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Image of a blue soup bowl filled with Thai chicken curry noodle soup made with a coconut curry broth, rice noodles, shredded chicken, and bok choy, and garnished with fresh mint, limes, and fish sauce.
5 from 8 votes

Thai Chicken Curry Noodle Soup Recipe

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.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 6 servings
Calories: 436kcal


  • 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


  • 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.


You may add additional veggies such as,
  • carrots
  • sweet bell pepper
  • snow peas
  • sugar snap peas
  • mushrooms
To save time, add pre-cooked, shredded chicken, such as leftover rotisserie chicken. You'll need approximately 3-4 cups of cooked chicken.


Calories: 436kcal | Carbohydrates: 44g | Protein: 16g | Fat: 23g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 1031mg | Potassium: 536mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4992IU | Vitamin C: 40mg | Calcium: 147mg | Iron: 4mg
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