Thai Chicken Noodle Soup Recipe

When summer turns to autumn, it's common to have big plans of exploring dozens of cold-weather soup recipes made with bright, delicious, and healthy produce such as squash, sweet potatoes, and parsnips. However, when autumn turns to winter, a feeling of boredom can start to creep in with regard to the whole root vegetable-based soup routine. That doesn't make you fickle. It makes you hungry for a variety, which is where this Thai chicken noodle soup recipe comes in. 

"This delicious soup is packed with authentic Thai flavor," says recipe developer Catherine Brookes of Blue Sky Eating. "It has the perfect combination of creaminess, tanginess, and spice!" And wait until you see what Brookes has lined up in terms of spices. We're talking authentic Asian flavors here, featuring ingredients you may have never heard of — but no worries dear reader — all shall be explained in due course. If you have the 10 or so minutes that Brookes says you'll need in order to get ready to cook this tangy, zesty meal, then you'll find that not only will your hunger be satisfied, but so will your quest for cultural exploration.

Gather your ingredients for this Thai chicken noodle soup

As mentioned above, Brookes' recipe for Thai chicken noodle soup makes use of some authentic Asian ingredients. Let's address these first, shall we? First, you'll need 2 tablespoons of chopped lemongrass or lemongrass paste, which Brookes says lends a "zesty floral flavor." You'll also need 2 tablespoons of grated galangal or galangal paste, which delivers warmth in the same way ginger does, according to Brookes. Then there are the 6 kaffir lime leaves you'll be using that provide a slightly aromatic citrus note. Fish sauce, of which you will need 1 tablespoon, infuses the soup with just the right degree of umami. 

You'll also need a number of ingredients with which you're more familiar. These include 7 ounces of mushrooms (peeled and sliced), 1 onion (diced), 2 large garlic cloves (crushed), 1 small mild red chili pepper (white parts and seeds removed, finely chopped), all of which you should be able to find in your grocery store's produce section. In addition, you'll need oil for cooking, 1 tablespoon of Thai red curry paste, 4 cups of chicken stock, one 14.1-ounce can of coconut milk, 1 tablespoon of brown sugar, the juice of one lime (around 2 tablespoons), as well as 2 cooked chicken breasts (shredded), and finally, 10.6 ounces of cooked rice noodles. 

Sauté the onions and add the first round of seasonings

If you don't have pre-diced onions, simply use a sharp chef's knife to slice the onion in half, again in half, and so on until you're left with small pieces like the ones shown above. Heat some oil in a large saucepan with high sides and sauté the onions on medium until they're sweating and become translucent — around 5 minutes. At this point, add the red curry paste, lemongrass, galangal, garlic, and chili pepper. Sauté for another 2 minutes, stirring constantly.

Add the stock, coconut milk, and more seasoning

Next, it's time to spice up the base sauté with some additional flavor. Pour in the chicken stock, coconut milk, fish sauce, sugar, and lime juice, finishing off with the kaffir lime leaves. Stir the contents of the pan to combine, then turn the heat down to medium-low and allow this golden-hued mixture to simmer for 10 minutes. Feel free to add a sprinkling of salt and pepper, to taste. 

Add the remaining ingredients, simmer, and serve

All that is left to do now is to stir in the mushrooms, chicken, and noodles. First, stir in the mushrooms and the shredded chicken and set a timer for 5 minutes. Keep stirring occasionally as the mushrooms and chicken heat up. Then, add the cooked rice noodles to warm them through, leaving them on the heat for no more than 2 minutes. Serve the soup hot as a main course. You could also serve it in a starter portion before a nice, hot Thai curry, Brookes suggests. This soup also pairs well with Thai fried wontons or spring rolls.

Thai Chicken Noodle Soup Recipe
5 from 46 ratings
Give your ordinary chicken noodle soup a Thai twist with this flavor-packed recipe. Serve it as a main course or as an appetizer for a Thai-inspired feast.
Prep Time
Cook Time
thai chicken noodle soup
Total time: 37 minutes
  • oil, for cooking
  • 1 onion, diced
  • 1 tablespoon Thai red curry paste
  • 2 tablespoons lemongrass, finely chopped (or lemongrass paste)
  • 2 tablespoons galangal, grated (or galangal paste)
  • 2 large garlic cloves, crushed
  • 1 small mild red chili pepper, finely chopped with the white parts and seeds removed
  • 4 cups chicken stock
  • 1 (14.1-ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 lime, juiced
  • 6 kaffir lime leaves
  • 2 chicken breasts, cooked and shredded
  • 7 ounces mushrooms, peeled and sliced
  • 10.6 ounces rice noodles, cooked
Optional Ingredients
  • salt and pepper to taste
  1. Heat a splash of oil in a large saucepan with high sides on medium.
  2. Add the onions to the pan, cooking until they are sweating and translucent.
  3. Add the red curry paste, lemongrass, galangal, garlic, and chili pepper.
  4. Cook for another 2 minutes, stirring constantly.
  5. Add the chicken stock, coconut milk, fish sauce, sugar, lime juice, and kaffir lime leaves and stir the contents together.
  6. Bring the soup to a boil, then turn down the heat until the soup is simmering.
  7. Cover and leave to cook for 10 minutes.
  8. If desired, season with salt and pepper.
  9. Stir in the mushrooms and chicken and cook for another 5 minutes.
  10. Add the cooked noodles and warm them for 2 minutes.
  11. Serve the soup.
Calories per Serving 519
Total Fat 33.3 g
Saturated Fat 18.2 g
Trans Fat 0.1 g
Cholesterol 50.6 mg
Total Carbohydrates 33.9 g
Dietary Fiber 2.4 g
Total Sugars 7.6 g
Sodium 644.6 mg
Protein 24.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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