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–+ servings
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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One Pot Thai Chicken Soup

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 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.
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8 -10

Ingredients

  • 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

Garnish

Instructions

  • 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. v
  • 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.

Video

Notes

Don't miss the "how to make" recipe video at the top of the post!
*Some Curry brands are spicier than others.  If you are using a more mild brand like Thai Kitchen then I would start with 1/4 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.
**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.