Asian Chicken Noodle Soup

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This Thai Chicken Soup is one of my favorite soups of all time – and readers agree calling it, “Absolutely incredible!!!!,” “LOVE IT!,” “one of my favorites!,” and “OMG so much flavor!” It’s way better than takeout with layers of warm, comforting aromatic coconut broth infused with red curry, ginger, garlic, lime and sriracha and loaded with shredded chicken, rice noodles, and veggies. Best of all, it keeps fabulously well thanks to the rice noodles!

Thank you Nuts.com. for sponsoring this Thai Noodle Soup post! All opinions are my own. (Photos updated 5/2/24, Original 3/15/19)

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WATCH How to make Thai Chicken Soup

top view of Thai Chicken Soup in a bowl with noodles

THIS THAI CHICKEN SOUP WILL NOT DISAPPOINT!

PACKED WITH FLAVOR. This soup is a creamy symphony of bold, vibrant, tangy, savory, perfection that tastes like its been simmering for days.
TEXURE HEAVEN. The al dente twirls of rice noodles, juicy chicken, and veggies is pure magic.
ONE POT EASY. Don’t shy away because of the somewhat lengthy list of ingredient – they are mostly dump and run! The soup comes together very quickly all simmered together in one pot.
ADD ANY VEGGIES. The star of this Thai Noodle Soup is the broth, so make it your own with any type of protein or vegetables. Make it a clean-out-the-fridge dinner, make it vegetarian, use shrimp, rotisserie chicken, etc.
FABULOUS LEFTOVERS. The rice noodles are difficult to overcook so they stay wonderfully al dente for days.

Asian chicken noodle soup with chopsticks

Thai Chicken Soup Recipe Ingredients

Here’s what you’ll need to make this Asian Chicken Noodle Soup (full measurements in the printable recipe card at the bottom of the post):

THE CHICKEN AND VEGGIES

Chicken: I recommend juicier, more flavorful, boneless, skinless chicken thighs. However, you may use chicken breasts (make sure not to overcook or they will be dry) or better yet, use rotisserie chicken.
Rice vermicelli/thin rice noodles: The rice noodles (sometimes called rice sticks) are my favorite noodles because they stay wonderfully al dente for days. Look for rice noodles in the Asian section of your grocery store or order them on Amazon here.
Vegetables: This soup uses carrots, red bell pepper, cauliflower and mushrooms, but you can use whatever you like.
Aromatics: Onion, ginger and garlic infuse the broth with complex flavor. Fresh is best, but you may substitute with 1 teaspoon each ground/powders in a bind.
Cilantro: This is added directly to the soup for a fresh, zesty, citrusy kick. Stir the fresh cilantro into the soup at the very end of cooking, otherwise it will loose its fresh flavor.

THE BROTH

Red curry paste: This can be found in the Asian section of any grocery store. The premade paste is made of finely ground coriander, peppercorns, Kaffir lime leaves, lemongrass, galangal, cilantro, shallots, garlic, and fresh chiles – all combined for you for dynamic flavor.
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 dried leaves are easy to find and keep stocked at Nuts.com. You may substitute the kaffir lime leaves with the zest of 1-2 limes, although the substitution isn’t exactly the same. Start with a smaller amount of zest and adjust to taste, as lime zest can be quite potent.
Coconut milk: Please use full fat coconut milk for restaurant-style creamy, flavorful curry. Light coconut milk isn’t as thick or nearly as flavorful so you’re missing out on both flavor and texture. If you do use light coconut milk, I suggest adding an additional 1 tablespoon cornstarch to help thicken the soup up.
Chicken broth: Use low sodium chicken broth so you can control the salt. Chicken broth is more flavorful than vegetable broth, so I wouldn’t swap it out unless necessary
Soy sauce: Use reduced sodium soy sauce so you can control the saltiness of the Thai Chicken Noodle Soup.
Fish sauce: I promise fish sauce will not make your soup taste fishy – even though it smells fishy! It is needed, however, to infuse the soup with its nutty, rich, savory, salty flavor. If you’ve never used fish sauce before, it can be found in the Asian section of any grocery store.
Lime juice: Freshly squeezed is best!
Brown sugar: Just a little sugar balances out the savory, salty tones.
Chili sauce: Use sriracha or your favorite Asian chili sauce at the end of cooking depending on how spicy you want your soup.

top view of Thai chicken soup ingredients: rice noodles, coconut milk, chicken, chicken broth, kaffir lime leaves, basil, red curry, onions, garlic, ginger

How to MAke Thai Chicken Soup

Let’s take a closer look with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Sear the chicken. Sear the chicken thighs in sizzling hot oil just until golden. The chicken will not be cooked through at this point but will be added back to the pot later. Remove the chicken to a plate but leave the drippings behind which are flavor gold.

showing how to make Thai chicken soup by searing the chicken

Step 2: Sauté the aromatics. Add onions and carrots to the drippings and sauté over medium-high heat for a few minutes. Add the red curry paste, ginger, garlic and sauté for 2 minutes or until the onions are softened.

showing how to make Thai chicken soup by adding the red curry, garlic and ginger

Step 3: Simmer. Add the chicken back to the pot followed by the 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.

showing how to make Thai chicken soup by adding coconut milk chicken broth, soy sauce, fish sauce to the soup to simmer with the chicken

Step 4: Shred the chicken. Remove the chicken and let it rest until it’s cool enough to shred.
Step 5: Add the noodles and vegetables. Add add the mushrooms, bell peppers, cauliflower and rice noodles to the 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.

showing how to make Thai chicken soup by adding rice noodles, mushrooms, cauliflower and bell peppers to the pot

Step 6: Add remaining ingredients. Stir in the shredded chicken, cilantro, lime juice and sriracha.

