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

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This easy Thai 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 chicken soup with this quick and simple recipe. Ready to eat in just 15 minutes!

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

This Thai 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 satiating soup that eats like a meal. Best of all, it is super easy to make and is ready in just 15 minutes!

Thai Chicken Noodle Soup Ingredients

Before we get to the recipe, let’s discuss ingredients. To make Thai chicken soup, you will need:

  • Coconut oil: This is the healthy cooking oil used in this recipe. 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 prepared paste 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: This plant-based milk 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 sauté 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 cook out its flavor.

See the recipe card below for full information on ingredients and quantities.

Thai Chicken Soup Toppings

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!

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

How to make Thai Chicken Soup with Noodles

Full instructions are included in the recipe below. But as a brief overview, to make this Thai chicken soup with noodles 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

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

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

Thai Chicken Soup Recommendations

Here are a few items that I suggest using to ensure this Thai 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 Chicken Noodle Soup recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

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

Side overhead view of Thai Chicken Noodle Soup in a white bowl with chopsticks on a dark background.
This easy Thai Chicken Noodle Soup recipe is bursting with coconut curry flavor. A comforting soup that requires only 15 minutes to make!
Alia Kay
4.73 from 11 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main
Cuisine Thai
Servings 4 servings
Calories 625 calories

Ingredients

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.

Nutrition

Nutrition Facts
Thai Chicken Noodle Soup (Easy 15-Minute Recipe!)
Amount per Serving
Calories
625
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
26
g
163
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Cholesterol
 
57
mg
19
%
Sodium
 
1397
mg
61
%
Potassium
 
571
mg
16
%
Carbohydrates
 
57
g
19
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
24
g
48
%
Vitamin A
 
2149
IU
43
%
Vitamin C
 
43
mg
52
%
Calcium
 
70
mg
7
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

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. 
Keyword Thai Chicken Noodle Soup, Thai Chicken Soup

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14 Comments

  1. 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?

    1. 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.

    1. 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! 🙂

  2. 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!

    1. 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! 🙂