Thai Chicken Noodle Soup with Coconut Curry Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Simmer Soup: Let the soup simmer for 15 minutes, ensuring the chicken is cooked through and the flavors are well blended.
- Finish Soup: Remove the pot from heat and stir in fresh lime juice for a bright, tangy finish.
- Cook Noodles: Follow the package instructions to boil the instant noodles separately until tender. Drain and set aside.
- 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