showing how to make Thai chicken soup by added shredded chicken, cilantro and lime juice

Thai chicken soup served with basil, cilantro and peanuts

TIPS for MAking Thai Chicken Soup

For the juiciest chicken: This recipe will work with chicken breasts or chicken thighs, but for best flavor, use chicken thighs or shredded rotisserie chicken.
Rotisserie chicken hack: Stock shredded chicken or rotisserie chicken portioned into 2 1/2-cup freezer bags so you always have it ready to add to any soup.
Don’t burn the bits: When searing the chicken, you don’t want blackened bits, or they will make your soup taste burnt. If the chicken is browning too quickly, turn the heat down.
Cook the chicken at a gentle simmer: After you bring the soup to a boil, reduce to a gentle simmer so the chicken doesn’t become rubbery.
Adjust the curry paste amount as needed: If using a milder brand like Thai Kitchen, start with ¼ cup curry paste. If using a spicier brand, like Mae Ploy, start with 2 tablespoons. You can add more curry paste to taste once the soup is simmering or add chili sauce to taste at the end of cooking.
Use full-fat coconut milk: I highly suggest full fat coconut milk. Light coconut not only isn’t as thick but it isn’t nearly as flavorful. If you must use light coconut milk, I suggest adding a little cornstarch to help thicken it up.
Ginger pro tip: Freeze ginger so it’s always at your fingertips. To freeze ginger: grate it, spread it by the teaspoon or tablespoon on parchment paper and flash freeze until solid, about 1 hour. Transfer to an airtight container or plastic bag for up to 6 months. You can add frozen ginger directly to your soup.

up close of a ladle with Thai chicken noodle soup

Making Thai Chicken 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.

thai noodle soup variations

Use rotisserie chicken: As discussed, swap the chicken thighs for 2 ½ cups shredded rotisserie chicken. Add the chicken at the end of cooking when you would add the shredded chicken thighs back to the soup.
Use shrimp: The shrimp will need to be cooked separately first, then returned to the soup just before serving it. Shrimp overcook quickly, so I don’t suggest simmer directly in the soup or they can become rubbery.
Make it vegetarian: Omit the chicken, swap the chicken broth with veggie broth, and use a vegan fish sauce. You can either use tofu, chickpeas, or extra veggies like sweet potatoes and cauliflower to bulk up the soup.
Use different vegetables: Mix and match the veggies based on what’s in your fridge, your favorites, what’s in season or what’s on sale. Some tasty alternatives would be sweet potatoes, green beans, asparagus, bok choy, etc.
Use a different curry paste: Swap the red curry paste for green or yellow or even panang.
Use rice instead of noodles: See this Thai Coconut Curry Soup for the rice option.
Add peanut butter: Stir in a couple tablespoons of peanut butter at the end of cooking to melt through.
Add coconut: Garnish the soup with toasted sweetened coconut for extra coco-nutty yumminess.

Thai noodle soup topped with cilantro, peanuts and basil

How to serve this Thai Chicken Soup Recipe

This Thai Chicken Soup recipe is exponentially better with toppings! Garnish individual servings with crushed peanuts, cilantro and freshly squeezed lime juice to taste. Serve the soup alone or with an appetizer of Chicken Satay recipe and a side of Thai Salad to complete the feast!

How to store and reheat leftover Thai Chicken Noodle Soup

HOW LONG IS THAI SOUP GOOD FOR?

Let the soup cool to room temperature, cover, and store in the refrigerator for up to 5 days.

HOW DO I REHEAT THAI CHICKEN SOUP?

Stove: Reheat large batches on the stove over medium-low heat, stirring occasionally until warmed through, adding additional broth as needed..

Microwave: For smaller batches or individual servings, transfer soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 90 seconds, stir, then continue to microwave for 30-second intervals, if needed..

CAN I FREEZE THAI NOODLE SOUP?

I do NOT recommend freezing the Thai Chicken Soup recipe with the noodles, because the noodles will become a funny texture. You may, however, freeze the soup without the noodles, then add the noodles once the soup is thawed. The soup without noodles can be frozen for up to three months.

WHAT CAN I PREPARE AHEAD OF TIME?

Prepare the ingredients ahead of time so dinner can come together more quickly. You can trim the chicken, dice the onions and garlic, chop the vegetables, etc. Store everything in separate airtight containers in the refrigerator until ready to use.

Thai noodle soup in a bowl with coconut milk, chicken broth, ginger, garlic

Looking for more Asian Soup Recipes?

Tom Kha Gai (Chicken and Coconut Soup)
Tom Yum Soup
Thai Chicken Noodle Soup
Pho (Vietnamese Noodle Soup)
Thai Soup with Chicken and Wild Rice
Miso Soup
Ramen
Hot and Sour Soup
Thai Coconut Curry Soup

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Total Time: 1 5

Prep Time: 40

Cook Time: 35

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Ingredients

2 tablespoons olive oil
1 pound boneless chicken thighs (may sub breasts or rotisserie chicken, see notes)
1 onion, diced
2 medium carrots, sliced
2-4 tablespoons red curry paste (See Notes)
1 tablespoon freshly grated ginger
4 garlic cloves, minced
5 cups low sodium chicken broth
2 14 oz. cans quality coconut milk
2 tablespoons low sodium soy sauce
2 tablespoons fish sauce
2 tablespoons brown sugar
5-6 kaffir lime leaves (find at nuts.com)
3 tablespoons minced Thai or regular basil (or 1 TBS dried)
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

Garnish

crushed peanuts
chopped cilantro
lime juice

Instructions

Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Sear the chicken on both sides, approximately 2 minutes per side. Remove chicken to a plate but leave the drippings.
Add onions and carrots to the drippings and sauté over medium-high heat for 4 minutes. Add curry paste, ginger, garlic; sauté for 2 minutes or until the onions are softened.
Add the chicken back to the pot. Add the chicken broth, coconut milk, soy sauce, fish sauce, kaffir lime leaves, basil, brown sugar, salt and pepper.
Bring to a boil then reduce heat to medium-low. Gently simmer for 15 minutes or until chicken is tender enough to easily shred.
Remove the chicken and let rest until cool enough to shred. Meanwhile, add the mushrooms, bell peppers, cauliflower and rice noodles to the 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. *Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the noodles occasionally until done.
Stir in the shredded chicken, cilantro, lime juice and sriracha.
Discard the 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.

