The Thai chicken noodle soup is chock full of the exotic, spice-forward flavors that you’d expect…and love. The creamy coconut milk perfectly balances that fiery zing you get from red curry paste. And the cilantro and lime provide a freshness to the flavor that makes every bite of chicken and noodles oh so delicious. This is one terrific soup recipe: not only filling, but fragrant. It’s total comfort food.
The easy way to handle the red curry paste is to pick some up at a grocery store. Most with well-stocked international aisles will have it. Or, if you’re adventurous, you can make your own. We have a recipe here. Either way, it’s likely a trip to the store as Thai red curry paste contains red chilies, along with exotic spices like Kaffir lime leaves (a.k.a. Makrut lime leaves) and galangal.
We do use fresh red chilies as a garnish for our Thai chicken noodle soup. It’s your choice of chili type, though cayenne or Thai peppers work well. If you’re concerned on the overall spiciness, feel free to omit them. There’s typically a decent amount of heat right in that red curry paste, so they may not be missed. That said, those chilies do provide a terrific pop of color on the plate. Instead, you could slice up some red bell peppers to top the soup if you love the aesthetic.
For the best taste, this recipe is best enjoyed fresh. So serve it immediately and enjoy some second bowls rather than saving for another day.
See it being made:
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- Spicy Sesame Ginger Chicken Noodle Soup: The exotic warmth from ginger pairs with bird’s eye chilies.
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- Spicy Pork Stew: A hearty meal on its own.
Thai Chicken Noodle Soup
- 1 tablespoon olive oil
- 2 chicken breasts large-sized
- 1 tablespoon red Thai curry paste
- 1 tablespoon soy sauce
- 2 tablespoons lime juice approximately the juice of one lime
- 4 cups vegetable broth or chicken broth
- 2 nests noodles cooked in salted water
- 1 can coconut milk
- 1 handful cilantro chopped
- Scallion and some sliced chili for garnish, optional
- Place a large frying pan or wok over high heat and add oil.
- Chop the chicken and add to the pan. Cook for 5 minutes, stirring to avoid sticking.
- Add the red Thai curry paste and cook for 3 minutes, stirring to coat the chicken.
- Add the soy sauce and lime juice and cook for another 2 minutes.
- Add the broth and reduce heat to medium. Bring to a simmer.
- Add the cooked noodles and coconut milk. Stir to combine and continue to simmer for 2 to 3 minutes.
- Remove from the heat and add cilantro. Serve topped with scallion and come sliced chili (if you want to spice up further.)