fresh lime juice
→ Slurpable Noodles & Fresh Garnish
12 -
8 oz dried rice noodles (vermicelli or flat wide)
13 -
1/2 cup fresh cilantro, chopped, for garnish
14 -
2 green onions, thinly sliced, for garnish
15 -
1 small red chili, thinly sliced, for garnish (optional)
# Instructions:
01 -
Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium heat. Add 1 large shallot, thinly sliced, and cook for 2 minutes until softened. Stir in 4 cloves garlic, minced, and 1 tbsp grated fresh ginger, cooking for another minute until fragrant.
02 -
Add 2 tbsp red curry paste to the pot with the aromatics. Cook, stirring constantly, for 1 minute to toast the paste and release its flavors. This step is crucial for the depth of your Simple Thai Coconut Chicken Noodle Soup.
03 -
Add 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces, to the pot. Cook, stirring occasionally, for 3-5 minutes until the chicken is lightly browned on all sides. It doesn't need to be cooked through at this stage.
04 -
Pour in 4 cups low-sodium chicken broth and 1 (13.5 oz) can full-fat coconut milk. Stir in 2 tbsp fish sauce and 1 tsp brown sugar. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the chicken is cooked through.
05 -
While the soup simmers, prepare 8 oz dried rice noodles (vermicelli or flat wide) according to package directions. Typically, this involves soaking in hot water or boiling briefly until tender. Drain well and set aside.
06 -
Remove the soup from the heat. Stir in 2 tbsp fresh lime juice. Taste and adjust seasonings if needed; you might want more fish sauce for saltiness or brown sugar for sweetness. This final touch balances the flavors of your Simple Thai Coconut Chicken Noodle Soup.
07 -
Divide the cooked rice noodles among four serving bowls. Ladle the hot Simple Thai Coconut Chicken Noodle Soup over the noodles. Garnish generously with 1/2 cup fresh cilantro, chopped, 2 green onions, thinly sliced, and 1 small red chili, thinly sliced (optional).
# Notes:
01 -
For an extra layer of flavor, you can lightly brown the chicken thighs before adding the broth. This creates a richer base for the soup.
02 -
If you prefer a vegetarian option, swap the chicken thighs for firm tofu (pressed and cubed) and use vegetable broth instead of chicken broth.
03 -
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Store noodles separately if possible to prevent them from getting too soggy.
04 -
Serve with extra lime wedges on the side for those who enjoy a brighter, more tangy flavor profile in their soup.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Grater
07 -
Serving bowls
# Nutrition Facts (Per Serving):
Calories: 649 kcal
Total Fat: 30 g
Total Carbohydrate: 58 g
Protein: 29 g