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!

Rotisserie chicken: You may swap the chicken thighs for 2 ½ cups shredded rotisserie chicken. Add the chicken at the end of cooking when you would add the shredded chicken thighs back to the soup.
Chicken breasts: Slice large breasts lengthwise to create filets. Cook the same as thighs, adding additional time as needed.
Red Curry Paste: 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.
**To cut noodles: If you find it too difficult to break the uncooked noodles, then I like to use kitchen shears to to cut the noodles directly in the soup pot right after they are cooked.
Kaffir lime leaves: Kaffir lime leaves are a staple in Thai cooking and are responsible for the distinctive earthy lime-lemon, refreshing flavor in many Thai soups, curries recipes, stir fries and salads. This exotic ingredient can be difficult to find, but dried leaves are easy to find and keep stocked at Nuts.com. You may substitute the kaffir lime leaves with the zest of 1-2 limes, although the substitution isn’t exact. Start with a smaller amount of zest and adjust to taste, as lime zest can be quite potent

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Leave a Review, I Always Love Hearing From You!

ONE POT Thai Chicken 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 flavors and I love all the veggies! I had never cooked with rice noodles and the texture was outstanding, even in leftovers!

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173 Comments

Nancy Marino says

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Have been enjoying your recipes. Mae the red curry coconut chicken… excellent!!! Can’t wait to try the chicken noodle soup. I am growing lemon grass n the backyard. May use this in place of the kaffir leaves. I hope I can find a plant to try growing here in Fl. Will do some research. Thanks and blessings.

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- Jen says
  
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  Hi Nancy, I’m so happy you have been enjoying my recipes, thank you! I love that you’ve made the Red Curry Coconut Chicken – one of my favs! That is SO COOL you are growing lemon grass! I don’t know any one who grows lemon grass! You might also want to try my Tom Kha Gai soup that uses lemon grass – also super yummy. Enjoy!
  
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Hailey says

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This looks great!! I’ve been searching for a pad Thai recipe does this taste anything like it?

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- Jen says
  
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  Hi Haley, this is more coconut based than Pad Thai so no it doesn’t taste like it but its SUPER yummy! I’ll be posting a Pad Thai recipe next month 🙂
  
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  - Lauren says
    
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    Loved this recipe!! I can’t wait for the the pad Thai one. When will it be released!?
    
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    - Jen says
      
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      Thanks Lauren, so happy you loved it! Pad Thai will be sometime next month!
      
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Kristine says

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So I took one look at this and knew I had to make it. I even had all the ingredients except the lime leaves! You are on fire! This is the second recipe of yours I’ve made in two weeks. This is another keeper for sure!

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- Jen says
  
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  I love that you had all the ingredients already – we must be foodie kindred spirits who love Thai food 🙂 I am so happy this was another winner, thank you Kristine! I hope you continue to find more keepers!
  
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Allie says

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Just checking in with you. I KNOW this is good since it’s your creation. I’ll have to get some lemon grass. (I grew my own last year also….so easy. I live where there are actual winters so I’ll have to start from scratch from seed).
Anyhow, I have all the ingredients for kaffir, darn it.

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- Jen says
  
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  You are so sweet Allie, thanks for your vote of confidence :)! I am excited for you to try it! You can substitute 2 bay leaves, a dash of thyme and extra lime juice to taste in place of the kaffir lime leaves if you are really in a bind 🙂
  
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Dana @ 3boysunprocessed says

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This looks so delicious! And those colors! Yes!

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- Jen says
  
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  Thank you Dana! I am excited for you to try it, it is SO good!
  
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Nicola says

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Did you also top with fresno chiles? That’s at least what they look like but I didn’t see that as a listed ingredient. This looks amazing either way!! 🙂

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- Jen says
  
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  Hi Nicola, yes I did for beautification purposes but I only suggest using chiles if you LOVE spice as they make the soup VERY spicy, that’s why I didn’t include them in the ingredients 🙂 Hope you love this soup!
  
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Carol B. says

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Jen, I just made this and have the pot ready for my family to come home for dinner. It is DIVINE! I found lime leaves at the local Asian market here in Orange County. My family loves so many of your recipes, and this one will be in permanent rotation. Let me know if you ever do live events!

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- Jen says
  
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  Hi Carol, I’m so happy you made this soup and loved it as it is one of my favorites too! I LOVE hearing you family is enjoying my recipes, thank you!
  
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Bri says

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Hi, I’m going to try making this tonight and realized that I only have about 2 Tbsp of Red Curry Paste at home, with no time to stop for more. Do you think that will change the dish much? I’ll be losing 1/2 the paste 🙁

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- Jen says
  
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  Hi Bri! There are so many other flavors that I think it will still taste great! You might just need to add extra sriracha/chili sauce at the end. Enjoy!
  
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Hollie says

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Jen, I made this last night and it was Amazing!!! My 6 kids don’t love soup though, so I just put a whole package (16oz )of noodles instead of the 3oz, and we had the most amazing noodle dish instead. Question about red curry…I used Mae Ploy red curry paste and 1/4 cup was HOT– Are some brands less spicy, or when you go to a Thai restaurant and they ask you what heat level you want are they just putting less curry in? I figured you would know the answer.

