Name: Thai Coconut Chicken Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 lb chicken breast or thighs, shredded or sliced thin; 2 tbsp red curry paste; 1 can (14 oz) coconut milk; 4 cups chicken broth; 6 oz rice noodles or vermicelli; 1 tbsp fresh ginger, grated; 3 cloves garlic, minced; 2 tbsp fish sauce; 2 tbsp lime juice; 1 tbsp brown sugar; 1 cup bell peppers, thinly sliced; 1 cup green beans or snow peas; 1 cup bean sprouts; 1/4 cup fresh herbs (basil, mint, cilantro), chopped; 2 green onions, sliced; 1/2 tsp chili flakes (optional)

This Thai Coconut Chicken Noodle Soup is a warm, comforting bowl of creamy, spicy, and aromatic goodness. It blends the richness of coconut milk with tender chicken, noodles, and fresh herbs for a dish that’s both soothing and invigorating. I like how every spoonful delivers bold flavors that wake up the palate without overwhelming it. Thai Coconut Chicken Noodle Soup

Why You’ll Love This Recipe

I always come back to this recipe when I want something quick, flavorful, and soul-satisfying. The creamy coconut base balances perfectly with the zing of lime, the kick of red curry paste, and the freshness of herbs like cilantro and basil. It’s one of those dishes that feels both indulgent and nourishing. Plus, it’s easy to customize with the vegetables or protein I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breast or thighs, shredded or sliced thin
Red curry paste
Coconut milk
Chicken broth
Rice noodles or vermicelli
Fresh ginger, grated
Garlic, minced
Fish sauce
Lime juice
Brown sugar
Bell peppers, thinly sliced
Green beans or snow peas
Bean sprouts
Fresh herbs (basil, mint, cilantro)
Green onions
Chili flakes (optional)

directions

I start by sautéing garlic and ginger in a pot until fragrant, then stir in the red curry paste.
I add coconut milk and chicken broth, bringing it to a gentle simmer.
Next, I stir in the fish sauce, lime juice, and a touch of brown sugar to build that signature Thai balance of savory, sour, and sweet.
I add the chicken and simmer until cooked through and tender.
I toss in bell peppers, green beans, and noodles, cooking just until the vegetables are crisp-tender and the noodles are soft.
To finish, I ladle the soup into bowls and top with bean sprouts, fresh herbs, and chili flakes for a little heat.

Servings and timing

This recipe serves 4 people and takes about 30 minutes from start to finish—perfect for a weeknight dinner or a cozy weekend meal.

Variations

When I want a vegetarian version, I swap the chicken for tofu or mushrooms and use vegetable broth. Sometimes I add baby corn or bok choy for more crunch. For extra protein, I’ve added shrimp with great results. If I’m craving richness, a swirl of extra coconut cream right before serving takes it over the top.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I do it gently on the stovetop to avoid overcooking the noodles. If the noodles soak up too much broth, I just add a splash of broth or water to loosen it up.

FAQs

How spicy is this soup?

It has a mild to medium heat from the red curry paste, but I can easily adjust it. For less heat, I use less paste or skip the chili flakes. For more, I add extra curry paste or sliced chilies.

Can I use canned chicken?

Yes, I’ve used canned shredded chicken in a pinch, and it works well. I just add it towards the end to warm through without overcooking.

What type of noodles should I use?

I prefer rice noodles or vermicelli because they absorb the flavors without becoming mushy. But I’ve also used ramen noodles or soba with good results.

Can I freeze this soup?

I don’t recommend freezing it with the noodles, as they tend to get mushy. However, I sometimes freeze the broth and chicken mixture separately, then add fresh noodles when reheating.

What if I don’t have red curry paste?

I’ve made it with green curry paste too, and while the flavor is different, it’s still delicious. In a real pinch, I’ve combined chili paste with a bit of soy sauce and lime juice for a quick flavor base.

Conclusion

This Thai Coconut Chicken Noodle Soup is one of my favorite meals to make when I want something comforting, quick, and packed with flavor. It’s versatile, easy to prepare, and always hits the spot. Whether I’m cooking for myself or serving guests, this bowl of goodness never disappoints