Thai Chicken Noodle Soup

Embark on a culinary journey with this vibrant and comforting Thai Chicken Noodle Soup, a perfect blend of bold Thai flavors and cozy, soul-warming goodness. This easy-to-make soup features tender slices of chicken thighs, silky rice noodles, and a creamy, aromatic broth infused with red curry paste, coconut milk, and fresh lime juice. The addition of garlic, ginger, and fish sauce layers the soup with authentic Thai-inspired depth, while optional garnishes like bean sprouts, Thai basil, and red chili slices add customizable flair. Ready in under 45 minutes, this one-pot wonder delivers a restaurant-quality experience in the comfort of your home. Perfect for weeknight dinners or chilly evenings, this gluten-free soup is a must-try for any lover of spicy, flavorful cuisine.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons red curry paste
• 6 cups chicken stock
• 1 14-ounce can canned coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 pound boneless, skinless chicken thighs, thinly sliced
• 8 ounces rice noodles
• 2 tablespoons lime juice
• 0.25 cup fresh cilantro, chopped
• 2 green onions, sliced
• 1 cup bean sprouts (optional)
• 0.25 cup Thai basil leaves (optional)
• 1 tablespoon red chili slices (optional, for garnish)

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the diced onion and cook until translucent, about 3-4 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4

Add the red curry paste and cook for 1-2 minutes, stirring constantly to release its aroma.

Step 5

Pour in the chicken stock and bring it to a gentle boil.

Step 6

Stir in the coconut milk, fish sauce, and brown sugar, mixing well.

Step 7

Add the thinly sliced chicken thighs to the pot and simmer for 10-12 minutes, or until the chicken is fully cooked.

Step 8

Meanwhile, cook the rice noodles according to package instructions, then drain and set aside.

Step 9

Once the chicken is done, stir in the lime juice and taste the soup. Adjust seasoning if necessary.

Step 10

Divide the cooked rice noodles into serving bowls.

Step 11

Ladle the hot soup over the noodles, ensuring each bowl gets chicken and broth.

Step 12

Top each bowl with fresh cilantro, sliced green onions, and bean sprouts, if using.

Step 13

Garnish with Thai basil leaves and red chili slices, if desired.

Step 14

Serve immediately with lime wedges on the side.

Nutrition Facts

Serving size	3920.4 grams (3920.4g)

Amount per serving	% Daily Value*
Calories	3185

Total Fat 201.20g	258%
Saturated Fat 121.90g	610%
Polyunsaturated Fat 0.50g
Cholesterol 604mg	201%
Sodium 5196mg	226%
Total Carbohydrate 145.20g	53%
Dietary Fiber 16.20g	58%
Total Sugars 47.30g
Protein 211.70g	423%

Vitamin D 32IU	159%
Calcium 489mg	38%
Iron 35mg	195%
Potassium 3277mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.9%

Protein: 26.1%

Carbs: 17.9%