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- Jen says
  
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  Hi Hollie, how fun to turn this into a noodle dish for the family! I am so glad you asked about the heat because I wasn’t aware Mae Ploy (not what I used) was SO MUCH hotter than other brands but after researching, that is what I found. I have changed the recipe to indicate more of a range of curry paste and a note about the different brands. Thanks for bringing that to my attention!
  
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Nicole says

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Is this really 8-10 servings. 1 lb of chicken and 3 oz of rice noodles doesn’t sound like 10 servings.

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- Jen says
  
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  Yes, it is 10 smaller bowls of soup – less servings for bigger bowls 🙂
  
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- Ben says
  
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  Easily 6 huge, full portion dinner sized bowls.
  
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Bob Brown says

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I love Thai cooking. Recipe sounds great!

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- Jen says
  
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  Thank you Bob, can’t wait for you to try it!
  
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Sue says

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Thanks! This soup is in heavy rotation in our house. Yum

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- Jen says
  
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  YAY! I love hearing that, thanks Sue!
  
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Keiko says

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I finally made it today!! I had to use lemongrass instead of kaffir lime leaves, and broccoli instead of califlower, but it was soooooo good. Still have a leftover, and can’t wait to eat it again!!

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- Jen says
  
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  Awesome Keiko! I am sure lemongrass was delicious and broccoli too – yum! I’m so happy you enjoyed it, thank you!
  
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- Sandy says
  
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  How much lemongrass did you use?
  
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  - Jen says
    
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    Hi Sandy, I didn’t use any lemongrass in this particular recipe. Enjoy!
    
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Janelle says

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I made this soup this evening and it was excellent! I’m looking forward to leftovers tomorrow as I’m guessing the flavours will be even better after a day. I actually used my pressure cooker and it was easy to adapt the recipe for it. I found this recipe on pinterest, it’s my first time on your site,but I’ll be back!

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- Jen says
  
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  Welcome to my site Janelle, I’m so happy you stumbled upon my blog! That is awesome you were able to adapt this recipe to your pressure cooker – I can only imagine how much faster it was to prepare- I still need to get one of those! Thank you for taking the time to comment – I hope you have fun exploring my site and find many new favorites here!
  
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Jackie says

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I rushed out to get the ingredients I needed to make this as soon as it popped up on my Facebook feed. Thai cuisine is my favorite. I made the soup and I have to say it is so delicious that I am on my second bowl!!!!!!!!!!

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- Jen says
  
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  YAY! Thai cuisine is my absolute favorite too – you have great taste 🙂 I’m so happy you loved this soup so much! I hope you enjoy my other Thai recipes!
  
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Jamallia Petway says

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Do you use the fresh kaffir lime leaves or dried ones? Thanks in advance.

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- Jen says
  
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  I use dried ones, enjoy!
  
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Barb Wilson says

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Thai Chicken Noodle Soup with cauliflower and mushrooms was fantastic! Thank you!!

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- Jen says
  
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  You are so welcome Barb! So happy you loved it!
  
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Divya Subramaniam says

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Holy moly!!! This is definitely going to be a keeper in our house!!! We loved it so much! Just changed the recipe a tiny bit – we don’t like fish sauce and didn’t garnish with peanuts and the rest I followed your recipe to the T. Thanks you so much for this recipe.

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- Jen says
  
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  YAY! I’m thrilled this was such a hit, thank you so much Divya!
  
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Ben says

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I’ve made this twice now, and it’s incredible! The first time I followed it exactly, but the second time I used low (non?) fat coconut milk and fresh basil (at the end) instead of dry. The finished product was JUST as intense, funky, sour, spicy and amazing as the first. Wow, I’ve shared this with my other friends who love to cook, and it’s definitely in the rotation for when we absolutely NEED that itch scratched. You know the one!

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- Jen says
  
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  Hi Ben, sorry for the delay as I am way behind after recovering from pneumonia, but I so appreciate your comment! I am thrilled you loved this recipe so much and appreciate all its dimensions of flavor and I’m sure the fresh basil was wonderful! Thank you for sharing it with all your cooking friends!
  
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Janet Delight says

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This looks delicious! I’m going to make it today. Do you think the leftovers could be frozen? We are leaving on a camping trip and I would love to have this in the RV freezer for a quick meal.
Thanks!

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- Jen says
  
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  Hi Janet! Yes, I think this should freeze well and what a great meal to have on the road! Have fun!
  
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  - Janet Delight says
    
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    Thank you! This was so good that we ate it all! I need to make another batch to take on the road!
    
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    - Jen says
      
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      That is so funny Janet and quite the compliment! I’m so happy you all loved it so much!
      
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Jen says

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Soooooo amazing!!! I wanted to eat the whole thing by myself!!! Super easy too! This will totally be in rotation at our house!

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- Jen says
  
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  YAY! Thanks so much Jen! I’m thrilled you loved it as much as I do!
  
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  - Jackie says
    
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    Hi Jen
    Thank you for this awesome recipe!
    I made it for the first time and it is delicious
    I have a question though
    It thickened as it cooled
    Can I add more coconut milk to it to thin it?
    Or anything else you can think of?
    Thank you
    
    Jackie
    
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    - Jen says
      
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      You are so welcome Jackie! You can certainly add more coconut milk or chicken broth – either will work great.
      
