Thai Chicken Soup with Noodles Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Simmer the soup: Let the soup simmer for approximately 15 minutes until the chicken is cooked through and flavors are well blended.
- 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.
- Cook noodles: Boil the instant noodles according to the package instructions.
- 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
Find it online: https://zestywithzane.com/thai-chicken-soup-with-noodles-recipe/
