This easy Thai Chicken Curry Noodle Soup is packed with shredded chicken, tender rice noodles, and bok choy all simmered in a bold and fragrant lime and coconut curry broth. Top with fresh basil, mint, cilantro, and fresh lime just for an easy and delicious weeknight dinner.
Thai Red Curry Chicken Noodle Soup
Fact. Soup is better when it’s filled with rice noodles.
It’s something about their sliminess, I think. Also, they just taste better, but really, it’s a texture thing for me. I don’t know, I’m weird. Let’s move on.
Anyway, you’ll find these delicious noodles swimming in an aromatic broth made with coconut milk and lime juice. Like a warm hug (remember when we used to actually hug other people!?) this soup is there for you when you need it.
Like dinnertime! Which can be so stressful. Thankfully, this soup is not. Winner, winner! It’s chicken soup for dinner.
How to Make Thai Chicken Curry Noodle Soup
To make this soup start by cooking the onions until softened. Add the green onions (just the white parts), garlic, and ginger, and cook for another minute before adding the Thai red curry paste.
Stir in the chicken broth and water and bring to a boil. Poach the chicken in the broth until cooked through then remove to a cutting board until cool enough to shred.
Add the lime juice, fish sauce, soy sauce, brown sugar, and coconut milk. Return to a low boil then reduce to a simmer and add the bok choy. Cook for 10-15 minutes.
Meanwhile, cook the noodles separately (see below) and shred the chicken. Add the chicken back to the pot.
Season with additional salt, fish sauce, or soy sauce, to taste. Serve with all your favorite garnishes.
Cook the Rice Noodle Separately
This is really important. Of course, you can cook them directly in the broth, but don’t. Trust me. If you do, you’ll wind up with a big pot of soggy, mushy noodles that have soaked up all your delicious broth.
You can even cook your noodles ahead of time. They will stick together after they’ve cooled off, but don’t worry. Just rinse them with warm water until they’re no longer stuck together. Easy peasy.
Chicken Soup Garnishes
Some soups are great on their own, but most are better with at least a garnish or three (or five). Anyway, this soup is one of those soups that do well with a little something sprinkled on top. Try combining different textures and flavors, i.e. crunchy, fresh, tangy, spicy.
- Fresh lime juice
- Red pepper flakes
- Fresh herbs – basil, mint, cilantro
- Chopped green onions
- Chopped nuts
- Sriracha
More Chicken Soup Recipes to Enjoy,
- Homemade Chicken Noodle Soup Recipe
- Pho Recipe (How to Make Vietnamese Noodle Soup)
- Easy Chicken Tortellini Soup Recipe
- Caldo de Pollo Recipe (Mexican Chicken Soup)
- Easy Chicken and Rice Soup Recipe
- Easy Chicken Tortilla Soup Recipe
Have you tried making this Thai Curry Chicken Noodle Soup Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Thai Chicken Curry Noodle Soup Recipe
Ingredients
- 2 tbsp coconut oil
- 1 large onion (minced)
- 1 small bunch green onions (white parts only, chopped)
- 1 tsp ginger (grated)
- 6 cloves garlic (minced)
- 4 tbsp Thai red curry paste
- 4 cups low-sodium chicken broth (or chicken stock)
- 2 cups water
- 2 large chicken breasts
- 3 limes juiced (plus more for serving)
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 (15-ounce) can full-fat coconut milk
- 4 small bunches baby bok choy
- 8 oz rice noodles (cooked separately to al dente)
- salt (to taste)
Garnishes (optional)
- fresh cilantro
- fresh mint
- fresh basil
- limes (cut into wedges)
- red chili flakes
- green onions
Instructions
- Heat a large heavy-bottomed Dutch oven or pot over medium heat. Add the coconut oil and onion to the skillet and mix well to combine. Cook the onions for 5-6 minutes, or until softened and translucent. Stir frequently.
- Reduce heat to medium-low. Add the white parts of the green onions, minced garlic, and ginger, and cook for 1 minute, stirring continuously to prevent burning. Add the Thai red curry paste and cook for another minute, stirring continuously.
- Add the chicken broth and water. Increase heat to high and bring to boil, then reduce heat to a simmer and add the chicken breasts.
- Cover and cook over low heat until the chicken is cooked though, approximately 20 minutes. Use kitchen tongs to remove the chicken pieces from the pot and transfer them to a clean cutting board to cool. Shred with a fork once cool enough to handle.
- Add the lime juice, fish sauce, soy sauce, brown sugar, and coconut milk to the pot. Mix well to combine and season with salt, to taste. Add the baby bok choy and simmer, altogether, for 10-15 minutes.
- Meanwhile, cook the rice noodles separately and according to package instructions. Strain and set aside until ready to serve (if your noodles stick together, rinse with cool water).
- Return the shredded chicken back to the pot.
- Serve each bowl with the desired amount of noodles. Ladle hot soup over the top and garnish with fresh mint, basil, cilantro, lime juice, and fish sauce, if desired.
Jessica's Notes
- carrots
- sweet bell pepper
- snow peas
- sugar snap peas
- mushrooms
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Loved this soup, will make again!!!
Thanks for the feedback Drew 🙂