Thai Chicken Noodle Soup – authentic and easy Thai coconut chicken soup broth with noodles and vegetables. This recipe is so easy to make at home and tastes just like restaurants.
It’s Fall and there is no better time to make this hearty Thai Chicken Noodle Soup or Thai Coconut Chicken noodle soup.
This noodle soup recipe is absolutely delicious; it’s mildly spicy from the red curry paste, with a light creamy taste from the coconut milk, with the perfect balance of flavors.
The recipe calls for just a handful of main ingredients. These days, you can get curry paste and coconut milk from the International aisle of your neighborhood grocery stores.
You can also find the ingredients online.
This recipe is quick and easy. It involves a three-step cooking process.
First, prep the raw ingredients. Secondly, boil and cook the noodles. Next, make the Thai chicken soup or broth and serve the noodles with the coconut chicken soup.
Yes, you sure can. If you have lemongrass, just lightly bruise the bottom part of the lemongrass and add it to the coconut chicken soup.
Lemongrass infuses the soup with a wonderful aroma and make the soup even better!
Yes, you can. Rice noodles, rice vermicelli or maifun are great with the chicken soup. Just follow the instructions of the packaging to prep the rice noodles.
Ladle the soup over the rice noodles and you will have the same Thai chicken noodle soup.
I used Maesri brand red curry paste for the soup. If you love green curry, you can certainly use green curry paste to make this recipe.
The taste will be different but the green chicken noodle soup will be equally delicious!
This recipe is only 486 calories per serving.
Serve this dish as a main dish with other Thai dishes. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
Get tricks for quick & easy meals!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Amount Per Serving Calories 486Total Fat 9gSaturated Fat 6gCholesterol 36mgSodium 971mgCarbohydrates 79gFiber 3gSugar 4gProtein 20g