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Thai Chicken Noodle Soup

Thai chicken noodle soup with a vibrant golden coconut-curry broth and tender slices of chicken simmered until cooked through. Rice noodles are softened by soaking, then finished in the broth for a silky, not-mushy texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and noodles
  • 1.5 lb chicken breast or thighs Thinly sliced.
  • 6 oz rice noodles Soak in warm water until pliable, then drain.
Coconut-curry broth
  • 1 can (13.5 oz) coconut milk
  • 4 cup chicken broth
  • 2 tbsp red curry paste
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
  • 1 lemongrass Bruised.
  • 3 slice galangal or fresh ginger Use 3 slices or the equivalent of fresh ginger slices.
  • 4 clove garlic Minced.
Toppings and garnish
  • 1 cup bean sprouts
  • 2 green onions Sliced.
  • 0.5 fresh Thai basil For serving.
  • 0.5 cilantro For serving.
  • 2 lime wedges For serving.
  • 1 red chili Sliced, for serving.

Equipment

  • 1 Dutch oven

Method
 

Soak the noodles
  1. Soak the rice noodles in warm water for 15 minutes, then drain and set aside.
Build the coconut-curry broth
  1. Heat 1 tablespoon oil in a large pot and cook the red curry paste for 1-2 minutes until fragrant.
  2. Add the garlic, lemongrass, and galangal, then cook for 1 minute.
  3. Pour in the coconut milk and chicken broth, then add fish sauce, lime juice, and brown sugar.
  4. Simmer the broth for 10 minutes.
Cook the chicken and finish the soup
  1. Add the sliced chicken and cook for 8-10 minutes until cooked through.
  2. Remove the lemongrass and galangal, then add the drained rice noodles and heat through for 2-3 minutes.
Serve
  1. Serve hot with bean sprouts, green onions, fresh Thai basil, cilantro, lime wedges, and sliced red chili on top.

Notes

Pro tip: don’t over-soak the rice noodles—finish heating them in the simmering broth for 2-3 minutes so they stay tender. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently, adding a splash of broth if needed. Freezing is not recommended because rice noodles can soften too much. For a lower-sodium option, use reduced-sodium chicken broth and reduce fish sauce by half, then taste and adjust with extra lime juice.