Thai Noodle Soup all made in one pot is better than your favorite restaurant!
This Thai Noodle Soup this is one of my favorite soups I have ever tasted let alone made! Its way better than takeout with layers of warm, comforting aromatic coconut broth infused with red curry, ginger, garlic, lime and sriracha all bursting with pulled chicken, rice noodles, carrots, bell peppers, mushrooms and cauliflower! You can skip the takeout. forever.
Thank you Nuts.com. for sponsoring this Thai Noodle Soup post! All opinions are my own.
Thai Noodle Soup Recipe Video
Thai Noodle Soup
Thai food is my FAV so I’ve created several of my restaurant favorites into takeout fakeout versions from Pad Thai, Panang Curry, Red Curry (one of my Most Popular Recipes of 2017), Yellow Curry, Coconut Curry Chicken, and Tom Kha Gai. If you like Thai food even the slightest, I can guarantee you will be obsessed with those fakeout takeout recipes. They are bursting with flavor and on your table in 30 minutes!
This Thai Noodle Soup has been on my “to create/make/share bucket list” for quite some time, and this fragrant, obsessive worthy version did not disappoint!
Patrick was out of town when I concocted this new favorite so I literally slurped each delectable spoonful all. by. myself. And couldn’t have been happier about it.
This Thai Noodle Soup is creamy, packed with complex, bold, vibrant flavors and textures and is surprisingly easy to make in ONE POT even though it tastes like its been simmering for days to build its truly complex flavor profile.
So, if you are a Thai food lover or just a flavor lover, get ready to excite your taste buds with this drool worthy Thai Chicken Noodle Soup! And just a quick note – don’t let your excitement die when you see the somewhat lengthy list of ingredients – I promise they are mostly dump and run, and the soup comes together very quickly.
Ingredients for Thai Noodle Soup
- chicken: you can use either chicken breasts or chicken thighs for this Thai Noodle Soup recipe. I tend to use chicken breasts because they are leaner and emerge wonderfully juicy in this preparation, but you are welcome to use chicken thighs as well. You can also use shredded rotisserie chicken and add it to the soup at the end, when you would add the cooked, shredded chicken.
- red curry paste: red curry paste packs a huge flavor punch because its made of finely ground coriander, peppercorns, Kaffir lime leaves, lemongrass, galangal, lime leaves, cilantro, shallot, garlic, and fresh chiles – all combined for you. Note that some curry brands are spicier than others. If you are using a more mild brand like Thai Kitchen then I would start with ¼ cup curry paste. If you are using a spicier brand like Mae Ploy, I would start with 2 tablespoons. You can add more curry paste to taste once the soup is simmering or add sriracha to taste at the end of cooking.
- onion: use yellow onion for its more pungent flavor
- ginger: adds a warm spicy, almost pepper taste. You can add more or less ginger to taste.
- garlic: You can use more or less garlic depending on your garlic love.
- vegetables: I use carrots, bell peppers cauliflower and mushrooms but you can swap them out for your favorites
- chicken broth: make sure you use low sodium chicken broth so you can control the salt in the Thai Noodle Soup
- coconut milk: quality coconut milk is essential for maximum creaminess and flavor. My favorite brand is Chakoah. This is not a paid endorsement, they are simply the best! You may substitute lite coconut milk, but I suggest whisking it with 2 tablespoons cornstarch.
- soy sauce: use low sodium soy sauce so you can control the saltiness of the soup.
- Fish sauce: I promise fish sauce will not be detectable or make your Thai Noodle Soup taste fishy!. It simply adds the balance of savory and salty flavor. You may substitute fish sauce with soy sauce.
- brown sugar: adds sweetness to balance the soy and vinegar. You may need more or less brown sugar depending on personal preferences.
- kaffir lime leaves: Kaffir lime leaves are a staple in Thai cooking as well as in Indonesian, Cambodian and Lao cuisines. Kaffir lime leaves are responsible for the distinctive earthy lime-lemon, refreshing flavor in many Thai soups, curries recipes, stir fries and even salads. This exotic ingredient can be very difficult to find, but seeing as Thai Noodle Soup has been on my bucket list for some time, I did not want to use any substitutes. Thankfully, I found my dried Kaffir Lime Leaves at Nuts.com. I love that their dried so they can become a pantry staple to lend their wonderfully fresh citrus zing to any Asian dish at a moment’s notice.
- rice vermicelli/thin rice noodles: The rice noodles (sometimes called rice sticks) are one of my favorite noodles to use as they are made from rice flour and maintain their perfectly al dente texture for days, if not overcooked initially, making the soup perfect leftovers! You should be able to find rice noodles in the Asian section of your grocery store.
- cilantro: adds the fresh, zesty, citrusy kick.
- lime juice: awakens the entire soup. You can also add more lime juice to your individual servings.
- sriracha: if your Thai Noodle Soup is missing something, it is heat! Add chili sauce to taste. If you aren’t sure how much to add, you can start with less then stir in more at the end if needed.
How to make Thai Noodle Soup
STEP 1: To make our wonderfully delectable Thai Noodle Soup, we start by first slicing our chicken breasts through the equator to create thin fillets. This will ensure they cook evenly and in the same amount of time as the rest of our ingredients.
STEP 2: Next, brown both sides of your chicken, but don’t cook through, because protein color = flavor. Next, we are going to remove our chicken but add it back in later to simmer in our spiced coconut broth. I love cooking chicken in soups this way because you don’t have to chop or dice raw chicken and it remains incredibly juicy and tender instead of becoming overcooked and drying out because the pieces are too small. If do you happen to have leftover chicken on hand, this soup is an excellent to use it in – just throw it in at the very end.
