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!
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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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:
- 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.
- Add the liquids & chicken: Stir in the coconut milk, broth, fish sauce, and cooked chicken.
- Cook the noodles: Add the rice noodles to the pot and let them sit for a few minutes.
- 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
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! ♡
Thai Spicy Chicken Noodle Soup (Easy 15-Minute Recipe)
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
- If you don't want to use fish sauce, you can omit it or substitute it with soy sauce or tamari.
- 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
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My first try at Thai soup..it was a hit with my family…yummy
Hi Andrea! I’m so glad you and your family enjoyed the soup! Thanks for letting me know. 🙂
I love noodles soup.Its unique recipe.Thanks for sharing
Aww thanks so much! You’re very welcome. 🙂
Absolutely delish. 🙂
Thank you Tanya!
So good!!
Aww thanks so much, Kylie! 🙂
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?
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.
Is it possible to substitute the rice noodles for something like zucchini noodles?
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! 🙂