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Thai Chicken Noodle Soup

Thai Chicken Noodle Soup with golden coconut-curry broth and rice noodles, simmered with thin-sliced chicken for fast cook-through. Brighten the bowl with lime juice, lemongrass aromatics, and crunchy sprouts topped with Thai basil and chili.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast or thighs thinly sliced
Noodles
  • 6 oz rice noodles
Broth
  • 1 can (13.5 oz) coconut milk
  • 4 cup chicken broth
  • 2 tbsp red curry paste
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
Aromatics
  • 1 lemongrass stalk bruised
  • 3 slice galangal or fresh ginger
  • 4 clove garlic minced
Toppings
  • 1 cup bean sprouts
  • 2 green onions sliced
  • 1 fresh Thai basil for serving
  • 1 cilantro for serving
  • 1 lime wedges for serving
  • 1 red chili sliced, for serving

Equipment

  • 1 Dutch oven

Method
 

Prepare the noodles
  1. Soak the rice noodles in warm water for 15 minutes, then drain and set aside. Visual cue: noodles should turn pliable but still keep their shape.
Build the coconut-curry broth
  1. Heat oil in a large pot and cook the red curry paste for 1-2 minutes until fragrant. Visual cue: the paste darkens slightly and smells toasty.
  2. Add the garlic, lemongrass, and galangal, then cook for 1 minute. Visual cue: aromatics become fragrant without burning.
  3. Pour in the coconut milk and chicken broth, then add the fish sauce, lime juice, and brown sugar. Visual cue: the broth turns golden and smooth.
  4. Simmer for 10 minutes. Visual cue: gentle bubbles collect around the edges of the pot.
Cook and finish
  1. Add the sliced chicken and cook for 8-10 minutes until cooked through. Visual cue: chicken turns opaque and no longer looks pink.
  2. Remove the lemongrass and galangal, then add the drained rice noodles and heat through for 2-3 minutes. Visual cue: noodles are tender and evenly coated with broth.
Serve
  1. Serve the soup topped with bean sprouts, green onions, Thai basil, cilantro, lime wedges, and sliced red chili. Visual cue: bright fresh herbs and sprouts sit on top of the golden broth.

Notes

Pro tip: keep the broth at a gentle simmer while the chicken cooks so the flavors stay clear and aromatic. Refrigerate leftovers in a covered container for up to 3 days; noodles may soften, so reheat gently and add a splash of broth if needed. Freezing is not recommended because coconut milk and rice noodles can change texture. For a dairy-free option, this recipe already is dairy-free; for a low-sodium swap, use reduced-sodium chicken broth and decrease fish sauce slightly to taste.