Best Thai Chicken Noodle Soup Recipe

I’m sharing my 30-minute Thai Coconut Chicken Noodle Soup recipe that keeps things simple while delivering authentic Thai flavors.

I never planned to make a soup that would make my friends cancel dinner plans, but this Best Thai Chicken Noodle Soup does that. It’s bold, bright and a little weird in a good way.

I use chicken thighs and bruised stalks of lemongrass to get that punchy, savory backbone. People call it Thai Chicken Noodle Soup Easy or even Wicked Thai Chicken Soup, and honestly both names fit.

It takes thirty minutes, and yeah I mess up sometimes, but this one always somehow fixes itself and keeps them coming back.

Ingredients

• Chicken thighs: rich protein that keeps you full adds savory body and comforting texture.
• Lemongrass: bright citrus scent aids digestion and gives the broth fresh sour notes.
• Galangal or ginger: warming spice anti inflammatory zesty bite that lifts the broth.
• Coconut milk: adds creamy richness and healthy fats makes the soup a bit sweet.
• Rice noodles: gluten free carbs light texture soaks up flavors without getting mushy quick.
• Fish sauce: salty umami punch low calories it balances sweet sour and savory notes.
• Lime juice: bright sour zing vitamin C that instantly freshens and balances rich broth.
• Thai chiles: bring heat and antioxidants use sparingly to tweak spice without overpowering.

Ingredient Quantities

• 1 lb boneless skinless chicken thighs or breasts, thinly sliced
• 6 cups low sodium chicken broth
• 1 cup coconut milk (optional for a creamier soup)
• 2 stalks lemongrass, cut into 3 inch pieces
• 1 inch piece galangal or fresh ginger, sliced
• 3 cloves garlic, minced
• 2 small shallots, thinly sliced
• 8 oz dried rice noodles (thin or medium)
• 8 oz mushrooms, sliced (shiitake or cremini)
• 2 tbsp fish sauce
• 2 tbsp fresh lime juice (about 1 large lime)
• 1 tbsp Thai red curry paste
• 1 tsp brown sugar or palm sugar
• 1-2 small Thai red chiles, thinly sliced or 1/4 tsp red pepper flakes
• 2 cups baby spinach or 1 small bunch bok choy, sliced
• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro leaves, chopped
• Salt and black pepper, to taste

How to Make this

1. Prep everything first: thinly slice 1 lb chicken (against the grain if you can), slice 1 inch galangal or ginger, bruise and cut 2 stalks lemongrass into 3 inch pieces, thinly slice 2 shallots, mince 3 garlic cloves, slice 8 oz mushrooms, thinly slice 1-2 Thai red chiles (or measure 1/4 tsp flakes), chop green onions and cilantro, wash 2 cups baby spinach or slice a small bunch bok choy. Soak 8 oz dried rice noodles in very hot water for 6 to 8 minutes until almost soft, then drain and set aside.

2. Heat a large pot over medium heat and add a splash of oil. Toss in the shallots and garlic and cook until soft and fragrant, about 1 minute, don’t let them burn. Stir in 1 tbsp Thai red curry paste and cook another 30 seconds so the oils come out.

3. Pour in 6 cups low sodium chicken broth and add the bruised lemongrass pieces and sliced galangal or ginger. Bring to a simmer, scraping up any browned bits, then lower heat and simmer gently for 6 to 8 minutes so the aromatics infuse the broth.

4. If you want a creamier soup add 1 cup coconut milk now and stir it in. Add 8 oz sliced mushrooms to the pot and simmer until the mushrooms start to soften, about 3 minutes.

5. Add the thinly sliced chicken into the simmering broth and cook until just done, about 4 to 6 minutes depending on thickness. Keep the heat at a gentle simmer so the chicken stays tender.

6. Stir in 2 tbsp fish sauce, 2 tbsp fresh lime juice, and 1 tsp brown or palm sugar. Taste and adjust now with a little more fish sauce for saltiness or lime for brightness. Add a pinch of salt and black pepper if needed.

