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Thai Chicken Noodle Soup

Thai chicken noodle soup with a golden coconut-curry broth and tender rice noodles, finished with fresh herbs and lime. This stovetop soup simmers the aromatics, cooks thin-sliced chicken quickly, then heats noodles until just tender for a clean, silky bowl.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and noodles
  • 1.5 lb chicken breast or thighs Thinly sliced.
  • 6 oz rice noodles Soak in warm water, then drain.
Soup base
  • 1 can (13.5 oz) coconut milk Stir into the broth base.
  • 4 cup chicken broth Use as the cooking liquid.
  • 2 tbsp red curry paste Cook until fragrant.
  • 2 tbsp fish sauce Add to season the broth.
  • 1 tbsp lime juice Brighten the broth at the simmer stage.
  • 1 tbsp brown sugar Balances curry heat.
  • 1 lemongrass Bruised for maximum aroma.
  • 3 slice galangal or fresh ginger Use slices for easy removal later (if galangal).
  • 4 clove garlic Minced.
Toppings
  • 1 cup bean sprouts Serve on top.
  • 2 green onions Sliced, for serving.
  • 1 Fresh Thai basil Serve with cilantro and lime.
  • 1 cilantro Serve with Thai basil.
  • 1 lime wedges Serve alongside the soup.
  • 1 red chili Sliced, for topping.

Equipment

  • 1 Dutch oven

Method
 

Soak noodles
  1. Soak rice noodles in warm water for 15 minutes, then drain and set aside.
Build the curry broth
  1. Heat 1 tablespoon oil in a large pot over medium heat, then cook red curry paste for 1-2 minutes until fragrant.
  2. Add garlic, lemongrass, and galangal, then cook for 1 minute to bloom the aromatics.
  3. Pour in coconut milk and chicken broth, then add fish sauce, lime juice, and brown sugar.
  4. Simmer the soup for 10 minutes, stirring occasionally so the flavors meld.
Cook chicken and finish noodles
  1. Add the sliced chicken to the simmering broth, then cook for 8-10 minutes until cooked through.
  2. Remove lemongrass and galangal, then add the drained rice noodles and heat through for 2-3 minutes.
Serve
  1. Ladle into bowls and top with bean sprouts, green onions, Thai basil, cilantro, lime wedges, and sliced chili.

Notes

Pro tip: slice the chicken thin for faster, evenly cooked bites so the noodles don’t overcook. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove and consider adding a splash of broth to loosen. Freezing is not recommended because rice noodles can soften too much. For a dairy-free swap, this recipe already fits dairy-free; for a gluten-free option, use gluten-free fish sauce if needed.