STEP 3: Next, saute your onions and carrots for a couple minutes then we truly enliven this Thai Chicken Noodle Soup by adding our red curry paste, garlic and ginger and sauteing a few minutes. Using curry paste infuses the soup with the concentrated flavors of traditional aromatics while sauteing it unlocks the flavor and allows it to permeate the entire dish.
STEP 4: Add the chicken back to the pot along with chicken broth, coconut milk, soy sauce, fish sauce, kaffir lime leaves, brown sugar, basil, salt and pepper and simmer for 15 minutes or just until the chicken is tender enough to shred.
STEP 5: Add add our mushrooms, bell peppers, cauliflower and rice noodles to pot. I love the combination of textures and flavors from these veggies, but feel free to mix it up with whatever veggies you have on hand.
STEP 6: Finally, stir in your shredded chicken, cilantro, lime juice and sriracha and garnish with plenty of crushed peanuts…
And dive mouth first into bowl after bowl of amazingly delicious Thai Noodle Soup. You may never make another soup again!
…but in case you do, here are more:
Looking for more One Pot Soups to love?
- Miso Soup with Chicken, Veggies, Shiitake Mushrooms
- Slow Cooker Thai Coconut Chicken and Wild Rice Soup
- White Chicken Lasagna Soup
- Lasagna Soup
- Chicken Fajita and Rice Soup
- Loaded Zuppa Toscana
- Cheesy Taco Soup
- Mexican Chicken Corn Chowder
- Italian Vegetable Soup
- Lemon Chicken Soup with Tortellini
- Tomato Basil Soup
HOW LONG IS THAI SOUP GOOD FOR?
This Thai Noodle Soup should be stored in an airtight container in your refrigerator. When properly stored, it will last for 3-5 days.
HOW DO I REHEAT THAI CHICKEN SOUP ?
Stove: You can reheat large batches of Thai Noodles Soup on the stove over medium low heat, stirring occasionally until the chicken is heated through to 165 degrees F.
Microwave: For smaller batches or individual servings, you can use the microwave. Transfer soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
CAN I MAKE THAI NOODLE SOUP AHEAD OF TIME?
The flavors of this Thai Noodle Soup are even better the next day! If making to serve later, take extra care not to overcook your noodles. You also may want to add an extra squeeze of lime juice to reheated soup because the fresh lime taste will mellow.
WHAT CAN I PREPARE AHEAD OF TIME?
You can also prepare some ingredients of the Thai Noodle Soup ahead of time, to make dinner come together more quickly. For example, you can slice your chicken in half, chop your onions, garlic and ginger as well as all your vegetables. Store everything in separate airtight containers in the refrigerator until ready to use.
CAN I FREEZE THAI NOODLE SOUP?
I do NOT recommend freezing Thai Noodle Soup with the noodles, as the noodles will become a funny texture. You may, however, freeze the soup without the noodles. To do this, you can either fish out the noodles, or prepare the noodles separately and add them to individual serving bowls.
To freeze Thai Noodle Soup: (WITHOUT noodles)
- Cool: Allow Thai Chicken Soup to cool completely before freezing to preserve the integrity of the ingredients.
- Package: Transfer soup to an airtight freezer safe container or freezer bag. You can even use sandwich size plastic bags for individual stew portions. Squeeze out any excess air to prevent freezer burn and label
- Freeze. Freeze for up to 3 months.
- Defrost/Reheat. When ready to use, thaw overnight in the refrigerator then reheat in the microwave, or stove according to aforementioned instructions.
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One Pot Thai Chicken Noodle Soup (Video!)
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- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts sliced through the equator to create thin fillets
- 1 onion, chopped
- 2 medium carrots, sliced
- 2-4 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 4 garlic cloves, minced
- 5 cups low sodium chicken broth
- 2 14 oz. cans quality coconut milk (I love Chaokoh)
- 2 tablespoons low sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 5-6 kaffir lime leaves (find at nuts.com)
- 1 tablespoon dried basil
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 8 oz. cremini mushrooms, sliced
- 1 red bell pepper, chopped
- 1 cup chopped bite size cauliflower florets
- 3 oz. rice vermicelli/thin rice noodles/sticks broken into pieces**
- 1/4 cup chopped cilantro
- 2-3 tablespoons fresh lime juice
- 1 1/2 teaspoons sriracha or more to taste
- crushed peanuts
- chopped cilantro
- lime juice
- Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Add chicken and brown on both sides, approximately 2 minutes, but don’t cook through. Remove to a plate.
- Add one tablespoon olive oil to now empty pot and heat over medium high heat. Add onions and carrots and saute 3 minutes.
- Add curry paste, ginger, garlic and sauté for 2 minutes.
- Add chicken BACK TO POT followed by chicken broth, coconut milk, soy sauce, fish sauce, kaffir lime leaves, brown sugar, basil, salt and pepper. Bring to a boil then reduce heat to medium-low and gently simmer for 15 minutes or until chicken is tender enough to easily shred.
- Remove chicken and let rest until cool enough to shred or chop. Meanwhile, add mushrooms, bell peppers, cauliflower and rice noodles to pot. Simmer approximately 5 minutes OR just until your noodles are short of al dente. You want them undercooked as they will continue to cook once removed from heat. Stir in shredded chicken, cilantro, lime juice and sriracha.
- Discard kaffir lime leaves. Taste and add additional sriracha for spicier or lime juice for tangier. If you would like a less “chunky” soup, stir in additional broth or coconut milk. Garnish individual servings with crushed peanuts and/or cilantro and freshly squeezed lime juice to taste.
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