Go Back

Thai Chicken Noodle Soup

Thai chicken noodle soup with a golden coconut-curry broth, tender sliced chicken, and springy rice noodles simmered together. Aromatics like lemongrass and galangal flavor the base, then noodles finish with a quick hot heat-through for the perfect bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Thai-American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Chicken and noodles
  • 1.5 lb chicken breast or thighs Thinly sliced.
  • 6 oz rice noodles Soak in warm water before cooking.
Broth and aromatics
  • 1 can (13.5 oz) coconut milk
  • 4 cup chicken broth
  • 2 tbsp red curry paste
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
  • 1 stalk lemongrass Bruised.
  • 3 slices galangal or fresh ginger
  • 4 clove garlic Minced.
Toppings
  • 1 cup bean sprouts
  • 2 green onions Sliced.
  • 1 fresh Thai basil For serving.
  • 1 cilantro For serving.
  • 1 lime wedges For serving.
  • 1 red chili Sliced, for serving.

Equipment

  • 1 Dutch oven

Method
 

Soak noodles
  1. Soak the rice noodles in warm water for 15 minutes, then drain and set aside.
Build the coconut-curry broth
  1. Heat 1 tablespoon oil in a large pot, then cook the red curry paste for 1-2 minutes until fragrant.
  2. Add the garlic, lemongrass, and galangal, then cook for 1 minute until aromatic and glossy.
  3. Pour in the coconut milk and chicken broth, then add the fish sauce, lime juice, and brown sugar; stir to combine.
Simmer and cook chicken
  1. Simmer the broth for 10 minutes, then add the sliced chicken and cook for 8-10 minutes until cooked through and no longer pink.
Finish noodles and serve
  1. Remove the lemongrass and galangal, then add the drained rice noodles and heat through for 2-3 minutes until tender.
  2. Serve immediately with bean sprouts, green onions, Thai basil, cilantro, lime wedges, and sliced red chili as a vibrant topping.

Notes

Pro tip: Bruise the lemongrass so its citrusy aroma releases faster during the simmer. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently to avoid over-softening the noodles (add a splash of broth or water). Freezing is not recommended because rice noodles can turn mushy. For a lower-sodium option, use low-sodium chicken broth and reduce fish sauce slightly to taste.