This Thai Chicken Noodle Soup is packed with flavor! It’s cozy, creamy, and has a hint of spice that will warm your heart. Plus, it’s filled with tender chicken and soft noodles!
Key Ingredients & Substitutions
Chicken broth: A flavorful base is critical. You can use homemade chicken stock for depth, or store-bought for convenience. Low-sodium broth is also an option if you want to control the salt level.
Coconut milk: Full-fat coconut milk gives a rich creaminess. For lighter soup, you could use light coconut milk or even almond milk, but the flavor will change slightly.
Red curry paste: This adds a spicy kick! If you can’t find it, you can substitute with a mix of curry powder and chili paste, but the flavor might differ.
Fish sauce: This ingredient gives a unique umami flavor. If you’re vegetarian or want to avoid it, try soy sauce or tamari as a substitute.
Rice noodles: These add texture and absorb the soup flavors well. You can replace them with whole wheat noodles or even zucchini noodles for a low-carb option.
How Do I Properly Cook the Chicken?
The chicken in this soup should be tender and easy to shred. Here’s a simple way to ensure it cooks perfectly:
- Start with boneless, skinless chicken for quick cooking.
- Put the chicken in the pot whole, so it stays juicy; avoid cutting it up beforehand.
- Cook for 15 minutes in the simmering broth. This helps infuse flavor into the chicken as it cooks.
Once cooked, use two forks to shred the chicken easily. If you prefer a more robust flavor, you can grill or roast the chicken first before shredding it into the soup!
How Can I Get the Noodles Just Right?
Getting the rice noodles soft and chewy is a key part of this dish. Here’s how to do it:
- Follow the package directions, as different brands can vary. Generally, soaking in hot water works best.
- Make sure to drain them well after soaking; excess water will dilute your soup.
- If you add noodles directly to the soup, you may need to adjust the liquid a bit, as the noodles will soak some up.
Enjoy making your rich, tasty Thai Chicken Noodle Soup!
How to Make Thai Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 8 cups chicken broth or stock
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 can (14 oz) coconut milk (full-fat for creaminess)
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar or palm sugar
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, sliced thinly or minced
- 1 medium carrot, thinly sliced
- 1 cup mushrooms, sliced (button or shiitake)
- 2 cups fresh spinach or Thai basil leaves
- 1-2 fresh red chilies, sliced
For Garnish:
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Optional: bean sprouts or sliced green onions for garnish
How Much Time Will You Need?
This dish will take about 30-35 minutes to prepare, including cooking time. You’ll spend around 10-15 minutes preparing the ingredients and 20 minutes cooking the soup. It’s a quick and delicious meal perfect for any day!
Step-by-Step Instructions:
1. Start with the Base:
Begin by heating a large pot over medium heat. If you like, add a little bit of oil to the pot. Once the pot is warm, stir in the red curry paste, minced garlic, and sliced ginger. Cook gently for 1-2 minutes while stirring, until you can smell the wonderful aroma of the curry.
2. Add the Broth:
Pour the chicken broth into the pot and bring it to a gentle boil. This will create a delicious base for your soup!
3. Cook the Chicken:
Once the broth is boiling, add the whole chicken breasts or thighs to the pot. Reduce the heat to a simmer and let the chicken cook for about 15 minutes or until it’s no longer pink in the center.
4. Shred the Chicken:
When the chicken is cooked, carefully remove it from the pot. Use two forks to shred the chicken into bite-sized pieces. This will make it easy to incorporate into the soup.
5. Mix in the Creamy Goodness:
Return the shredded chicken back to the pot. Now, stir in the coconut milk, fish sauce, lime juice, and brown sugar. Give it a taste and adjust the seasoning if you want it a bit saltier or tangier— add more fish sauce or lime juice as needed!
6. Add Veggies:
Next, toss in the thinly sliced carrots and mushrooms. Let the soup simmer gently for about 5 minutes until the vegetables are tender and flavorful.
7. Prepare the Noodles:
While the soup simmers, prepare the rice noodles according to the package instructions. This usually involves soaking them in hot water until they are soft, then draining them well.
8. Add Greens:
Just before serving, stir in the fresh spinach or Thai basil leaves into the soup. This will help them wilt perfectly without losing their vibrant color!
9. Serve It Up:
To serve, place a portion of the cooked rice noodles into each bowl. Ladle the hot soup generously over the noodles, making sure everyone gets plenty of chicken and veggies!
10. Garnish:
Top your bowl with fresh cilantro and sliced red chilies for a little extra flavor and color. Don’t forget the lime wedges on the side— a squeeze of lime right before eating makes it even better!
11. Enjoy:
Optional: Add bean sprouts or sliced green onions for a nice crunch. Enjoy your flavorful, fragrant Thai Chicken Noodle Soup warm with chopsticks and a spoon!
Can I Use Other Cuts of Chicken for This Soup?
Absolutely! While boneless, skinless chicken breasts are commonly used, chicken thighs can add extra flavor and tenderness. You can also use leftover roasted chicken; just add it towards the end to heat through.
Can I Adjust the Spice Level?
Yes, you can! If you prefer a milder soup, start with half the red curry paste and gradually add more to taste. Additionally, you can remove the seeds from the fresh red chilies or skip them altogether if you want to minimize spice.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. The rice noodles may absorb some broth, so it’s best to store them separately, adding fresh noodles when reheating. Reheat gently on the stovetop over low heat.
Can I Make This Soup Vegetarian or Vegan?
Sure! Substitute the chicken with tofu or tempeh, use vegetable broth instead of chicken broth, and omit the fish sauce, replacing it with soy sauce or tamari for a flavorful vegan option.
