Thai chicken noodle soup
Thai Chicken Noodle Soup is a bright and comforting dish that brings together tender chicken, flavorful noodles, and a broth bursting with fresh herbs and tangy lime. It’s the kind…
Tip: save now, cook later.Thai Chicken Noodle Soup is a bright and comforting dish that brings together tender chicken, flavorful noodles, and a broth bursting with fresh herbs and tangy lime. It’s the kind of soup where every spoonful feels like a little trip to a sunny market in Thailand, thanks to ingredients like ginger, garlic, and a touch of chili for gentle heat.
I love making this soup when I want something cozy but not heavy. The combination of tangy lime and fragrant cilantro always lifts my mood, and the tender chicken makes it feel like a complete meal. It’s also really easy to adjust the spice level to suit whoever’s eating it — I keep the chili mild for the kids and add extra for myself!
My favorite way to serve this soup is with a side of crunchy fresh vegetables or a simple salad, so it feels fresh and light. It’s perfect on a cool evening or anytime I’m craving something soothing but full of flavor. Plus, it’s a great way to use up any leftover chicken, making it a handy recipe to keep on hand.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast adds lean protein and mild flavor. Leftover or rotisserie chicken works great to save time and still taste fresh.
Coconut Milk: Gives the soup its creamy texture and subtle sweetness. If you’re avoiding dairy or want less richness, light coconut milk or coconut cream diluted with water can be used.
Rice Noodles: These soft noodles soak up broth beautifully. You can substitute with thin wheat noodles, glass noodles, or even spaghetti in a pinch.
Fish Sauce: This adds a salty, umami depth unique to Thai cooking. For vegetarians or those avoiding fish, soy sauce or tamari is a good alternative.
Lime Juice: Fresh lime juice brightens the soup and balances the richness. Bottled lime juice can work but fresh is best for true flavor.
How Do You Get Flavorful Broth Without It Getting Too Spicy?
Balancing heat and flavor is key for this soup. Here’s how I do it:
- Start by sautéing garlic, ginger, and chili gently, so you get their aroma without burning.
- Add chili sliced so you can control spice. You can remove seeds or leave them in for more kick.
- Use mild chicken broth and creamy coconut milk to soften the heat.
- Taste as you go once fish sauce and lime juice are added, since they add saltiness and tang that affect how you experience spiciness.
- If it gets too spicy, add a little brown sugar or more coconut milk to mellow it out.
Equipment You’ll Need
- Large pot – perfect for simmering the broth and cooking all ingredients together with plenty of space.
- Cutting board and sharp knife – to easily chop garlic, ginger, chili, and veggies.
- Wooden spoon or heat-safe spatula – for stirring the soup without scratching your pot.
- Fine mesh strainer (optional) – handy if you want to rinse or quickly drain noodles.
- Ladle – helps serve the soup neatly into bowls.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu for a seafood or vegetarian version that still absorbs the broth’s flavors.
- Add baby corn or bamboo shoots for extra crunch and a traditional Thai touch.
- Include fresh Thai basil leaves or mint instead of cilantro for a different aromatic note.
- Stir in a spoonful of red curry paste for a richer, spicier broth that packs more heat.
How to Make Thai Chicken Noodle Soup?
Ingredients You’ll Need:
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili, sliced (adjust to taste)
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 ½ cups cooked chicken breast, sliced or shredded
- 1 cup mushrooms, sliced (button or shiitake)
- 1 red bell pepper, thinly sliced
- 2 cups fresh spinach or kale
- 6 ounces rice noodles or thin wheat noodles
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- Salt to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 15 minutes to cook, so you can have a warm, delicious soup ready in about 25 minutes total.
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat vegetable oil in a large pot over medium heat. Add minced garlic, grated ginger, and sliced red chili. Sauté for 1 to 2 minutes until fragrant, stirring often so nothing burns.
2. Cook the Broth and Veggies
Pour in chicken broth and coconut milk. Stir to blend ingredients, then bring to a gentle boil. Add sliced mushrooms, red bell pepper, and cooked chicken. Let simmer about 5 minutes until vegetables soften and chicken is heated through.
3. Flavor the Soup
Stir in fish sauce, lime juice, and brown sugar. Taste the broth and add salt or more fish sauce if needed to adjust seasoning.
4. Prepare the Noodles
Cook rice noodles separately according to package instructions until tender but firm. Drain and rinse briefly with cold water to stop cooking.
5. Combine Noodles and Greens
Add the noodles and fresh spinach (or kale) to the soup pot. Stir and cook for another 1 to 2 minutes until greens wilt and noodles are warmed.
6. Serve and Garnish
Ladle soup into bowls and garnish with fresh cilantro leaves. Serve with lime wedges on the side for squeezing extra fresh flavor just before eating.
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. Thaw it overnight in the fridge or use the cold water method for quicker thawing. This prevents uneven cooking and keeps the texture tender.
Can I Substitute Rice Noodles with Other Noodles?
Absolutely! Thin wheat noodles, glass noodles, or even spaghetti can be used if you don’t have rice noodles. Just adjust cooking times according to the package instructions so the noodles don’t overcook.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, and add a splash of chicken broth or water if the soup has thickened too much.
Can I Make This Soup Spicier or Milder?
Yes! Adjust the amount of sliced red chili to your preference. For milder soup, use fewer chili slices or remove the seeds. To spice it up, add extra chili or a dash of chili paste while cooking.