7. Add the drained rice noodles and 2 cups baby spinach or sliced bok choy to the pot and cook just until the greens wilt and the noodles are tender, 1 to 2 minutes more. If you prefer, you can distribute the noodles into bowls first and ladle the soup over them so they don’t get soggy.

8. Remove and discard the lemongrass pieces and any large galangal slices if you can find them. Stir in thinly sliced chiles or red pepper flakes to taste, or let people add more at the table.

9. Serve hot, garnished with chopped green onions and about 1/4 cup fresh cilantro leaves per pot. Final taste check for salt, lime, and heat before serving. Enjoy — it comes together fast and tastes way more complicated than it is.

Equipment Needed

1. Large stock pot 6 quart or larger for simmering the soup
2. Chef’s knife for thinly slicing chicken, galangal, shallots and chiles
3. Cutting board (use a separate one for raw chicken if you can, dont cross contaminate)
4. Large heatproof bowl to soak the rice noodles in very hot water
5. Colander or fine mesh strainer to drain the noodles
6. Measuring cups and measuring spoons for broth, coconut milk, fish sauce and lime
7. Wooden spoon or silicone spatula to cook the curry paste and stir the soup
8. Tongs or slotted spoon to handle the chicken and noodles
9. Ladle for serving into bowls

FAQ

Best Thai Chicken Noodle Soup Recipe Substitutions and Variations

• Chicken: swap with firm tofu (pressed and seared), peeled shrimp (add at the end so it doesn’t overcook), or thinly sliced pork/turkey breast.
• Coconut milk: use canned coconut cream diluted with water, evaporated milk for richness, or unsweetened almond/soy milk for a lighter option.
• Fish sauce: replace with soy sauce or tamari plus a squeeze of lime and a pinch of sugar, or use mushroom-based vegan “fish” sauce or liquid aminos for a plant version.
• Rice noodles: sub with rice vermicelli, flat rice (pad thai) noodles, or in a pinch thin spaghetti — just adjust soak/boil time so they don’t get mushy.

Pro Tips

1. Soak the rice noodles till just soft then rinse them under cold water and toss with a tiny drizzle of oil, this stops them from cooking further and clumping so they stay springy when you ladle hot broth over them later.

2. Make the chicken extra tender by “velveting” it: toss the thin slices with 1 teaspoon cornstarch, a pinch of salt and a teaspoon of oil, let it sit 10 to 15 minutes before cooking. It helps the meat stay silky in the hot broth, trust me it makes a big difference.

3. Bloom the curry and aromatics in oil first, don’t rush that step, let the paste sizzle until fragrant, and bruise the lemongrass and simmer a bit longer than you think for deeper flavor. Also if you want cleaner broth, strain out the lemongrass and galangal pieces and skim any foam off the top.

4. Always finish by tasting and adjusting, add fish sauce for salt, lime for brightness and a little sugar if it feels flat, add heat last so you can control it. If the soup gets too salty, dilute with a splash of coconut milk or extra broth rather than just adding more lime.

Best Thai Chicken Noodle Soup Recipe

Recipe by Hiro Ren

0.0 from 0 votes

I’m sharing my 30-minute Thai Coconut Chicken Noodle Soup recipe that keeps things simple while delivering authentic Thai flavors.

Pin

Servings

6

servings

Calories

370

kcal

Equipment: 1. Large stock pot 6 quart or larger for simmering the soup
2. Chef’s knife for thinly slicing chicken, galangal, shallots and chiles
3. Cutting board (use a separate one for raw chicken if you can, dont cross contaminate)
4. Large heatproof bowl to soak the rice noodles in very hot water
5. Colander or fine mesh strainer to drain the noodles
6. Measuring cups and measuring spoons for broth, coconut milk, fish sauce and lime
7. Wooden spoon or silicone spatula to cook the curry paste and stir the soup
8. Tongs or slotted spoon to handle the chicken and noodles
9. Ladle for serving into bowls

