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You are here: Home / Recipes / Dinners / Asian / Thai Spicy Chicken Noodle Soup (Easy 15-Minute Recipe)

Thai Spicy Chicken Noodle Soup (Easy 15-Minute Recipe)

April 29, 2020 By Alia 14 Comments

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Thai Spicy Chicken Noodle Soup image with title text overlay.

This easy Thai Spicy Chicken Noodle Soup recipe is made with creamy coconut milk, rice noodles, chicken, Thai red curry paste, broth, and veggies. It makes a hearty, gluten free meal that is perfect for a weeknight dinner. Learn how to make homemade Thai noodle soup with this quick and simple recipe. Ready to eat in just 15 minutes!

Side overhead view of Thai Spicy Chicken Noodle Soup in a white bowl with chopsticks on a dark background. 
This Thai Spicy Chicken Noodle Soup recipe is going to become an absolute favorite in your house. It is bursting with Thai coconut curry flavor and makes a tasty, satiating soup that eats like a meal. Best of all, it is super easy-to-make and is ready in just 15 minutes!

Thai Spicy Chicken Noodle Soup Ingredients

Before we get to the recipe, let’s discuss ingredients. To make Thai Spicy Chicken Noodle Soup, you will need:

  • Coconut oil: I always use unrefined, virgin, and organic coconut oil.
  • Yellow onions and red bell pepper: This is the combination of vegetables I like to use when making this recipe, but feel free to use whatever veggies you love best in a Thai curry.
  • Garlic and ginger: These two ingredients are a must in Asian cooking. Always use freshly grated/minced garlic and ginger for the best flavor.
  • Red curry paste: This is used to add intense curry flavor and heat in one step. Different brands of curry paste can vary significantly in terms of spiciness and flavor. See below for my favorite ones.
  • Vegetable stock: This serves as the base for the soup broth.
  • Fish sauce: A small splash adds rich, umami flavor to the broth. If you’ve never cooked with fish sauce before, it does have a bit of a pungent aroma, but the smell disappears once it is mixed into the soup. If you really don’t want to use fish sauce though, you can leave it out or sub-in soy sauce or tamari.
  • Coconut milk: It adds creaminess and tones down the heat from the curry paste. I usually use full-fat coconut milk, but you’re welcome to use low-fat if you prefer.
  • Cooked chicken: I always use shredded rotisserie or leftover chicken to save time. Alternatively, you could dice up and saute a couple of boneless, skinless chicken breasts.
  • Noodles: I use thin rice noodles when making this soup recipe. I love them because they are naturally gluten-free and only take a few minutes to cook.
  • Lime juice: A good squeeze of citrus balances and brightens all the flavors in the soup. Make sure you always add lime at the very end of cooking, so that you don’t kill the flavor.

Thai Chicken Soup Toppings

And we can’t forget toppings! Garnishing adds texture, additional layers of flavor, and makes the soup more presentable when serving. Here are a few of my top choices:

  • Chopped fresh cilantro and/or green onions: These give a huge burst of freshness and also add a nice bright pop of color.
  • Thai bird chilies: If you would like some extra heat (or you can add crushed red pepper flakes instead).
  • Crushed peanuts: I like adding chopped peanuts because they add a bit of crunch. If you don’t have any on hand, any other kind of nuts can be used instead.

The toppings I’ve listed here are just my personal favorites for Thai soup. So feel free to get creative and add whatever garnishes you like!

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Very close-up overhead view of Thai Spicy Chicken Noodle Soup.

How to make Thai Chicken Noodle Soup

Full instructions are included in the recipe below. But as a brief overview, to make this Thai Spicy Chicken Noodle Soup recipe, simply:

  1. Make the flavor base: Sauté the onions and bell pepper in a bit of coconut oil. Then add the garlic, ginger, and red curry paste.
  2. Add the liquids & chicken: Stir in the coconut milk, broth, fish sauce, and cooked chicken.
  3. Cook the noodles: Add the rice noodles to the pot and let them sit for a few minutes.
  4. Add lime & garnish: Stir in your lime juice. Garnish the soup with cilantro, green onions, and Thai red chilies, if desired.

Important: Only let the noodles cook in the soup for a few minutes (just until they are tender) and then serve the soup right away. If the noodles sit in the soup for too long after cooking it, they will absorb too much of the liquid and you will be left with a pot of chicken and mushy noodles.

More Thai Soup Recipes to Try

Looking for more Thai soup inspiration? Here are a few more recipes that I think you might love:

  • Thai Shrimp Noodle Soup
  • Coconut Curry Pumpkin Soup
  • Vegetarian Thai Noodle Soup
  • Tom Kha Gai Soup
  • Thai Beef Noodle Soup

Close-up overhead view of Thai Spicy Chicken Noodle Soup in a white bowl on a dark background.

Spicy Coconut Chicken Noodle Soup Recommendations

Here are a few items that I suggest using to ensure this spicy noodle soup recipe comes out perfect:

  • Zulay Citrus Juicer – If you cook with a lot of citrus, a good-quality juicer is a must. This one works for both lemons and limes and will squeeze out every last drop of juice like a pro.
  • Thai Kitchen Coconut Milk – The taste and consistency of this brand is second to none. It adds so much body and richness to soups and curries.
  • Mae Ploy Red Curry Paste – This is one I use and love! It gives amazing, authentic flavor to Thai dishes and adds the perfect amount of heat.

