This Thai Chicken Noodle Soup is a warm hug in a bowl! With tender chicken, soft noodles, and a splash of zesty flavors, it’s perfect for a cozy meal.
I love how the fragrant herbs transform this dish into something special. It’s my go-to when I want something tasty without too much fuss in the kitchen!
Key Ingredients & Substitutions
Vegetable Oil: This is used for sautéing. You can substitute with olive oil or coconut oil for a different flavor. I prefer coconut oil for a hint of tropical taste!
Red Curry Paste: This adds rich flavor to the soup. You can swap it for green curry paste or a milder one if spice is a concern. I love using homemade paste when I have it, as it has fresher flavors.
Coconut Milk: Essential for creaminess, but if you’re avoiding coconut, use almond or soy milk for a lighter version. Just note that the flavor will change a bit!
Fish Sauce: It provides depth. If you’re vegetarian, use soy sauce or tamari as a substitute. I find it gives a nice umami boost as well!
Chicken: Rotisserie chicken works great if you want to save time. Alternatively, shredded tofu or chickpeas can be a fantastic option for a plant-based version.
How Do I Get the Best Flavor When Sautéing Aromatics?
Sautéing the onions, garlic, ginger, and chili is a key step for layering flavors. Here’s how to do it right:
- Use medium heat to avoid burning the garlic and onions. Aim for a gentle cook.
- Keep stirring frequently for even cooking, around 3-4 minutes until the onions are translucent. This softening releases their sweetness!
- Once you add the red curry paste, let it cook for another minute to bloom the spices. This helps the flavors to really come alive!
Thai Chicken Noodle Soup
Ingredients You’ll Need:
Soup Base:
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili, thinly sliced (adjust to taste)
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
Vegetables:
- 2 medium carrots, sliced
- 1 cup mushrooms, sliced
- 2 cups baby spinach or kale leaves
Proteins and Noodles:
- 2 cups cooked chicken breast, shredded
- 8 oz rice noodles (or preferred Thai-style noodles)
Seasonings and Garnish:
- 2 tablespoons fish sauce
- Juice of 1 lime (plus wedges for serving)
- 2 green onions, sliced
- Fresh cilantro leaves for garnish
How Much Time Will You Need?
This delicious Thai Chicken Noodle Soup will take about 30 minutes from start to finish. You’ll spend about 10 minutes collecting your ingredients and preparing the vegetables, followed by 20 minutes of cooking. Perfect for a quick weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the vegetable oil in a large pot over medium heat. Once hot, add the sliced onion, minced garlic, grated ginger, and thinly sliced red chili. Sauté for about 3-4 minutes or until the onions are translucent and fragrant. This step builds a flavorful base for your soup!
2. Add the Curry Paste:
Next, stir in the red curry paste and cook for another minute. This helps release the spices and gives the soup a rich, aromatic flavor. Your kitchen will start smelling amazing!
3. Combine Broth and Coconut Milk:
Pour in the chicken broth and coconut milk, stirring well to combine. Bring the mixture to a gentle boil. This will be the base of your soup, and the coconut milk adds creaminess!
4. Add Vegetables:
Add the sliced carrots and mushrooms to the pot. Allow the mixture to simmer for about 5-6 minutes, until the vegetables are tender yet still slightly crisp. You want a nice texture balance!
5. Prepare the Noodles:
While the soup is simmering, prepare the rice noodles according to the package instructions. This usually involves soaking them in hot water until soft, then draining them. Set aside once done.
6. Incorporate Chicken and Spinach:
Once the vegetables are ready, add the shredded chicken and baby spinach (or kale) to the soup. Stir and cook just until the spinach is wilted and the chicken is heated through. This won’t take long, so keep an eye on it!
7. Season to Taste:
Now it’s time to enhance the flavor! Stir in the fish sauce and lime juice. Taste your soup and adjust the seasoning as needed—more fish sauce for saltiness or extra lime juice for brightness works wonders!
8. Serve it Up:
To serve, divide the cooked noodles between bowls and ladle the steaming hot soup over the top. Make it inviting with a generous amount of broth!
9. Garnish and Enjoy:
Finally, garnish your soup with sliced green onions and fresh cilantro leaves. Serve with lime wedges on the side for that extra citrus kick. Enjoy every warm, flavorful bite of your comforting Thai Chicken Noodle Soup!
Can I Use Different Proteins in This Recipe?
Absolutely! While shredded chicken is the star, you can easily substitute it with shredded rotisserie chicken, tofu, chickpeas, or even shrimp. Just ensure the protein is cooked before adding it to the soup!
What Type of Noodles Can I Use?
You can use rice noodles as specified, but feel free to substitute with other types like soba, udon, or even egg noodles. Just adjust the cooking method according to the noodle type to ensure they’re perfectly cooked!
Can I Make This Soup Vegetarian or Vegan?
Yes! To make it vegetarian or vegan, simply replace the chicken with tofu or your favorite plant-based protein, use vegetable broth instead of chicken broth, and substitute fish sauce with soy sauce or tamari.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to keep it from getting too thick, and reheat gently over medium heat on the stove.