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LadyDi says

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Wow Jen just discovered your blog and this recipe. What a treat. Have made Thai chicken soup before and it was delish. Will definitely be trying your version this week since I have ALL the ingredients on hand, except the kaffir lime leaves and rice noodles. :>> Keep Dishing!!! 😀 Spice AWN! LOL

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- Jen says
  
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  Welcome to my blog! I am excited for you to explore and start trying my recipes – I hope you absolutely love them!
  
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Vanda says

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Does the kaffir leaves have to be dried? I have a kaffir plant at home that my mom bought when she was visiting but I have no idea when or how to use it lol I obviously can’t cook like my mom, she’s Cambodian 🙂

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- Jen says
  
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  Hi Vanda, that is so cool you have a kaffir lime leaf plant! You will use 1/2 the amount as fresh are more potent and simmer and discard as you would the dried ones. Enjoy!
  
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  - Vanda says
    
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    This dish is awesome! My mom will be proud that I used the kaffir leaves 🙂 I put shrimp instead of chicken.
    
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    - Jen says
      
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      I’m so happy you loved it Vanda AND you made your mom proud 🙂 The use of shrimp sounds wonderful!!
      
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Nikole says

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So this popped up in my Keto recipe search. Without the rice noodles, do you think it could be considered in the parameters? I am just beginning the keto lifestlye, if you do not know for sure I understand and can research further! Sounds delish either way!

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- Jen says
  
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  Hi Nikole, I don’t know much about keto parameters – sorry I am of no help!
  
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Ella says

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Well with winter near I make a lot of soup. Yours sounds very interesting so might give it a try. I hope it will look as good as your. Thank you

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- Jen says
  
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  I think you will love it Ella! Enjoy!
  
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Debbie Wilk says

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This was very delicious! And comes together quickly. The flavors do taste like it took all day to make.

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- Jen says
  
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  Awesome, thank you so much Debbie!
  
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Therese says

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Hi Jen! Our last freezer party we decided to do soups. This Thai Chicken Noodle Soup was the most talked about and now most requested to do again!! We also made your Mango Black Bean Chipotle Chili, Tomato Basil Parmesan Soup and White Chicken Lasagna Soup! ALL SOOOO Good!!!!! We are doing soups again and I’ll will be adding other soups from your blog that I’ve made in the past and have become favorites in my home. I think I’ll just call our next freezer party “Carlsbad cravings Soup Party” 🙂 Still enjoying everything I make from your Blog!!!!!! Have a Blessed Christmas!

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- Jen says
  
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  Hi Therese, I love your freezer parties, such an awesome concept! I’m thrilled this soup was such a hit and that you enjoyed so many of the others as well! Thank you for making and sharing my recipes – I would be honored to have a freezer party in my name :)! I wish you a very Merry Christmas as well! xo
  
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Tracy Allison says

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I recently found your recipe on Facebook. I made it tonight and it was absolutely delicious. My husband and 16-year-old son just kept raving about how good it was! I will definitely make it again. I made a couple of adjustments. I used boneless, skinless chicken thighs because I already had those in the freezer. We thought that worked very well. Also, I couldn’t find kaffir lime leaves in my small rural area, so I Googled a substitute. Lime zest was a possible recommended substitute and to my family and me, we thought it worked very well in the recipe. I can’t wait to make it again. This recipe made plenty for 2 large bowls for my husband and one large bowl for my son and me. We have plenty left over for lunch tomorrow! It was a great new recipe idea for Christmas Eve!

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- Jen says
  
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  Welcome to my site Tracy! I’m thrilled your whole family loved this soup so much and were able to make some easy substitutions! I hope you continue to enjoy more recipes here – my soup recipes are some of my favs! Merry Christmas!
  
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James Muscat says

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After I tried this it is safe to say that it ranks right up there with my favourites. I have not used the cauliflower in this one and it was just devine.

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- Jen says
  
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  I’m so happy this is a new favorite! Thanks James!
  
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Wilma says

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I made this One Pot Thai Chicken Noodle Soup a few days ago for my family. I left out the red curry so the kids could eat it but added it in the adult servings. It was sooo good. In fact, my 8 year old said it was his “second best soup ever” after regular chicken noodle soup.

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- Jen says
  
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  How sweet of your 8 year old, I am so flattered to have created his “Second best soup ever”! I am so glad both you and your family enjoyed it Wilma!
  
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Emily says

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Your recipes look amazing!! Do you think I could make this with Maesri Massaman curry paste?

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- Jen says
  
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  Thanks so much Emily! I haven’t tried that yet but it sounds like it would be delicious!
  
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Tracy says

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Made this tonight and it was fabulous! My husband didn’t like it since he’s not a fan of ginger or cilantro (one of those unfortunate “tastes like soap people”), but I loved it! Glad it freezes well, cause I will like bringing this to work for lunch. I found fresh kaffir leaves at an Asian market not far from my home. I used 5 leaves, not seeing the comment you should use half the amount when using fresh until after I made it. I didn’t notice any taste issues. The problem I ran into was the rice noodles/sticks. I have brand new kitchen shears and I found them hard to cut through. They ended up all over my stove, counters, and floor. Will make this again. Yum!

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- Jen says
  
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  Hi Tracy, I’m so happy you loved it but sorry for the mess! As far as the rice noodles, you can definitely cut them after they’re cooked for less of a mess -that should help next time 🙂 Thanks for taking the time to comment!
  
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Heather says

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Literally just here to say oh em gee. This was one of the best soups I have ever had let alone ever made. Wow wow wow. Obsessed. I had everything for this other than cauliflower and couldn’t wait to make it so I just omitted it and it was just SO SO good!!! I also added some bamboo shoots just because I had them as well. I have no idea if they added or took anything away from the recipe lol but still so good. Thank you!!!!

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- Jen says
  
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  YES!!! Thank you thank you for your AWESOME comment Heather, you made my day! I am honored, flattered and thrilled this is one of the best soups you have ever had! If you haven’t tried some of my other Thai recipes, I think you will love them!
  
