Thai Chicken Coconut Noodle Soup in 30 Minutes

Thai chicken coconut noodle soup is a creamy, comforting bowl of flavor packed with tender chicken, silky rice noodles, aromatic herbs, and a luscious coconut milk broth infused with Thai spices. It’s spicy, savory, a little sweet, and comes together in just 30 minutes—perfect when I’m craving something warm, nourishing, and fast.

Why You’ll Love This Recipe

I love this soup because it tastes like something from a Thai restaurant, but I can make it at home with simple ingredients in half an hour. The coconut milk gives it richness, the red curry paste adds bold flavor, and the rice noodles make it extra satisfying. It’s cozy and refreshing all at once—one of those meals that feels like a hug in a bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breast or thighs, thinly sliced

• Rice noodles (medium or thin)

• Coconut milk (full-fat for best flavor)

• Chicken broth or stock

• Thai red curry paste

• Garlic, minced

• Fresh ginger, grated

• Fish sauce

• Brown sugar or honey

• Lime juice

• Oil (vegetable or coconut)

• Optional toppings: fresh cilantro, green onions, lime wedges, sliced chili, bean sprouts

Directions

1. I cook the rice noodles according to package instructions, then drain and set aside.

2. In a large pot, I heat oil over medium heat and sauté garlic and ginger until fragrant.

3. I stir in the red curry paste and cook for 1–2 minutes to deepen the flavor.

4. I add the chicken and cook until it’s no longer pink on the outside.

5. I pour in the chicken broth and bring it to a gentle simmer.

6. I stir in coconut milk, fish sauce, brown sugar, and a squeeze of lime juice.

7. I let it simmer for 10 minutes until the chicken is fully cooked and the flavors are well blended.

8. I add the cooked noodles and heat everything through.

9. I serve it hot, topped with fresh herbs, lime wedges, or any other toppings I like.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and 20 minutes to cook, making it a true 30-minute meal.

Variations

I sometimes add mushrooms, bell peppers, or baby spinach for extra veggies. For a vegetarian version, I swap the chicken for tofu and use vegetable broth. When I want more heat, I stir in a sliced red chili or a spoonful of chili garlic paste.

storage/reheating

I store the soup and noodles separately in the fridge for up to 3 days so the noodles don’t get soggy. To reheat, I warm the broth in a pot and add the noodles just before serving. I don’t recommend freezing this soup, as the coconut milk can separate.

FAQs

Can I use light coconut milk?

Yes, I can, but the soup will be less creamy. Full-fat gives the best flavor and texture.

What noodles work best?

I use rice noodles because they soak up the broth beautifully, but egg noodles or ramen noodles can work too.

Can I make this soup spicy?

Definitely. I increase the red curry paste or add Thai chili flakes or fresh sliced chilies.

What’s a good substitute for fish sauce?

I use soy sauce or tamari if I don’t have fish sauce. It won’t be exactly the same but still gives a savory depth.

Can I make it ahead of time?

Yes, I prepare the broth and chicken ahead and add the noodles when I reheat it for best texture.

Conclusion

Thai chicken coconut noodle soup is one of my go-to quick comfort meals. It’s creamy, full of flavor, and surprisingly easy to make at home. Whether I’m warming up on a cold night or just want a bold, fresh-tasting dinner, this soup always hits the spot in 30 minutes or less.

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