Name: Thai Chicken Noodle Soup (Easy 15-Minute Recipe!)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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

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!

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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!

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:

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

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

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! ♡