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beck says

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This soup has become a favorite in our house with a few variations. I have made it with and without noodles. I have made with with regular basil and thai basil. We double the carrots and the garlic. We have used curry paste and curry powder. Also, we love peanut butter chicken recipes so we always melt in a cup of natural peanut butter at the end and it is divine. Also, I use pre cooked chicken and just throw all the veggies in at once and simmer, makes it so quick and easy.

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- Jen says
  
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  I’m so happy this is a favorite Beck, thank you! I am going to have to try it with peanut butter next time -that sounds wonderful!!!
  
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Cynthia says

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I have yellow curry powder. Will that work? Should I wait and get Red Curry paste?

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- Jen says
  
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  HI Cynthia, it is simply a matter of taste. I prefer red curry for this recipe but if you love yellow curry then it would still be delicious.
  
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Maryann says

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I am one of those people that cook it up off your blog and never say a word… but I really have to say something here. You are an AMAZING and gifted chef that can really put together diverse recipes that have magnificent depth of flavor. I am a huge foodie, but also follow a gluten, dairy, and sugar free diet so finding tasty recipes can be a challenge. Can I just say that this Thai chicken noodle soup is PHENOMENAL…I mean over the top delicious. I omitted the sugar and the kaffir lime leaves because I couldn’t find it, and it is still so flavorful I don’t even know what is even missing. I have made it like 5 times already in a really short period of time. I am so thankful for your blog!

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- Jen says
  
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  I am SO happy you took the time to comment Maryann, thank you!!! Your words mean so much to me and have made me smile inside and out! I am thrilled you are enjoying my recipes and that is awesome you have already made this soup 5 times! You have great taste 🙂 I hope you continue to find more recipes to love here! xoxo
  
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Elizabeth Keefner says

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I have been making this soup for awhile now. It is one of my favorites. I decided to make this soup for a Mother’s Retreat our homeschool mom’s group put on today and it was a hit! It was the first soup to disappear and everyone asked for the recipe. I will be sharing your page this evening so everyone can get your recipe! We love it!

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- Jen says
  
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  yessss! I’m thrilled this Thai Soup is one of your favorites and was ah huge it at your retreat! Thanks for sharing my recipe!
  
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Lauren Schmidt says

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LOVE! Just another person here to rave about how amazing this soup is. My husband said it’s hands down the best soup I’ve made. Will be making again and again.

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- Jen says
  
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  Thanks so much Lauren, I am flattered your husband dubbed it “the best soup you’ve ever made!” I SO appreciate you taking the time to comment!
  
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Michele rivera says

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I just made this recipe and DOVE into the bowl. I can’t believe how good this is!!

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- Jen says
  
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  Awesome visual Michele :)! I’m thrilled you love it so much!
  
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Shirley says

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I too made this for a large gathering – soup day at work and it was the first soup to go and people asked for the recipe. The aroma was wonderful. I cut up the rice noodles small and sprinkled them gently over the pot so they didn’t turn into a big clump! Very popular – easy to make – one pot wonder! Thank you so much.

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- Jen says
  
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  You are so welcome Shriley! I am so happy this was a big hit with everyone at work and was the first soup to go! Thank you also for your great tip about the rice noodles!
  
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Hank says

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Please, please please add calorie counts to your recipes!

I am counting calories, and I can eat anything, as long as I know how much I can eat.

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- Jen says
  
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  Hi Hank, you can calculate info at: https://www.myfitnesspal.com/recipe/calculator
  
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Lori says

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This soup is sooooo delicious!

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- Jen says
  
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  Thank you so much Lori!
  
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Kim says

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This is my new FAVORITE soup!!! The flavors are Amazing! I can’t wait to try it with shrimp. My husband took it to work today and got many compliments on how good it looked & smelled. Thanks for the great recipe!

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- Jen says
  
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  You are so welcome Kim! I’m thrilled it’s a new favorite! You have me wanting to make shrimp version soon! So many recipes, so little time! I hope you continue to find new favorites here!
  
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LC in KC says

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I am so impressed with this wonderful soup! I’m looking forward to making it with shrimp next time – because there will definitely be a next time!! The flavors are out of this world and I love that there is minimal clean up afterwards. We dipped crusty bread in the broth and were in heaven!!

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- Jen says
  
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  Thank you so much, I’m so pleased you loved it! ! I love the idea of making it with shrimp – a Thai shrimp soup is definitely on my must make list!
  
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Allie says

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LOVED THIS!! It reminded me of one of my favorite dishes at a Thai restaurant in the town I used to live in. Thank you! I also featured it in one of my blog posts about my favorite foods.

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- Jen says
  
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  Thanks so much Allie, I’m so pleased you loved this Thai Soup so much and even qualified for your favorite foods post!
  
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Elizabeth Keefner says

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One of my most absolutely favorite soups and a staple meal in my home. I am so glad I found you and your recipes. I made this soup for a pot luck and everyone wanted the recipe. I was happy to send to your website!

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- Jen says
  
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  I love hearing that! I’m so pleased you love this Thai Soup so much and it was a hit at the potluck! Thanks for sending others my way Elizabeth!
  
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Kurt Wallner says

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I absolutely LOVE this soup. Flavors are wonderful. It is exactly as described…lots of ingredients but comes together fast, vary the curry paste for heat and cook rice noodles just shy of al dente as they will still cook. Really superb description to help make this great recipe. Well done. I’m checking out your other recipes! Thanks again.

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- Jen says
  
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  Thank you so much Kurt! I’m so pleased you love this Thai Soup so much and find my instructions helpful! I hope you find many new recipes here to love!
  
