Thai Chicken Noodle Soup
This authentic Thai Chicken Noodle Soup is packed with flavor, tender chicken, and wholesome noodles in a fragrant broth. It's a comforting and easy meal that's perfect for any night of the week.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound chicken breast boneless, skinless, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon curry powder
- 0.5 teaspoon red pepper flakes or to taste
- 8 ounces rice noodles
- 1 cup coconut milk full-fat
- 0.5 cup fresh cilantro chopped, for garnish
- 0.5 cup fresh basil chopped, for garnish
Instructions
Preparation Steps
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger and cook for 1 minute more until fragrant.
- Pour in the chicken broth, soy sauce, and fish sauce. Add the curry powder and red pepper flakes. Bring the mixture to a boil.
- Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through.
- Meanwhile, cook the rice noodles according to package directions. Drain and rinse with cold water.
- Stir the coconut milk into the soup. Add the cooked rice noodles to the pot and heat through for about 2-3 minutes. Do not boil.
- Ladle the soup into bowls. Garnish with fresh cilantro and basil. Serve immediately with lime wedges.
Notes
For an extra spicy kick, add more red pepper flakes. You can also add other vegetables like sliced bell peppers or snow peas during the last 10 minutes of simmering.