Description
This Thai Chicken Soup with Noodles and Vegetables is a nourishing, aromatic, and creamy bowl of comfort. Infused with curry paste, coconut milk, ginger, and lime, it’s packed with shredded chicken, noodles, and colorful vegetables. Ideal for chilly nights or when you need a healing meal that’s easy, filling, and full of flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red Thai curry paste
- 4 cups chicken broth (low sodium)
- 1 (14-ounce) can coconut milk
- 1 1/2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1 carrot, thinly sliced
- 1/2 cup snap peas (optional)
- 6 ounces rice noodles (or any thin noodle)
- Fresh cilantro, chopped
- Fresh basil or mint, optional
- Lime wedges, for serving
- Red pepper flakes or chili oil, optional for spice
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and ginger, cooking until fragrant.
- Stir in the Thai red curry paste and cook for 1 minute. Add chicken broth and coconut milk, stirring to combine.
- Mix in fish sauce, brown sugar, and lime juice. Simmer for 5–10 minutes to blend flavors.
- Add bell pepper, carrots, mushrooms, and snap peas. Simmer 10–12 minutes until tender. Stir in shredded chicken and heat through.
- Meanwhile, cook rice noodles per package directions. Drain and set aside.
- Place noodles in bowls, ladle soup over, and top with cilantro, basil, and lime wedges. Add red pepper flakes or chili oil if desired.
Notes
- Use rotisserie chicken for an easy shortcut.
- Cook noodles separately to prevent them from getting soggy.
- Add 1/2 teaspoon turmeric for extra color and anti-inflammatory benefits.
- For a milder flavor, reduce curry paste or skip entirely for a lemon-ginger version.
- Store soup and noodles separately for best texture when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner, Comfort Food
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg