Thai Chicken Soup with Noodles Recipe

Introduction

This Thai chicken soup with noodles is a comforting and flavorful dish perfect for any day. Combining fragrant herbs, creamy coconut milk, and tender chicken, it offers a delicious taste of Thai cuisine right at home.

Ingredients

• 600 g chicken fillet
• 1 onion
• 1 garlic clove, pressed
• 1 tbsp green curry paste
• 2 tbsp ginger, grated
• 2 tbsp lemongrass
• 2 bay leaves
• 400 ml boiled water (1½ cups)
• 1 tsp fish sauce
• 2 chicken stock cubes
• 2 cans coconut milk (800 ml / 27 oz)
• 250 g mushrooms (8.8 oz)
• 1 lime, juiced
• 4 packages instant noodles
• Olive oil (for sautéing)
• Fresh cilantro (optional, for garnish)

Instructions

1. Step 1: Cut the onion into slices.
2. Step 2: Crush the base of the lemongrass with a mortar or hammer, then chop it finely.
3. Step 3: Peel and grate the ginger.
4. Step 4: Heat some olive oil in a medium pot and sauté the sliced onion until translucent. Add the pressed garlic clove and cook until transparent, being careful not to burn it.
5. Step 5: Stir in the green curry paste, grated ginger, and chopped lemongrass. Use about 1 tablespoon of curry paste, or more if you prefer it spicier.
6. Step 6: Add the boiled water, chicken stock cubes, fish sauce, and bay leaves. Let it simmer gently to develop the flavors.
7. Step 7: Slice the raw chicken fillet into bite-sized pieces.
8. Step 8: Pour in the coconut milk, then add the sliced chicken and mushrooms to the pot.
9. Step 9: Let the soup simmer for about 15 minutes until the chicken is cooked through and the mushrooms are tender.
10. Step 10: Remove the pot from the heat and stir in the lime juice.
11. Step 11: Cook the instant noodles according to the package instructions.
12. Step 12: Serve by placing noodles in bowls and ladling the soup over them. Garnish with freshly chopped cilantro if desired.

Tips & Variations

• For extra heat, add a chopped chili or additional green curry paste to the soup.
• Use fresh mushrooms like shiitake or oyster for a more authentic taste.
• Replace instant noodles with rice noodles for a gluten-free option.
• Fresh lemongrass works best; if unavailable, you can substitute with lemon zest and a teaspoon of ginger.
• Garnish with fresh basil or mint instead of cilantro for a different herbal note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the soup has thickened. Cook and store noodles separately to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken broth instead of chicken stock cubes?

Yes, you can substitute chicken broth for the stock cubes. Use about 400 ml of broth to maintain the flavor and liquid balance in the soup.

Is this soup suitable for freezing?

The soup can be frozen, but it’s best to freeze it without the noodles, as they may become mushy upon thawing. Store the noodles separately and add them when reheating.

Thai Chicken Soup with Noodles Recipe

Print Recipe

★★★★★

4.4 from 80 reviews

A flavorful and comforting Thai chicken soup with noodles, combining aromatic ingredients like green curry paste, lemongrass, and coconut milk to create a creamy, spicy broth filled with tender chicken, mushrooms, and fresh lime juice. Served over instant noodles, this dish is a quick and satisfying meal perfect for any day.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Soup Base

• 600 g chicken fillet
• 1 onion
• 1 garlic clove, pressed
• 1 tbsp green curry paste
• 2 tbsp ginger, grated
• 2 tbsp lemongrass
• 2 bay leaves
• 400 ml boiled water (1½ cups)
• 1 tsp fish sauce
• 2 chicken stock cubes
• 2 cans coconut milk (800 ml / 27 oz)
• 250 g mushrooms (8.8 oz)
• 1 lime, juiced

Noodles and Topping

• 4 packages instant noodles
• Freshly chopped cilantro (optional, for garnish)

Instructions

1. Prepare the vegetables: Slice the onion into thin slices for sautéing. Crush the base of the lemongrass using a mortar or hammer, then chop it finely. Peel and grate the ginger.
2. Sauté aromatics: Heat some olive oil in a medium pot over medium heat. Add the sliced onion and sauté until translucent. Then add the pressed garlic clove and continue to sauté, ensuring the garlic becomes transparent but does not burn.
3. Add curry paste and herbs: Stir in the green curry paste (start with 1 tablespoon; add more if you prefer spicier soup), grated ginger, and chopped lemongrass. Cook briefly to release their flavors.
4. Add liquids and simmer: Pour in the hot boiled water, crumble in the chicken stock cubes, add fish sauce, and add the bay leaves. Bring to a simmer and let the mixture cook gently to develop flavors.
5. Prepare chicken and mushrooms: Slice the chicken fillet into bite-sized pieces. Add the chicken, mushrooms, and two cans of coconut milk to the pot.
6. Simmer the soup: Let the soup simmer for approximately 15 minutes until the chicken is cooked through and flavors are well blended.
7. Add lime juice: Remove the pot from the heat and stir in fresh lime juice from one lime to add brightness and acidity to the soup.
8. Cook noodles: Boil the instant noodles according to the package instructions.
9. Serve: Place noodles into serving bowls, ladle the hot soup over the noodles, and optionally garnish with freshly chopped cilantro. Serve immediately.

Notes

• For a spicier soup, increase the amount of green curry paste slightly.
• You can substitute mushrooms with other vegetables like bell peppers or baby corn.
• Lemongrass can be omitted if unavailable, but it adds essential citrusy aroma.
• Use low-sodium chicken stock cubes to reduce the salt content if desired.
• Fresh cilantro garnish is optional but adds a fresh herbal note.
• Feel free to swap instant noodles for rice noodles or egg noodles as preferred.

Keywords: Thai chicken soup, green curry soup, coconut milk soup, chicken noodle soup, Thai cuisine, easy soup recipe