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Thai Chicken Noodle Soup

Thai chicken noodle soup with a golden coconut-curry broth, tender chicken slices, and rice noodles. The aromatics (lemongrass, galangal/ginger) simmer for a fragrant base, then the noodles are heated through for a springy bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and noodles
  • 1.5 lb chicken breast or thighs thinly sliced
  • 6 oz rice noodles soak in warm water
  • 13.5 oz coconut milk from the can
  • 4 cup chicken broth
  • 2 tbsp red curry paste
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
  • 1 lemongrass bruised
  • 3 slice galangal or fresh ginger slices
  • 4 clove garlic minced
  • 1 cup bean sprouts
  • 2 green onions sliced
Serving toppings
  • 1 fresh Thai basil, cilantro, lime wedges, and red chili for serving

Equipment

  • 1 Dutch oven

Method
 

Soak noodles
  1. Soak the rice noodles in warm water for 15 minutes, until pliable. Drain and set aside so they don’t keep cooking in the pot.
Build the coconut-curry broth
  1. Heat 1 tablespoon oil in a large pot and cook the red curry paste for 1-2 minutes until fragrant. Stir continuously so it turns aromatic without scorching.
  2. Add the garlic, lemongrass, and galangal (or ginger) and cook for 1 minute. Cook just until the aromatics are fragrant and glossy.
  3. Pour in the coconut milk and chicken broth, then add the fish sauce, lime juice, and brown sugar. Stir well so the broth looks evenly golden and smooth.
Simmer and cook chicken
  1. Simmer the broth for 10 minutes, keeping a steady gentle bubbling. This step develops flavor while the liquid reduces slightly.
  2. Add the thinly sliced chicken and cook for 8-10 minutes until cooked through. The chicken should turn opaque with no pink remaining.
Finish with noodles and serve
  1. Remove the lemongrass and galangal (or ginger) from the pot. Discard them so only the fragrant flavor remains.
  2. Add the drained rice noodles and heat through for 2-3 minutes. The noodles should be tender but still springy.
  3. Serve the soup with bean sprouts, green onions, fresh Thai basil, cilantro, lime wedges, and sliced red chili. Top immediately so the garnishes stay bright and crisp.

Notes

Pro tip: keep the curry at a steady gentle simmer (not a hard boil) after adding the fish sauce and lime juice to prevent coconut milk from separating. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently, and add a splash of broth if it thickens. Freezing isn’t recommended because rice noodles can soften too much. For a dairy-free option, this recipe already fits; for lower sodium, use reduced-sodium chicken broth and reduce fish sauce slightly to taste.