thai chicken soup

The Most Epic Thai Chicken Noodle Soup you'll ever make! Each bite of this Chicken Noodle Soup is full of thai flavor from the red curry paste, loaded with chicken, veggies and rice noodles. The perfect dinner recipe ready in only 30 minutes! 

Thai Chicken Noodle Soup

1.5 lbs. boneless skinless chicken breast,

coconut oil

red onion, thinly sliced

garlic cloves,

ginger

red curry paste

chicken broth

carrots, sliced

snow peas

red pepper, julienned

brown rice noodles

coconut milk (in a can)

lime juice

cilantro

Optional: top with sliced avocado and sliced green onions

Heat a large dutch oven or soup pot to medium high heat.

Add in coconut oil. Once melted add red onions, saute until translucent, about 3-4 minutes. Next add in the garlic and ginger. Saute for 30 seconds, until fragrant, stirring the entire time.

Add in the red curry paste, stir the paste into the aromatics (onion, garlic and ginger) until it thickens, about 2-3 minutes.

Next, add in the chicken broth. Bring to a boil and reduce to simmer. Add in the shredded chicken.

In the meantime bring a medium pot filled with water to a boil. Add brown rice noodles to the pot and cook for 4 minutes. (or whatever your directions say) Remove from pot, drain water and cool the noodles with cold water to stop the cooking process.

Add noodles, carrots, red pepper and snow peas to the chicken broth pot.

Scoop about a cup of the broth out of the pot and add it to a blender or food processor, along with a can of coconut milk. Blend until the mixture looks creamy and the broth and milk no longer separate.

Add the coconut milk mixture back to the soup pot. Stir and simmer for 5 minutes.

Right before you&#8217;re about to serve it. Finish the soup with fresh lime juice and fresh cilantro. Stir and serve!

I thought this was really good. I did have to add more spice to it only because we felt it needed a little something more. It is not a recipe that is only 5 minutes to prep and 30 minutes to cook. I am not sure where that came from . We will make it again!! I also used Pho noodles only because I was not sure what the other noodles looked like.

This recipe was absolutely delicious and easy! Thanks for sharing!

We made this for lunch today and it was wonderful. It’s Christmas Day and we’ve been indulging in too many treats.  I wanted a new, healthy recipe to use leftover baked chicken and stock I had on hand and needed to add some veggies to our bowls! I didn’t have cilantro and I know it will be better tomorrow when I can add that, but even without it, it was amazing. Thanks for sharing your recipe.

This was pretty darn good! I mean, I ate three bowls in one sitting if that tells you anything. I did simmer the soup for about 9 mins after adding the vegetables to make sure the carrots were cooked well. I also added red chili pepper flakes and more curry powder at the end because I LOVE the taste of curry and I felt like it was lacking some flavor. However, overall I thought it was delicious and I will be saving and making again!

Hello Krista, Made a chicken stock out of leftover bones with a load of Thai ingredients to replace the standard stock veg (lemongrass, chillies, bok choi, etc) and then made this recipe. Absolutely fantastic!

So delicious! I used garlic chili sauce instead of curry paste because that’s what I had on hand. Also some bok choy! I’m planning to make again tonight (3rd time). :)

Hi! Great soup but mine turned out too spicy. Should I add another can of coconut milk to tone it down? Also, have you tried freezing it?

https://www.youtube.com/watch?v=EAZ3_go_46Y

The Most Epic Thai Chicken Noodle Soup you'll ever make! Each bite of this Chicken Noodle Soup is full of thai flavor from the red curry paste, loaded with chicken, veggies and rice noodles. The perfect dinner recipe ready in only 30 minutes!

