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Thai Chicken Noodle Soup

Thai chicken noodle soup with a vibrant golden coconut-curry broth and tender chicken, finished with rice noodles simmered just until heated through. Brushed aromatics like lemongrass and galangal infuse the broth for a bright, restaurant-style bowl.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and noodles
  • 1.5 lb chicken breast or thighs Thinly sliced.
  • 6 oz rice noodles Soak in warm water, then drain.
Coconut-curry broth
  • 1 can (13.5 oz) coconut milk
  • 4 cup chicken broth
  • 2 tbsp red curry paste
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
  • 1 stalk lemongrass Bruised.
  • 3 slices galangal or fresh ginger
  • 4 cloves garlic Minced.
Toppings
  • 1 cup bean sprouts
  • 2 green onions green onions Sliced.
  • 1 fresh Thai basil, cilantro, lime wedges, and red chili for serving Use for serving, as desired.

Equipment

  • 1 Dutch oven

Method
 

Soak noodles
  1. Soak the rice noodles in warm water for 15 minutes, then drain and set aside. Keep them ready to go so they heat through quickly later.
Build the curry broth
  1. Heat 1 tablespoon of oil in a large pot, then cook the red curry paste for 1-2 minutes until fragrant. Stir constantly so it toasts without burning.
  2. Add the garlic, lemongrass, and galangal, then cook for 1 minute. The aromatics should turn fragrant and slightly softened.
  3. Pour in the coconut milk and chicken broth, then add the fish sauce, lime juice, and brown sugar. Bring the mixture to a simmer.
Cook the chicken
  1. Simmer the broth for 10 minutes, then add the sliced chicken. Simmer until the chicken is cooked through, 8-10 minutes.
Finish and serve
  1. Remove the lemongrass and galangal, then add the drained rice noodles. Simmer gently and heat through for 2-3 minutes.
  2. Serve hot with bean sprouts, green onions, Thai basil, cilantro, lime wedges, and sliced red chili. Add toppings right before eating for the best crunch and brightness.

Notes

Pro tip: Bruise the lemongrass before simmering to release more aroma, and don’t overcook the noodles—heat them only until tender (2-3 minutes). Refrigerate leftovers in an airtight container up to 3 days; the broth thickens slightly as it chills. Freezing is not recommended because rice noodles can soften too much after thawing. For a dairy-free swap, keep the recipe as written (it’s naturally dairy-free).