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Thai Chicken Noodle Soup

Thai chicken noodle soup with a vibrant golden coconut-curry broth, tender chicken slices, and springy rice noodles. This Thai-American style soup simmers with lemongrass and galangal for bright, aromatic flavor, then finishes with fresh basil, cilantro, lime, and chili.
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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, then drain.
  • 4 cup chicken broth
  • 1 can (13.5 oz) coconut milk Shake before opening if needed.
Curry base and aromatics
  • 2 tbsp red curry paste
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
  • 1 stalk lemongrass Bruised.
  • 3 slice galangal or fresh ginger
  • 4 clove garlic Minced.
Toppings
  • 1 cup bean sprouts
  • 2 green onions Sliced.
  • 1 Fresh Thai basil For serving.
  • 1 cilantro For serving.
  • 1 lime wedges For serving.
  • 1 red chili Sliced, for serving.

Equipment

  • 1 Dutch oven

Method
 

Prep noodles
  1. Soak the rice noodles in warm water for 15 minutes, then drain and set aside.
  2. Keep the drained noodles aside while you build the coconut-curry broth so they stay springy.
Build the coconut-curry broth
  1. Heat 1 tablespoon oil in a large Dutch oven, then cook the red curry paste for 1-2 minutes until fragrant.
  2. Add the garlic, lemongrass, and galangal, then cook for 1 minute, stirring to coat.
  3. Pour in the coconut milk and chicken broth, then add the fish sauce, lime juice, and brown sugar.
  4. Simmer the broth for 10 minutes to let the flavors meld.
Cook chicken and noodles
  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 the soup hot and top each bowl with bean sprouts, green onions, Thai basil, cilantro, lime wedges, and sliced red chili.

Notes

Pro tip: Taste the broth before serving—if you want it brighter, add a little more lime juice; if you want more balance, add a pinch more brown sugar. Store leftovers in the refrigerator up to 3 days; reheat gently and add a splash of broth if the noodles thicken. Freezing is not recommended because rice noodles can soften too much after thawing. For a dairy-free swap, this recipe is naturally dairy-free; for gluten-free, use gluten-free fish sauce if needed.