This Thai Chicken Noodle Soup is warm and comforting, with tender chicken, flavorful broth, and soft noodles. The hints of lime and herbs make every sip refreshing!
I love how quick this soup comes together. It’s perfect for chilly days or when I need a little pick-me-up. Plus, who doesn’t enjoy a big, cozy bowl of noodles? 🥰
Key Ingredients & Substitutions
Vegetable Oil: This is perfect for sautéing, but you can also use coconut oil for added flavor. If you’re looking for a healthier option, avocado oil works well too!
Garlic and Ginger: Fresh is best, but if you have dried spices, you can use 1/4 teaspoon of garlic powder and 1/2 teaspoon of ground ginger instead. These won’t give the same brightness, but they’re handy substitutes.
Red Thai Chilies: Adjust the chilies based on your spice tolerance. If you can’t find fresh ones, use chili flakes or sriracha for heat. Just start with a little and add more as you go!
Chicken Broth: Homemade broth is fantastic, but store-bought works too. If you’re vegetarian, use vegetable broth for a lighter version. Not a fan of coconut milk? Swap it for almond or soy milk for a different texture.
Rice Noodles: Vermicelli noodles are traditional, but you can use any kind of noodles you have on hand, like udon or even spaghetti in a pinch!
How Can I Perfectly Prepare the Rice Noodles?
Cooking rice noodles doesn’t have to be tricky! Here’s how to get them just right:
- Start by boiling a pot of water. Once boiling, add the rice noodles.
- Cook according to the package instructions (typically around 4-6 minutes) until they’re tender but still have a little bite (al dente).
- When they’re done, drain them in a colander and rinse with cold water. This stops the cooking process and prevents them from sticking together.
- Set them aside until you’re ready to add them to your soup!
I find that rinsing helps keep the noodles separate and prevents them from getting mushy in the soup.
How to Make Thai Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 red Thai chilies, thinly sliced (adjust to taste)
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 chicken breasts or thighs, cooked and shredded
- 4 oz rice noodles (thin or medium)
- 1 cup mushrooms, sliced (such as shiitake or button mushrooms)
- Juice of 1 lime
- Fresh cilantro, chopped
- Fresh Thai basil or mint leaves
- Bean sprouts for garnish
- Lime wedges for serving
How Much Time Will You Need?
This delightful soup takes about 15 minutes to prepare and 20 minutes to cook, making a total of 35 minutes. It’s quick enough to whip up on a busy weeknight and satisfying for any cozy meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and sliced red Thai chilies. Sauté these for about 1-2 minutes until they become fragrant, but take care not to let the garlic burn.
2. Add Curry Paste:
Stir in the red curry paste and cook it for another minute. This helps release all those lovely flavors!
3. Make the Broth:
Pour in the chicken broth and coconut milk, stirring well to combine everything. Bring it to a gentle simmer—you want it nice and warm, not boiling!
4. Season the Soup:
Add the fish sauce and brown sugar, stirring until everything is dissolved. This will keep the flavors balanced and delightful.
5. Cook the Mushrooms:
Add the sliced mushrooms to the pot and let them cook for about 5 minutes until they are slightly tender.
6. Prepare the Noodles:
While the mushrooms are cooking, prepare the rice noodles according to the package instructions, which usually involve soaking or briefly boiling them. This step is super quick!
7. Add Chicken:
Once the mushrooms are done, add the shredded chicken into the soup. Allow it to simmer for an additional 3-5 minutes to heat through and soak up the flavors.
8. Finish with Lime Juice:
Stir in the juice of one lime and taste your soup. Adjust the seasoning with more fish sauce or sugar if needed to suit your taste buds.
9. Serve It Up:
Divide the cooked noodles into bowls and ladle the hot soup over the top. Let the fragrant aroma take you away!
10. Add Garnishes:
Top your soup with plenty of fresh cilantro, Thai basil or mint leaves, and bean sprouts. Feel free to add more sliced red chili if you like it spicy!
11. Enjoy with Lime Wedges:
Serve your beautiful bowls with lime wedges on the side for an extra zing. Enjoy this comforting and flavorful Thai Chicken Noodle Soup!
Now you’re all set for a delightful meal. Happy cooking! 😊
Can I Use Different Proteins in This Soup?
Absolutely! You can substitute shredded rotisserie chicken, tofu, or even shrimp for the chicken. Just ensure that any alternative protein is pre-cooked or cooks quickly to avoid overcooking it in the soup.
What If I Don’t Have Coconut Milk?
If you don’t have coconut milk, you can use whole milk or a plant-based milk like almond or soy milk. Keep in mind that using less creamy alternatives may change the soup’s rich texture, so you might want to add a splash of extra broth for balance.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a little broth to maintain the soup’s consistency if it thickens.
Can I Make This Recipe Vegetarian?
Yes! You can easily make this dish vegetarian by using vegetable broth instead of chicken broth, omitting the chicken, and adding more vegetables, like bell peppers, carrots, or zucchini, for added flavor and nutrition.