The BEST Thai Chicken Noodle Soup

A smooth and and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics

Thai chicken and sweet potato soup

olive oil

garlic cloves, chopped

red chilli, deseeded and chopped

2cm chunk root ginger, chopped

lemongrass, bashed

tbsp red Thai curry paste

chicken stock (made with 2 stock cubes)

coconut cream

sweet potato, peeled and roughly chopped

chicken breasts, sliced

lime, juice only

tsp sugar

fish sauce

crusty bread, to serve (optional)

Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.

Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.

Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.

Crockpot Thai Chicken Soup is a lightened up, and super easy to make, version of Thai chicken curry. It's also one of the few slow cooker chicken recipes that cooks for 8-10 hours so you can pop everything in before work and come home to dinner. This has turned into one of our favorite healthy recipes!

Crock Pot Thai Chicken Soup

carrots

red bell pepper (chopped)

½ medium yellow onion (chopped)

ginger (minced)

garlic (minced)

soy sauce (sub coco aminos for paleo)

palm sugar

chicken stock

boneless, skinless chicken thighs

coconut milk

lime

rice vermicelli (cooked according to package directions (omit

lime wedges (sauteed mushrooms, cilantro, cherry tomatoes, black pepper)

Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your crock pot and stir together. Cover and cook on low for 8-10 hours.

Remove the chicken thighs and shred using two forks. Return the chicken to the crock pot. Add the coconut milk and stir. Let the coconut milk warm for 10-15 minutes before serving.

Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.

This flavorful Thai chicken soup is made with sauteed veggies, tender chicken, and rice noodles in a coconut broth flavored with fresh ginger, garlic, and lime.

Thai Chicken Soup

boneless, skinless chicken breasts

salt

black pepper

vegetable oil

shallot (thinly sliced)

carrot

shiitake mushrooms

Thai green curry paste

coconut milk (shaken)

salt and black pepper

rice noodles

Prep. Preheat the oven to 400°F and line a baking sheet with aluminum foil.

Make the chicken. Drizzle the chicken with olive oil and season with salt and pepper. Arrange the seasoned chicken breasts on the prepared baking sheet and bake for 20 minutes or until a meat thermometer inserted into the thickest part of the largest breast reads 162˚F to 165°F.

Rest, then shred. Remove the chicken from the oven and allow it to rest for 5 minutes. Cube or shred the meat and set aside.

For the Chicken

Saute the aromatics. Heat the vegetable oil in a large pot over medium heat. Add the shallot, minced garlic, and grated ginger. Cook for 2-3 minutes or until fragrant.

Saute the veggies. Add the carrots and mushrooms to the pot and saute until the mushrooms are lightly browned, about 4 minutes.

Build the broth. Stir the curry paste into the pot and cook for 1 minute. Stir in the chicken stock, coconut milk, and fish sauce. Bring the soup to a simmer, reduce the heat to low, and simmer for 15 minutes.

Put it all together. Stir the shredded chicken into the soup and let it simmer for an additional minute. Turn off the heat.

Season. Stir in the lime juice, taste, and season with salt and pepper as desired.

Serve. Divide the cooked rice noodles between 6 bowls and ladle the soup over the noodles. Garnish with chopped fresh cilantro.

For the Soup

Hi Katerina, great recipe.  I sliced the [raw] chicken finely and poached it in the broth, very tender an succulent and less washing up.

Oh yummy! We made your recipe over the weekend and it easy absolutely delicious. So many good flavors!

It is so good! I'm definitely making this again!

The flavors in this soup is out of this world. I cannot recommend this recipe enough!

I love the bright, zippy flavors of this soup! It's so much more exciting than traditional chicken soup.

Top 4 thai chicken soup recipes from across the web

The most viewed thai chicken soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Thai Chicken Noodle Soup

Thai chicken and sweet potato soup

Crock Pot Thai Chicken Soup

Thai Chicken Soup

Top 4 thai chicken soup recipes from across the web

The most viewed thai chicken soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Chicken Noodle Soup

Thai chicken and sweet potato soup

Crock Pot Thai Chicken Soup

Thai Chicken Soup

The most viewed thai chicken soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine