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–+ servings
Amanda Patel

Thai-Inspired Chicken Noodle Soup

A cozy, fragrant one-pot soup that’s weeknight-ready in just 35 minutes. Infused with coconut milk, ginger, and lime, this Thai-inspired chicken noodle soup offers a perfect balance of heat, creaminess, and brightness, all in a satisfying bowl loaded with tender chicken, slippery noodles, and fresh veggies.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian Fusion, Thai-Inspired
Calories: 415
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp avocado or canola oil
  • 1 small onion, thinly sliced
  • 2 medium carrots, thin half-moons
  • 1 red bell pepper, thin strips
  • 6 oz mushrooms (cremini or straw), sliced
  • 3 cloves garlic, minced
  • 1 tbsp minced ginger
  • 2 tsp red curry paste (mild), or up to 1 tbsp for spicy
  • 4 cups low-sodium chicken broth
  • 13.5 oz can coconut milk, well stirred
  • 2 cups cooked shredded chicken
  • 7 oz flat rice noodles (pad Thai style)
  • 1–2 tbsp fish sauce or tamari
  • 1 tsp sugar or honey (optional)
  • 1–2 limes, juiced to taste
  • 1 cup baby spinach or thinly sliced kale
  • fine salt, to taste
  • garnish: cilantro, scallions, thin red chili, lime wedges

Equipment

  • Dutch oven or wide pot (10–12 inch) To fully submerge noodles and prevent clumping
  • wooden spoon For stirring and scraping fond
  • tongs Useful for lifting noodles
  • measuring spoons
  • ladle

Method
 

  1. Warm oil over medium heat. Add onion and carrots and cook for 3–4 minutes until lightly translucent.
  2. Add bell pepper and mushrooms. Stir for 2–3 minutes to release moisture and add color.
  3. Add garlic and ginger. Cook for 30 seconds, then stir in curry paste until fragrant.
  4. Pour in chicken broth and coconut milk. Scrape the pot’s bottom to lift any fond. Bring to a gentle simmer.
  5. Add the shredded chicken and maintain a gentle simmer until warmed through.
  6. Stir in fish sauce or tamari and optional sugar or honey. Taste and adjust for savory balance.
  7. Add rice noodles and cook just until tender (4–6 minutes), stirring occasionally to prevent clumps.
  8. Stir in spinach or kale to wilt. Remove from heat and add lime juice. Adjust salt, acidity, and heat to taste.
  9. Ladle into bowls and garnish with cilantro, scallions, chili, and lime wedges as desired.

Nutrition

Calories: 415kcalCarbohydrates: 38gProtein: 28gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 880mgPotassium: 580mgFiber: 3gSugar: 5gVitamin A: 3800IUVitamin C: 35mgCalcium: 55mgIron: 2.4mg

Notes

For a lighter version, use light coconut milk and extra vegetables. To make it extra creamy, stir in coconut cream or blend a portion of the broth. Keep the heat gentle after adding coconut milk to preserve texture. Noodles can be cooked separately for storage or scaling. Garnish with fresh herbs and chili oil for a restaurant-worthy finish.

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