Thai Chicken Noodle Soup with Coconut Curry Recipe

Introduction

This Thai chicken soup with noodles is a comforting and flavorful dish that brings vibrant spices and creamy coconut milk together. Perfect for a cozy meal, it combines tender chicken, fragrant herbs, and noodles in a rich broth that’s easy to prepare.

Ingredients

• 600 g chicken fillet
• 1 onion
• 1 garlic clove, pressed
• 1 tbsp green curry paste
• 2 tbsp grated ginger
• 2 tbsp lemongrass
• 2 bay leaves
• 400 ml boiled water (1½ cups)
• 1 tsp fish sauce
• 2 chicken stock cubes
• 2 cans coconut milk (800 ml / 27 oz)
• 250 g mushrooms (8.8 oz)
• Juice of 1 lime
• 4 packages instant noodles

Instructions

1. Step 1: Slice the onion into thin pieces.
2. Step 2: Crush the base of the lemongrass using a mortar or hammer, then chop it finely.
3. Step 3: Peel and grate the ginger.
4. Step 4: Heat some olive oil in a medium pot and sauté the onion until translucent. Add the pressed garlic and continue sautéing carefully, ensuring it doesn’t burn.
5. Step 5: Stir in the green curry paste, grated ginger, and chopped lemongrass. Adjust the curry paste amount if you prefer more heat.
6. Step 6: Add the boiled water, chicken stock cubes, fish sauce, and bay leaves. Let the mixture simmer to develop the flavors.
7. Step 7: Slice the chicken fillet into bite-sized pieces.
8. Step 8: Pour in the coconut milk, then add the chicken and mushrooms to the pot.
9. Step 9: Simmer the soup for 15 minutes, allowing the chicken to cook through and flavors to meld.
10. Step 10: Remove the pot from heat and stir in the lime juice.
11. Step 11: Cook the instant noodles according to package instructions.
12. Step 12: Serve by placing noodles in bowls, pouring the soup over, and topping with freshly chopped cilantro if desired.

Tips & Variations

• For extra spice, add more green curry paste or a dash of chopped chili.
• Substitute chicken with tofu or shrimp for a different protein option.
• Mushrooms can be replaced with other vegetables like bell peppers or baby corn.
• Use fresh lemongrass for the best flavor, but frozen or dried can work in a pinch.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth consistency. Cook fresh noodles before serving to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried noodles instead of instant noodles?

Yes, dried noodles like rice noodles or egg noodles can be used. Just adjust cooking times accordingly and add them to the soup or serve on the side as preferred.

Is this soup gluten-free?

It can be gluten-free if you use gluten-free instant noodles and ensure that the fish sauce and curry paste do not contain gluten. Always check labels to be sure.

Thai Chicken Noodle Soup with Coconut Curry Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 60 reviews

This Thai chicken soup with noodles is a rich and aromatic dish that combines tender chicken, creamy coconut milk, and vibrant Thai flavors like green curry, lemongrass, and lime juice. Perfect for a comforting meal, this soup is enhanced with mushrooms and instant noodles, offering a balanced and satisfying bowl of deliciousness.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Protein

• 600 g Chicken fillet
• 4 packages Instant noodles

Aromatics & Vegetables

• 1 Onion
• 1 Garlic clove, pressed
• 250 g Mushrooms (8.8 oz)
• 2 tbsp Ginger, grated
• 2 tbsp Lemongrass
• 2 Bay leaves

Liquids & Condiments

• 1 tbsp Green curry paste
• 400 ml Boiled water (1½ Cup)
• 1 tsp Fish sauce
• 2 Chicken stock cubes
• 2 cans Coconut milk (800 ml / 27 oz)
• 1 Lime juice, from 1 lime
• Olive oil for sautéing

Instructions

1. Prepare Vegetables: Slice the onion into thin slices. Crush the base of the lemongrass using a mortar or hammer and then chop it finely. Peel and grate the ginger.
2. Sauté Aromatics: Heat some olive oil in a medium pot over medium heat. Add the sliced onion and sauté until translucent. Add the pressed garlic clove and continue sautéing just until the garlic becomes transparent and aromatic, taking care not to burn it.
3. Add Spices & Herbs: Stir in the green curry paste (start with 1 tablespoon and add more if you prefer it spicier), grated ginger, and chopped lemongrass. Cook briefly to release their flavors.
4. Create Broth Base: Pour in the hot boiled water, then add the chicken stock cubes, fish sauce, and bay leaves. Allow the mixture to simmer gently to infuse the flavors thoroughly.
5. Add Chicken & Coconut Milk: Slice the raw chicken fillet into bite-sized pieces. Add the coconut milk, chicken pieces, and mushrooms to the pot. Stir gently to combine all ingredients.
6. Simmer Soup: Let the soup simmer for 15 minutes, ensuring the chicken is cooked through and the flavors are well blended.
7. Finish Soup: Remove the pot from heat and stir in fresh lime juice for a bright, tangy finish.
8. Cook Noodles: Follow the package instructions to boil the instant noodles separately until tender. Drain and set aside.
9. Serve: Divide the noodles into individual soup bowls. Ladle the hot soup over the noodles. Garnish with freshly chopped cilantro if desired and serve immediately.

Notes

• You can adjust the amount of green curry paste according to your preferred spice level.
• Fresh cilantro makes a great garnish to add brightness, but it is optional.
• Use coconut milk full fat for the richest flavor or light coconut milk for a lighter version.
• Instant noodles can be substituted with rice noodles for a more authentic Thai experience.
• Make sure not to overcook the garlic to avoid bitterness.

Keywords: Thai chicken soup, coconut milk soup, green curry soup, Thai noodle soup, chicken coconut soup