Thai Chicken Noodle Soup
Thai Chicken Noodle Soup - authentic and easy Thai coconut chicken soup broth with noodles and vegetables. This recipe is so easy to make at home and tastes just like restaurants.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 oz (350g) fresh noodles (or fresh ramen noodles)
- water (for boiling)
- 3 cups chicken broth
- 2 tablespoons red curry paste
- 8 oz. (230g) boneless and skinless chicken breast (cut into cubes)
- 4 oz. (125g) red bell pepper (cut into strips)
- 2 oz. (60g) green peas
- 1/2 cup coconut milk
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 tablespoon lime juice
- cilanto leaves (for garnishing)
- fresh lime wedges (for serving)
Instructions
- 1
Prepare the ingredients. Make the noodles by bringing a pot of water to a boil. Cook the noodles until al dente, being careful not to overcook them. Drain and set aside.
- 2
Heat a soup pot and add the chicken broth. Bring it to a boil, then add the red curry paste and chicken. Stir to combine well and bring the soup broth back to a boil.
- 3
Add the red bell peppers and green peas, followed by the coconut milk, fish sauce, sugar, and lime juice. Turn off the heat after 1 minute.
- 4
To serve, divide the noodles into 3-4 bowls and ladle the soup broth over the noodles. Alternatively, you can add the noodles directly into the soup. Garnish with cilantro and squeeze lime juice from the lime wedges before eating.