You are going to love this Thai Chicken Noodle Soup! And it’s super easy to make.
I love Thai food for its combination of unique bold flavours and sweetness.
When I feel like a little comfort food on a cool day, this is one of my favs! Super nutritious and full of antioxidants and anti-inflammatory spices. Which in turn are awesome for heart health, vision, brain boosting nutrients, and when feeling under the weather. Also provides great support in general for the healthy aging process plus so much more.
Like it hotter?
Swap out the green curry paste for yellow if looking for medium heat, and red curry paste if wanting to turn up the heat even more.
No Curry Paste?
Use your desired amount of curry powder instead.
No Basil?
Use cilantro or parsley instead—cilantro, though, would be the better of the two but only if you like it.
No Chicken broth?
Can easily swap out chicken broth for beef broth instead.
Time Saver tip!
Can pick up a rotisserie chicken and just shred up approximately 2 cups. And only need to heat up all the ingredients.
Make it vegetarian!
Use vegetable broth instead of chicken broth. Use cooked chickpeas instead of chicken thighs.
Feel like seafood instead?
Swap out shrimp for the chicken and shorten the cooking time!
Leftovers
Refrigerate in an airtight container up to 3 days or freeze.
Enjoy this Thai Chicken Noodle Soup!
Thai Chicken Noodle Soup
Ingredients
- 4 oz Thin Rice Noodles preferably made from brown rice
- 1 tbsp Coconut oil
- 1 tbsp Fresh ginger 1 " knob of ginger, peeled and grated
- 4 Garlic cloves minced
- 1 Red Pepper sliced
- 8 oz Boneless skinless chicken thighs cut into strips
- 1/4 cup Green Curry Paste
- 1 cup Unsweetened Coconut milk canned, full fat
- 4 cups Low-Sodium Chicken broth
- Sea Salt & Black Pepper to taste
- 1 Lime freshly juiced
- 3 Scallions thinly slice both the white and green parts
- 1/2 cup Fresh Basil washed, dried
Instructions
- Heat coconut oil in a soup pot over medium-high heat.
- Cook ginger and garlic until fragrant, about 1-2 minutes.
- Add bell pepper slices and chicken, and cook for about 3-5 minutes each side.
- Add curry paste, coconut milk and broth. Scrape any bits at the bottom of the pan.
- Bring to a simmer and cook for an additional 10 to 15 minutes, or until chicken is cooked through.
- While soup is simmering, bring a pot of water to a boil and cook noodles according to instructions on package.
- Drain, rinse under cold water and set aside.
- Season with salt and pepper to taste.
- Divide noodles and curry soup into bowls.
- Squeeze lime juice overtop.
- Garnish with basil and scallions. Serve and enjoy!