Simple Thai Coconut Chicken Noodle Soup (Print Version)
Quick Thai coconut chicken noodle soup. Creamy, savory, and packed with authentic flavors. A comforting meal ready in under 30 minutes.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Thai
Dietary: Dairy-Free
# Ingredients:
→ The Aromatic Foundation
01 -
1 tbsp coconut oil
02 -
1 tbsp fresh ginger, grated
03 -
2 cloves garlic, minced
04 -
2 tbsp red curry paste
05 -
1 stalk lemongrass, bruised (optional)
→ Creamy Broth & Hearty Fillings
06 -
4 cups low-sodium chicken broth
07 -
1 (13.5 oz) can full-fat coconut milk
08 -
1 lb boneless, skinless chicken breast, thinly sliced
→ Noodles & Vibrant Veggies
09 -
6 oz dried rice vermicelli noodles
10 -
1 red bell pepper, thinly sliced
11 -
4 cups fresh spinach
→ Sweet, Sour & Fresh Finish
12 -
2 tbsp fish sauce
13 -
1 tbsp brown sugar
14 -
1/4 cup fresh lime juice
15 -
1/4 cup fresh cilantro, chopped, for garnish
16 -
1/2 red chili, thinly sliced, for garnish (optional)
# Instructions:
01 -
Heat 1 tbsp coconut oil in a large pot over medium heat. Add 1 tbsp grated fresh ginger, 2 cloves minced garlic, and 1 stalk bruised lemongrass (if using). Sauté for 1 minute until fragrant. Stir in 2 tbsp red curry paste and cook for another minute, stirring constantly.
02 -
Pour in 4 cups low-sodium chicken broth and 1 (13.5 oz) can full-fat coconut milk. Bring the mixture to a gentle simmer, stirring to combine the curry paste. This forms the delicious base for your Simple Thai Coconut Chicken Noodle Soup.
03 -
Add 1 lb boneless, skinless chicken breast, thinly sliced, to the simmering broth. Cook for 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the lemongrass stalk if desired before proceeding.
04 -
While the chicken cooks, prepare 6 oz dried rice vermicelli noodles according to package directions, usually by soaking in hot water for a few minutes or a quick boil. Drain well and set aside. This ensures perfect texture for your Simple Thai Coconut Chicken Noodle Soup.
05 -
Add 1 thinly sliced red bell pepper to the soup and cook for 2-3 minutes until slightly tender-crisp. Stir in 4 cups fresh spinach until it wilts, about 1 minute. Do not overcook the vegetables to maintain their vibrant color and texture.
06 -
Remove the soup from heat. Stir in 2 tbsp fish sauce, 1 tbsp brown sugar, and 1/4 cup fresh lime juice. Taste and adjust seasoning as needed. Divide the prepared rice vermicelli noodles among serving bowls, then ladle the hot Simple Thai Coconut Chicken Noodle Soup over them.
07 -
Garnish each bowl with 1/4 cup chopped fresh cilantro and 1/2 thinly sliced red chili (if using). Serve immediately and savor your homemade Simple Thai Coconut Chicken Noodle Soup.
# Notes:
01 -
Flavor Boost: For an extra layer of flavor, toast the red curry paste in the coconut oil for 30 seconds before adding other aromatics. This deepens its complexity.
02 -
Noodle Storage: If you anticipate leftovers, store the cooked rice vermicelli noodles separately from the soup broth. This prevents the noodles from absorbing too much liquid and becoming mushy.
03 -
Vegetable Variations: Feel free to customize your soup with other quick-cooking vegetables like sliced mushrooms, snap peas, or baby corn. Add them with the bell pepper for best results.
04 -
Protein Swap: This soup is also delicious with shrimp or firm tofu instead of chicken. Add shrimp in the last 2-3 minutes of cooking, or pan-fry tofu separately and add to bowls.
# Tools You'll Need:
01 -
Large pot
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 522 kcal
Total Fat: 23 g
Total Carbohydrate: 50 g
Protein: 32 g