This Thai Chicken Noodle Soup is a warm hug in a bowl! Packed with tender chicken, fresh veggies, and chewy noodles, it’s both comforting and delicious.
What’s better than a cozy soup on a chilly day? I love how easy it is to make—you just simmer, stir, and enjoy a bowl that makes any day brighter!
Key Ingredients & Substitutions
Vegetable Oil: This is used to sauté the vegetables. You can substitute with olive oil or coconut oil for a different flavor.
Onion: A small onion gives sweetness to the soup. If you need an alternative, shallots work well too! They add a mild onion flavor.
Garlic and Ginger: Essential for flavor, but if you don’t have fresh, garlic powder and ground ginger can be substitutes. Use one-third of the amount.
Red Chilies: They add heat and color. If you prefer milder, you can use bell pepper instead. Alternatively, red pepper flakes can also work.
Coconut Milk: This gives the soup a creamy texture. If you’re looking for a lighter version, you can use low-fat coconut milk, or even a mix of almond milk and cream.
Rice Noodles: Flat rice noodles are traditional, but you can swap them for egg noodles or even whole wheat spaghetti as a substitute.
How Do I Make Sure the Chicken is Perfectly Cooked?
Cooking chicken properly in soups can be tricky. The key is to monitor the cooking time. Here’s how:
- Start by simmering the chicken in the broth to infuse flavors.
- Cook for about 15 minutes, but always check if the juices run clear when pierced. That means it’s done.
- Take the chicken out and let it rest for a few minutes before shredding. This helps keep it tender!
With these tips and substitutions, you can customize this soup to your taste while ensuring it turns out delicious every time! Enjoy!
How to Make Thai Chicken Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 red chilies, thinly sliced (adjust to heat preference)
- 1 red bell pepper, thinly sliced
- 6 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 boneless, skinless chicken breasts
- 6 oz rice noodles (pad Thai or flat rice noodles)
- 1 cup mushrooms, sliced (such as button or shiitake)
- 2 green onions, chopped
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Thai Chicken Noodle Soup can be made in about 30 minutes. You’ll spend around 10 minutes preparing the ingredients and another 20 minutes cooking everything together, making it perfect for a quick and hearty meal!
Step-by-Step Instructions:
1. Sauté the Base:
Begin by heating the vegetable oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion. Cook, stirring occasionally, until the onion becomes translucent, about 3-4 minutes. This will create a flavorful base for our soup!
2. Spice it Up:
Next, add the minced garlic, grated ginger, and sliced red chilies to the pot. Sauté for another 1-2 minutes until fragrant; this adds a wonderful aroma to your kitchen!
3. Add the Flavor:
Stir in the red curry paste. Allow it to cook for about 1 minute to enhance its flavors before moving on to the next step.
4. Build the Broth:
Pour in the chicken broth and coconut milk, then add the fish sauce and brown sugar. Stir everything until well combined. Let the mixture come to a gentle boil—it smells amazing already!
5. Cook the Chicken:
Add the chicken breasts to the soup. Reduce the heat to a simmer and cook for about 15 minutes, or until the chicken is cooked through and no longer pink in the center.
6. Shred the Chicken:
Once the chicken is cooked, remove it from the pot and set it aside to cool for a few minutes before shredding it using two forks. This gives your soup that tender, shredded chicken texture!
7. Add the Noodles and Veggies:
While you shred the chicken, add the sliced mushrooms, red bell pepper, and rice noodles to the simmering soup. Cook for about 5-7 minutes, or until the noodles are soft and the veggies are tender—keep it colorful!
8. Combine Ingredients:
Return the shredded chicken to the pot and stir in the juice of one lime and the chopped green onions. Taste your soup and adjust the seasoning with salt, pepper, or more fish sauce to your liking.
9. Serve and Garnish:
Time to enjoy! Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra zesty kick!
10. Dig In!
Your comforting and fragrant Thai Chicken Noodle Soup is ready to warm your heart and soul. Enjoy!
This recipe captures the vibrant flavors and comforting essence of the dish, with creamy coconut broth, tender chicken, texture from the noodles, and fresh herbs—everything comes together beautifully for a delightful meal!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add more flavor and remain juicier compared to breasts. Just make sure to adjust the cooking time if using larger pieces.
What Can I Substitute for Fish Sauce?
If you prefer not to use fish sauce, you can substitute it with soy sauce or tamari for a vegetarian option. You might also want to add a touch of lime juice or vinegar for extra acidity.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it’s too thick.
Can I Add More Vegetables?
Definitely! Feel free to add other vegetables like carrots, snap peas, or bok choy. Just make sure to adjust cooking times for the vegetables you choose, so everything remains tender.
