Thai Coconut Chicken Noodle Soup (Print Version)
Flavorful Thai coconut chicken noodle soup. Quick to make, this comforting dish features tender chicken, rich coconut broth, and slurpable noodles. A weeknight favorite!
# 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:
→ Aromatic Foundation
01 -
1 tbsp coconut oil
02 -
1 large shallot, thinly sliced
03 -
4 cloves garlic, minced
04 -
1 tbsp fresh ginger, grated
05 -
2 tbsp red curry paste
→ Creamy Broth & Protein
06 -
1 lb boneless, skinless chicken breast or thighs, thinly sliced
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 -
1/4 cup fresh lime juice
→ Noodle & Veggie Embrace
12 -
8 oz dried thin rice noodles (vermicelli)
13 -
1 red bell pepper, thinly sliced
14 -
2 cups fresh baby spinach
→ Fresh Zest & Garnish
15 -
1/4 cup fresh cilantro, chopped, for garnish
16 -
1 small red chili, thinly sliced, for garnish (optional)
17 -
4 lime wedges, for serving
# Instructions:
01 -
Slice 1 large shallot, 4 cloves garlic, and grate 1 tbsp fresh ginger. Thinly slice 1 lb boneless, skinless chicken breast or thighs and 1 red bell pepper. Cook 8 oz dried thin rice noodles according to package directions; drain and set aside. This ensures everything is ready for your Simple Thai Coconut Chicken Noodle Soup.
02 -
Heat 1 tbsp coconut oil in a large pot or Dutch oven over medium heat. Add the sliced 1 large shallot and cook for 2-3 minutes until softened. Stir in 4 cloves minced garlic and 1 tbsp grated fresh ginger, cooking for another minute until fragrant.
03 -
Stir in 2 tbsp red curry paste and cook for 1 minute, stirring constantly, until fragrant. Add the 1 lb thinly sliced chicken breast or thighs to the pot and cook for 3-5 minutes, stirring occasionally, until lightly browned.
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 soup to a gentle simmer, then reduce heat and let it cook for 10 minutes to allow flavors to meld for your Simple Thai Coconut Chicken Noodle Soup.
05 -
Add the sliced 1 red bell pepper to the simmering soup and cook for 3-4 minutes until slightly tender-crisp. Stir in 2 cups fresh baby spinach until it wilts, which should take about 1-2 minutes.
06 -
Remove the pot from heat and stir in 1/4 cup fresh lime juice. Divide the cooked 8 oz dried thin rice noodles among serving bowls. Ladle the hot Simple Thai Coconut Chicken Noodle Soup over the noodles. Garnish with 1/4 cup fresh cilantro and optional 1 small red chili. Serve with 4 lime wedges.
# Notes:
01 -
For a spicier kick, increase the red curry paste to 3 tablespoons or add a pinch of red pepper flakes along with the aromatics.
02 -
To prevent noodles from becoming mushy, cook them separately and add directly to individual serving bowls before ladling in the hot soup. This also helps with leftovers.
03 -
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Store cooked noodles separately and combine just before reheating and serving.
04 -
Feel free to customize your Simple Thai Coconut Chicken Noodle Soup! Swap chicken for shrimp or firm tofu, or add other vegetables like sliced mushrooms, snap peas, or shredded carrots.
# 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 -
Ladle
# Nutrition Facts (Per Serving):
Calories: 690 kcal
Total Fat: 30 g
Total Carbohydrate: 59 g
Protein: 45 g