This Thai Chicken Noodle Soup is a warm bowl of goodness! It’s filled with tender chicken, rice noodles, fresh veggies, and a hint of coconut milk for a creamy touch.
I love how the flavors dance together in this soup, making each slurp a treat. Perfect for cozy nights in or when you want to impress guests without fussing too much!
Key Ingredients & Substitutions
Vegetable oil: This is used for sautéing the vegetables. You can substitute with coconut oil for a richer flavor or olive oil if that’s what you have.
Onion: A small onion adds sweetness. If you don’t have one, shallots or even leeks can be great alternatives.
Red curry paste: It’s essential for the soup’s distinctive flavor. If you want a milder taste, you can use green curry paste or less of the red curry paste. For a vegetarian version, opt for a vegan curry paste without fish products.
Coconut milk: This adds creaminess to the soup. If you’re looking for a lower-fat option, try light coconut milk or substitute with almond milk, but it will change the flavor a bit.
Rice noodles: I like using rice noodles for their lightness. Feel free to swap them with egg noodles or even spiralized zucchini for a low-carb version.
How Do I Ensure My Noodles Don’t Get Mushy?
A common struggle with noodle soups is avoiding mushy noodles. Here are my tips:
- Cook noodles separately: Boil them according to package instructions, then add them to the soup just before serving. This way, they stay firm.
- Timing is key: Add noodles to the broth only during the last few minutes of cooking to avoid overcooking.
- Consider the type: Some noodles soak up liquid faster than others. Rice noodles cook quickly, so keep an eye on them!
How to Make Thai Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 4 cups chicken broth (preferably low sodium)
- 1 cup coconut milk
- 1 tablespoon red curry paste
- 2 cups cooked chicken breast, shredded or sliced
- 4 oz rice noodles or thin egg noodles
- 2 cups fresh spinach or kale, roughly chopped
- 2 green onions, chopped
- Fresh cilantro, chopped for garnish
- Juice of 1 lime (to taste)
- Salt and pepper to taste
- Optional: chili oil or sliced fresh chili for heat
Time Needed
This delicious soup takes about 15 minutes to prepare and another 15-20 minutes to cook. So, in around 30-35 minutes, you’ll have a warm, comforting bowl of Thai Chicken Noodle Soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. This will create a lovely base of flavor!
2. Add Garlic and Ginger:
Next, stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until you can smell their wonderful aroma. This is crucial for that tasty kick!
3. Incorporate the Curry Paste:
Stir in the red curry paste and allow it to cook for 1 minute. This step really helps to bring out the flavors in the soup.
4. Pour in the Liquids:
Now, pour in the chicken broth and coconut milk. Stir everything together and bring it to a gentle simmer. This is where the magic begins!
5. Add Vegetables:
Add the sliced red bell pepper and mushrooms. Simmer for about 5 minutes, allowing the veggies to soften just slightly. They should still have a little crunch to them!
6. Cook Your Chicken and Noodles:
Now, it’s time to add the shredded chicken and noodles to the pot. Cook according to the noodle package instructions until the noodles are tender but not mushy.
7. Stir in Greens:
After the noodles are ready, stir in the chopped spinach (or kale). Cook for another 1-2 minutes until the greens are wilted and vibrant.
8. Season to Taste:
Finally, season the soup with lime juice, salt, and pepper to taste. This will brighten up the flavors beautifully!
9. Serve with Style:
Ladle the soup into bowls and garnish with chopped green onions, fresh cilantro, and a drizzle of chili oil or fresh chili if you like a bit of heat.
10. Enjoy!
Serve hot with lime wedges on the side for extra tang, and enjoy your flavorful and comforting Thai Chicken Noodle Soup!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken will work perfectly in this soup. Just shred or slice it and add it to the pot during the last few minutes of cooking to heat through.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply replace the chicken with tofu or additional vegetables, and use vegetable broth instead of chicken broth. You can also add chickpeas for extra protein!
What If I Can’t Find Red Curry Paste?
No worries! If you can’t find red curry paste, you can use green curry paste, though it will have a slightly different flavor. Alternatively, mixing equal parts of curry powder and chili paste can also work as a substitute, just adjust the amount to taste.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to loosen the soup, as the noodles can absorb the liquid over time.
