This Thai Chicken Noodle Soup is a warm hug in a bowl! With tender chicken, comforting noodles, and a flavorful broth, it’s packed with all the good stuff to keep you cozy.
Perfect for chilly days or when you’re just craving something special, I love slurping up the noodles! Add a squeeze of lime, and you’ve got instant happiness. 🍜
Key Ingredients & Substitutions
Vegetable Oil: This helps to sauté the aromatics. You can use any neutral oil, like canola or grapeseed oil. If you’re looking for a different flavor, try coconut oil for a hint of sweetness!
Chicken: Boneless, skinless chicken breasts or thighs are great choices. If you want a healthier option, consider using shredded rotisserie chicken to save time.
Coconut Milk: This gives the soup a creamy texture. If you’re looking for a lighter option, light coconut milk or even unsweetened almond milk can be used, but the flavor will differ slightly.
Rice Noodles: Flat or round rice noodles shine in this soup. If you don’t have them, soba or whole wheat noodles can serve as substitutes, but adjust cooking times accordingly.
Fish Sauce: This adds depth to the soup. If you need a vegetarian option, consider using soy sauce or tamari instead.
How Do I Achieve the Best Flavor from My Aromatics?
The process of sautéing garlic, ginger, and chili kicks off all the flavor in this soup. Here’s how to do it right:
- Heat your oil in a large pot over medium heat. Once hot, add minced garlic and ginger carefully to avoid burning them.
- Cook for 1-2 minutes until fragrant, stirring constantly. If using chili, add it at this stage, adjusting the amount to your heat preference.
- This step sets the foundation for your soup, so don’t rush it! The aromas will fill your kitchen and elevate the flavors.
What’s the Best Way to Cook the Chicken?
Cooking the chicken directly in the broth helps it absorb all the delicious flavors. Here’s a quick guide:
- After simmering the broth with coconut milk, add the chicken breasts or thighs whole.
- Let them cook for 15-20 minutes or until no longer pink in the center. This keeps them tender and juicy!
- Once done, take them out, let them cool slightly, and shred using two forks. This makes it easy to add back into the soup.
Enjoy making your Thai Chicken Noodle Soup!
Thai Chicken Noodle Soup
Ingredients You’ll Need:
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 small red chili, thinly sliced (optional, adjust to taste)
- 6 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 8 oz rice noodles (flat or thin round)
- 1 cup mushrooms, sliced (such as shiitake or button mushrooms)
- 1 red bell pepper, thinly sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (plus lime wedges for serving)
- 1 teaspoon brown sugar
- Fresh herbs for garnish (cilantro, mint, Thai basil)
- 3 green onions, sliced
- Salt and pepper to taste
How Much Time Will You Need?
This delightful Thai Chicken Noodle Soup takes about 30 minutes to prepare. You’ll spend about 15 minutes cooking the chicken and making your broth, and another 15 minutes to get everything combined and served. It’s quick, simple, and full of flavor!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, ginger, and sliced red chili, if using. Sauté for 1-2 minutes until the mixture is fragrant but be careful not to let anything burn!
2. Add the Broth and Coconut Milk:
Pour in the chicken broth and the can of coconut milk. Give it a good stir to combine, then bring the mixture to a gentle simmer.
3. Cook the Chicken:
Add the whole chicken breasts or thighs to the pot, making sure they’re submerged in the liquid. Let them simmer for about 15-20 minutes until the chicken is completely cooked through.
4. Shred the Chicken:
Once the chicken is cooked, carefully remove it from the pot and set it aside to cool slightly. After a few minutes, shred the chicken into bite-sized pieces using two forks.
5. Cook the Vegetables:
While the chicken is cooling, add the sliced mushrooms and red bell pepper to the simmering broth. Cook for about 5 minutes, or until the vegetables are tender.
6. Flavor the Broth:
Add the fish sauce, lime juice, and brown sugar to the broth. Stir well, and then taste! Adjust the seasoning with salt and pepper to your preference.
7. Prepare the Noodles:
Cook the rice noodles according to the package instructions, which usually involves soaking them in hot water until they’re tender. Drain the noodles and divide them among serving bowls.
8. Combine and Serve:
Return the shredded chicken to the pot to reheat gently for a minute. Then, ladle the hot soup over the noodles in each bowl.
9. Garnish and Enjoy:
Finish off your bowls with sliced green onions and a generous handful of fresh herbs like cilantro, mint, or Thai basil. Don’t forget the lime wedges on the side for an extra zesty kick!
Enjoy making and savoring your fragrant and comforting Thai Chicken Noodle Soup!
Can I Substitute the Chicken with Tofu or Other Proteins?
Absolutely! You can replace the chicken with firm tofu for a vegetarian or vegan option. Just make sure to cube the tofu and add it during the last few minutes of cooking to warm it through. Shrimp or cooked pork are also excellent alternatives if you still want meat!
How Do I Store Leftovers?
Leftover Thai Chicken Noodle Soup can be stored in an airtight container in the fridge for up to 3 days. However, it’s best to store the noodles separately to prevent them from getting too soft. Reheat gently on the stove or in the microwave when you’re ready to enjoy it again!
What Can I Use Instead of Fish Sauce?
If you need a substitute for fish sauce, soy sauce or tamari are great alternatives, especially for a vegetarian version. You can also use a mixture of soy sauce and a little lime juice for a similar flavor profile.
Can I Make This Recipe Spicier?
Sure! To spice things up, you can add more fresh chili or incorporate chili paste like sambal oelek. For added heat, a few dashes of hot sauce can also do the trick while serving!