If you make this Thai Spicy Chicken Noodle Soup recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

Side overhead view of Thai Spicy Chicken Noodle Soup in a white bowl with chopsticks on a dark background.

Thai Spicy Chicken Noodle Soup (Easy 15-Minute Recipe)

Alia | Everyday Easy Eats
This easy Thai Spicy Chicken Noodle Soup recipe is bursting with coconut curry flavor. A comforting soup that requires only 15 minutes to make!
4.78 from 9 votes
Print Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main
Cuisine Thai
Servings 4 servings
Calories 626 calories

Ingredients
 

  • 2 tablespoons coconut oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons Thai red curry paste
  • 4 cups chicken broth
  • 1 (14-ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 2 cups cooked and shredded chicken
  • 8 ounces rice noodles
  • 1 tablespoon lime juice
  • Optional garnishes: Fresh chopped cilantro, green onions, and Thai red chilies

Instructions
 

  • In a large pot, heat the oil over medium heat. Add onion and bell pepper and cook for 4 minutes or until softened.
  • Add garlic, ginger, and curry paste and cook for another minute until fragrant.
  • Stir in the broth, coconut milk, fish sauce, and chicken. Bring to a boil.
  • Add the noodles to the pot and allow them to sit for 3-4 minutes until softened.
  • Stir in the lime juice. Serve immediately, topped with optional garnishes if using.

Notes

  1. If you don't want to use fish sauce, you can omit it or substitute it with soy sauce or tamari.
  2. For best results, only let the noodles cook in the soup for a few minutes (just until they are softened) and then serve the soup right away. 

Nutrition

Nutrition Facts
Thai Spicy Chicken Noodle Soup (Easy 15-Minute Recipe)
Amount per Serving
Calories
626
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
27
g
169
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Cholesterol
 
53
mg
18
%
Sodium
 
1385
mg
60
%
Potassium
 
717
mg
20
%
Carbohydrates
 
57
g
19
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
24
g
48
%
Vitamin A
 
2149
IU
43
%
Vitamin C
 
60
mg
73
%
Calcium
 
75
mg
8
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Spicy Chicken Noodle Soup, Thai Chicken Noodle Soup
Did you try this recipe?Let me know what you thought!

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Reader Interactions

Comments

  1. Andrea Reynolds says

    May 1, 2020 at 3:25 pm

    5 stars
    My first try at Thai soup..it was a hit with my family…yummy

    Reply
    • Alia says

      May 1, 2020 at 8:27 pm

      Hi Andrea! I’m so glad you and your family enjoyed the soup! Thanks for letting me know. 🙂

      Reply
  2. cookingsecretshare says

    June 30, 2020 at 12:06 pm

    5 stars
    I love noodles soup.Its unique recipe.Thanks for sharing

    Reply
    • Alia says

      July 1, 2020 at 3:55 pm

      Aww thanks so much! You’re very welcome. 🙂

      Reply
  3. Tanya Lee says

    September 27, 2020 at 5:18 pm

    5 stars
    Absolutely delish. 🙂

    Reply
    • Alia says

      September 27, 2020 at 6:02 pm

      Thank you Tanya!

      Reply
  4. Kylie says

    August 4, 2021 at 5:53 pm

    5 stars
    So good!!

    Reply
    • Alia says

      August 7, 2021 at 9:43 pm

      Aww thanks so much, Kylie! 🙂

      Reply
  5. Tori says

    August 18, 2021 at 4:22 pm

    Can you please tell me how you handle leftovers for this soup, without the noodles going mushy? Do you just make the soup without noodles, and then reheat it with uncooked noodles?

    Reply
    • Alia says

      August 18, 2021 at 8:03 pm

      Hey Tori – good question. Okay so if you’re making this soup in advance, for meal prep, etc. then I recommend just making the soup without the noodles. When you are ready to eat the soup, simply reheat the broth on the stovetop, add the uncooked noodles, and let them sit in the broth until softened (that should only take a few minutes).

      If you have already cooked the soup with the noodles and you have leftovers after that, then you should remove the cooked noodles from the soup and store them separately from the broth in the fridge. This will prevent the noodles from absorbing all the liquid while the soup is being stored.

      Reply
  6. Amanda says

    June 17, 2022 at 12:26 pm

    Is it possible to substitute the rice noodles for something like zucchini noodles?

    Reply
    • Alia says

      June 23, 2022 at 6:54 pm

      Hi Amanda! Yes, you absolutely can. Just follow the recipe as written, and then instead of adding rice noodles to the broth at the end, stir in the same amount of zucchini noodles. Reduce the heat to medium-low and simmer until the zoodles are tender, about 3-5 minutes. Let me know what you think if you try that out! 🙂

      Reply
  7. Luke says

    November 27, 2022 at 2:22 pm

    5 stars
    I’ve made this several times and it is delicious! I thinly slice (stringy like) the onion and bell pepper while adding canned and drained: bamboo shoots, water chestnuts, and slice portabella mushrooms. We garnish with your recommendations but also add chili garlic sauce for more heat. Thank you for the great recipe!

    Reply
    • Alia says

      November 27, 2022 at 5:47 pm

      Hi Luke, you’re very welcome! Thank you for letting me know that you enjoyed the recipe! The additions you made sound delicious. Please let me know if you try any of my other recipes! 🙂

      Reply

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