Ingredients

• 1 lb boneless skinless chicken thighs or breasts, thinly sliced

• 6 cups low sodium chicken broth

• 1 cup coconut milk (optional for a creamier soup)

• 2 stalks lemongrass, cut into 3 inch pieces

• 1 inch piece galangal or fresh ginger, sliced

• 3 cloves garlic, minced

• 2 small shallots, thinly sliced

• 8 oz dried rice noodles (thin or medium)

• 8 oz mushrooms, sliced (shiitake or cremini)

• 2 tbsp fish sauce

• 2 tbsp fresh lime juice (about 1 large lime)

• 1 tbsp Thai red curry paste

• 1 tsp brown sugar or palm sugar

• 1-2 small Thai red chiles, thinly sliced or 1/4 tsp red pepper flakes

• 2 cups baby spinach or 1 small bunch bok choy, sliced

• 2 green onions, thinly sliced

• 1/4 cup fresh cilantro leaves, chopped

• Salt and black pepper, to taste

Directions

• Prep everything first: thinly slice 1 lb chicken (against the grain if you can), slice 1 inch galangal or ginger, bruise and cut 2 stalks lemongrass into 3 inch pieces, thinly slice 2 shallots, mince 3 garlic cloves, slice 8 oz mushrooms, thinly slice 1-2 Thai red chiles (or measure 1/4 tsp flakes), chop green onions and cilantro, wash 2 cups baby spinach or slice a small bunch bok choy. Soak 8 oz dried rice noodles in very hot water for 6 to 8 minutes until almost soft, then drain and set aside.
• Heat a large pot over medium heat and add a splash of oil. Toss in the shallots and garlic and cook until soft and fragrant, about 1 minute, don't let them burn. Stir in 1 tbsp Thai red curry paste and cook another 30 seconds so the oils come out.
• Pour in 6 cups low sodium chicken broth and add the bruised lemongrass pieces and sliced galangal or ginger. Bring to a simmer, scraping up any browned bits, then lower heat and simmer gently for 6 to 8 minutes so the aromatics infuse the broth.
• If you want a creamier soup add 1 cup coconut milk now and stir it in. Add 8 oz sliced mushrooms to the pot and simmer until the mushrooms start to soften, about 3 minutes.
• Add the thinly sliced chicken into the simmering broth and cook until just done, about 4 to 6 minutes depending on thickness. Keep the heat at a gentle simmer so the chicken stays tender.
• Stir in 2 tbsp fish sauce, 2 tbsp fresh lime juice, and 1 tsp brown or palm sugar. Taste and adjust now with a little more fish sauce for saltiness or lime for brightness. Add a pinch of salt and black pepper if needed.
• Add the drained rice noodles and 2 cups baby spinach or sliced bok choy to the pot and cook just until the greens wilt and the noodles are tender, 1 to 2 minutes more. If you prefer, you can distribute the noodles into bowls first and ladle the soup over them so they don't get soggy.
• Remove and discard the lemongrass pieces and any large galangal slices if you can find them. Stir in thinly sliced chiles or red pepper flakes to taste, or let people add more at the table.
• Serve hot, garnished with chopped green onions and about 1/4 cup fresh cilantro leaves per pot. Final taste check for salt, lime, and heat before serving. Enjoy — it comes together fast and tastes way more complicated than it is.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 448g
• Total number of serves: 6
• Calories: 370kcal
• Fat: 15.2g
• Saturated Fat: 6.7g
• Trans Fat: 0.03g
• Polyunsaturated: 1g
• Monounsaturated: 3.3g
• Cholesterol: 65mg
• Sodium: 477mg
• Potassium: 468mg
• Carbohydrates: 36g
• Fiber: 1.7g
• Sugar: 1.3g
• Protein: 27g
• Vitamin A: 500IU
• Vitamin C: 5mg
• Calcium: 20mg
• Iron: 0.8mg