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Jade says

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How do I freeze this? I have never freezer soup before but made way too much. Thanks!! Ps- my fav soup!!

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- Jen says
  
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  I’m so pleased you loved it! To freeze, cool completely then add to a freezer safe bag, container and freeze for up to 3 months. When ready to use, thaw in the refrigerator before warming.
  
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Jeannettte Tuvey says

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This soup is soooo YUMMY. The first day while I was making some family stopped by. Well that was the end of that batch. SOOO what did I do??? I made a second batch that day. Since then I have made it several times. I love it. I don’t eat mushrooms or cauliflower. so I diced up some zucchini and summer squash and tossed that in. Thanks for sharing.

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- Jen says
  
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  I’m sorry I’m just responding to your comment but THANK YOU for making my day! I’m thrilled you are loving this Thai Soup and have made it so many times!
  
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Suzanna Banana says

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I love Thai, but this is the first time that I’ve ever made anything Thai in my life! I was always intimidated by the ingredients never realized it was so easy, its literally dump and go. First I boiled a whole chicken to make the broth. What I love about this recipe is that you really nailed it on the ratio of flavors, its very authentic, as good or BETTER than some Thai restaurants. I didnt have Kaffir Lime Leaves so I used Bay Leaves. I was nervous with the fish sauce and soy sauce, but then As soon as I added the Basil and Brown Sugar, it began to turn into that familiar Thai Soup flavor that we all know and love! The Lime and Cilantro really finish it off perfectly. I didnt have Red Curry Paste so I substituted Green Curry Paste. I added a few Aleppo Red Pepper Flakes as I’m not a fan of Schiracha. Vegetables I used were Red Bell Pepper, Pasilla Chile Pepper strips, Carrot, Green Beans, Cremini Mushrooms and Jalapenos (Without Seeds) It was Just phenomenal. 5 Stars, thanks for the confidence boost in making this awesome Recipe!!!!

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- Jen says
  
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  You are so welcome Suzanna! I’m thrilled it was a 5 star recipe and has given you confidence to cook more Thai food!
  
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Catherine says

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Made this tonight. Sooooooooo AMAZINGLY Good!

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- Jen says
  
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  Thank you so much Catherine for taking the time to comment, I’m so happy it was a hit!
  
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Paola Wilkinson says

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This is now my favorite soup. My husband and I love going out for Thai food and now I have been making a lot of the reicpes from your site and cant believe how good everything is and the flavours are so similar to our favourite restaurant. thanks again for all your delicious recipes as we have never been disappointed and only thrilled. cant wait to try more .

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- Jen says
  
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  I’m so happy you’ve been “thrilled” with my Thai recipes – YAY! Thai is my favorite cuisine so I’ll keep the recipes coming!
  
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Jeana says

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This recipe looks absolutely delicious! I was wondering if green curry can be substituted for the red curry. I made some green curry not that long ago, so I have plenty of leftover paste. Thank you for sharing this recipe 🙂

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- Jen says
  
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  Hi Jeana, it absolutely can it will just give it a different flavor profile. Enjoy!
  
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Shannon says

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Found this on pinterest this week and it was amazing!! Looking forward to trying more of your soups!

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- Jen says
  
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  Hi Shannon, welcome to my site! I’m so happy you stumbled upon this Thai Noodle Soup recipe and it was a hit! I love making (and eating!) soups – I hope you find many new favorites here!
  
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Courtney McGrale says

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5-star! So tasty and, even better, one pot!

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- Jen says
  
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  Thank you so much Courtney for the 5 star rating! I’m so pleased you love it so much!
  
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Laurie says

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Hi Jen—can’t wait to try this! Is the coconut milk sweetened or not? I’ve had it both ways but wondered what you recommended. Thanks!

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- Jen says
  
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  Hi Laurie, unsweetened coconut milk. Enjoy!
  
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  - Laurie says
    
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    Thanks, Jen! I just finished it up and it may well be the best soup I have ever made. The flavors are wonderful. Thank you so much for sharing!!
    
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      That is the ultimate compliment! Thanks so much Laurie!
      
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Sharon says

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This soup is delicious, I LOVED it. It’s as good if not better than some Thai restaurants I’ve eaten at, I made half a recipe not being sure I’d like it, I’ve never used Chaokoh coconut milk before so i was leary but it is really good, I’m glad I tried it. I found fresh Kefir Lime leaves and for the basil I bought a dried version of Thai basil, wasn’t sure if you meant regular Italian basil or Thai so I just went with it, had everything already measured and ready to go except the thin rice noodles, I was expecting to just break it up with my hands and drop in but it doesn’t crunch that easy, I had pieces everywhere, haha, next time I will use a scissors and have it ready to go……You really nailed it with all the flavors Jen, Thank You, Thank You, Thank You

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- Jen says
  
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  You’re so welcome Sharon, thank YOU for your awesome comment! I’m so pleased you loved this Thai Noodle Soup so much!
  
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Montana says

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This recipe was phenomenal!! Definitely will make again. I substituted the rice noodles for ramen noodles – YUM. Will make again!!

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- Jen says
  
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  Thank you so much Montana, I’m so happy it’s a repeat favorite!
  
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Lisa Hurt says

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Do you have a cookbook for purchase?

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- Jen says
  
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  Hi Lisa, I don’t have a cookbook, sorry!
  
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Toni Simon says

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Thank you!! So GOOD. Easy to follow directions and great taste! Everyone in my family loved it. Much thanks for sharing

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- Jen says
  
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  You’re so welcome Toni, I’m so pleased it was a hit!
  
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Lisa Kelly says

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Absolutely incredible!!!! The flavours were so amazing. We will make this regularly for sure. Loved it!

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- Jen says
  
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  Thank you so much Lisa! I’m so pleased this is a new favorite!
  
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Lisa says

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Incredible soup! Thank you!

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- Jen says
  
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  You’re so welcome Lisa, I’m so pleased you loved it!
  
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- Tammy says
  
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  This was an easy soup to concoct, and a pleasure to consume! The flavours were amazing, and my family could not stop raving about the flavour!
  
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    YAY! Thanks so much for the awesome review Tammy!
    
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Joanne says

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Love this recipe and was wondering if you happen to have the nutritional information for it

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- Jen says
  
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  Thank you, I’m so happy you loved it! You can calculate info at: https://www.myfitnesspal.com/recipe/calculator
  
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Kim says

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Hi Jen! I have made this soup several times and LOVE IT! I want to try it with shrimp instead of chicken. Would you just add the Shri p at the end since they don’t take long to cook? And would I need to thaw them first? Thanks!

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- Jen says
  
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  Thanks Kim, I love hearing this recipe is a favorite! It would be fabulous with shrimp. Your exactly right-no need to thaw, just add the frozen shrimp at the end to cook a couple minutes. Good luck!
  
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Mary Jo Reynolds says

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I made this, didn’t change a thing and it was delicious. I ordered the kaffir lime leaves from Amazon (arrived within a few days). I used chicken thighs and the lesser amount of curry paste….just right for my palate. I did prepare the noodles separately so I could freeze leftover soup & will add noodles when ready to use at a later date. I love curry & this was only the 2nd recipe I’ve attempted. Both were great & I’m so happy I can prepare at home & know exactly what I’m getting. The ingredients melded perfectly, nothing overpowered the others. Thank you!!!

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- Jen says
  
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  You’re so welcome Mary Jo, thank you so much for the awesome review! I hope you enjoy exploring my other curry recipes!
  
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Karen Johanson says

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I made this tonight, and my son, who is an excellent Asian cook, said, “This one’s a keeper!” Nearly every recipe I make anymore is from your blog.

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- Jen says
  
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  Thank you so much Karen, you made my day! I’m love hearing that!
  
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Stacy says

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Another wonderful dinner – thank you! This Thai Chicken soup is amazing. Didn’t change a thing.

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- Jen says
  
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  Thanks so much Stacie, I’m so pleased you loved it!
  
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Stephanie says

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We love this soup. The only reason I don’t make it more often is the prep takes longer than my norm. But it is soooo good!

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- Jen says
  
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  Thanks Stephanie, I’m so pleased it’s a favorite!
  
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Maggie says

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one of my favorites! a quick and easy go to dinner

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- Jen says
  
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  Thanks Maggie, I love hearing it’s a fav!
  
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Suzanne says

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I’m making this tonight. How big are the servings and calories?
Thanks!!

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- Jen says
  
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  I think you’ll love it! You can calculate info here: https://www.myfitnesspal.com/recipe/calculator
  
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Sara says

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My husband loves this dinner. It is so good. We do not have any Thai or asain cuisine in my little town, so to have wonderful recipes like this, dinner is better than going out. Thank you….

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- Jen says
  
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  You’re so welcome Sara, I’m so pleased it hit the spot!
  
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Nicole says

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Made this last night, OMG so much flavor! It made a lot for the three of us, however not a whole lot left! Will be putting this one in our rotation. As usual you do not disappoint with your recipes. BTW is there a trick to chop or cut the rice noodles shorter? I tried to cut them with sheares they fly all over the kitchen and were still too long.

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- Jen says
  
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  Thanks Nicole, I love hearing this is a new family favorite! You can try cutting the noodles after they’ve cooked 😉
  
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Jessi says

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So delicious! I subbed green Curry paste for red (that’s all I had). I used gluten free soy sauce to make mine gluten free. Thank you for this! Hit tge spot!

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- Jen says
  
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  Thank you, Jessi! I am so happy you enjoyed it! It has been great soup weather! I hope you have a wonderful week and find more recipes to enjoy!
  
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Meredith says

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This recipe was delicious! We couldn’t find keffir lime leaves so we used some lime zest (and later the fresh lime juice) but that broth was amazing – my husband and I both slurped up the whole bowl.

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- Jen says
  
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  Yum! I’m so glad you both loved it!
  
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Sheryl says

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Making this tonight!!!

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- Jen says
  
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  I hope you love it!
  
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Claudia says

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This is my FAVORITE soup recipe – and a go to constantly throughout the year. I regret it taking so long for me to write this comment since I’ve been making this recipe for at least 4 years! Even during times where I may have forgotten an ingredient or didn’t have it on hand, this recipe is perfect, filling and warms the soul!

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- Jen says
  
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  Thank you!! I’m so happy to hear that it has been such a tried and true favorite!
  
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Gigi1956 says

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Hi Jen – I despise fish sauce and mushrooms – would this still be good left out?

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- Jen says
  
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  Yes Gigi! Instead of fish sauce, I think soy sauce would work fine. You can omit the mushrooms without any problem or add more of the other veggies in its place. Enjoy!
  
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ROSEMARY GRANT says

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I have been making this soup nearly every week for a year now. It is my favorite, flavor loaded and delicious!!!

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- Jen says
  
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  Thank you! I’m so thrilled to hear it’s such a go-to meal!
  
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Mary Drew says

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Can you use kaffir lime leaf powder in this recipe, if so, how much. Nuts.com is a company I use often but the reviews on this product was not to favorable. I looked on line and found the same problem. The leaves were all broken. Or can you use fresh lime leaves instead. I have made a lot of your recipes and have loved every one of them. I hope I hear soon

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- Jen says
  
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  Hi Mary, I think powder would be just fine. I would start with 1 TBS and add more to taste. Enjoy!
  
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