Done in 25 minutes (prep included!) this Spicy Chicken Noodle Soup is a comforting combination of a classic chicken noodle soup and delicious thai flavors. Packed with veggies it's a quick and easy favorite to curl up with on those chilly nights!
Despite the name - this is not your ordinary chicken noodle soup. But it's also not a Thai curry soup. It's as magical as something in between. Coconut milk creamy, but not too creamy, with lots of Thai flavors - but also a distinct touch of a lighter, more mellow, classic chicken noodle soup.
Why you will love this recipe
- It's quick and all done in 25 minutes - chopping included
- It's easy with just a few simple steps
- Loaded with Thai flavors like red curry, lemon grass and kaffir lime
- Just the right amount of creamy - and not too heavy
- Packed with veggies for a healthier choice
What you need to make it
Ingredient notes
- Coconut milk - I use full fat, but you can use low fat as well
- Chicken stock - homemade is always best, but I used bouillon cubes
- Rice noodles should usually not be boiled, just soaked in hot water. Check the instructions on the package!
- Red curry paste comes in many different versions. I like the Mae Ploy* brand, which you can find at Asian supermarkets and some well stocked regular supermarkets. Adjust the amount depending on how spicy you like it, and how spicy the specific curry paste you're using is.
- Lemongrass needs to be slightly crushed to allow for as much flavor as possible to be released. Keep reading to see how I do this.
Ingredient substitutions
- Yellow bell pepper can be swapped for another color
- Rice noodles can be swapped for egg noodles, spaghetti or low carb noodles
- Chicken thigh filets - you can use chicken breasts instead, but they tend to have less flavor. You can also cook half a chicken with the bones and use both the meat & broth for this recipe. It takes a bit more time - but in return you get incredible flavor. If you want to do this, just follow the instructions for cooking the chicken for my Spicy Chicken Soup.
- Mint & basil - I chose these herbs as they are easy to find, and together kind of mimic the taste of sweet Thai basil. But if you can find it, totally go for sweet Thai basil instead.
How to make it
Before you start the soup, I highly recommend you take 30 seconds to prep your lemongrass for maximum flavor.
How to prep lemongrass
- Place the lemongrass on a chopping board
- Bring out a sturdy kitchen knife and place it flat on top of the thicker "bulb" at the bottom of the lemongrass. Be careful so you don't cut yourself! Press the side of the knife, until you feel the lemongrass breaking underneath. Then move the knife upward and do this all along the lemongrass.
- You will end up with lemongrass that's still in one piece, but as you've crushed it slightly it will give so much more flavor to your soup
How to make the soup
- Heat coconut milk in a pan over medium-high heat
- When hot, add in the red curry paste
- Boil for 2 minutes, stirring constantly, until the curry paste has dissolved
- Pour in the chicken stock and mix
- Add the chicken. Mix once after adding it, then avoid stirring until it's turned white on the outside. This takes 2-3 minutes.
- This is what the chicken looks like after changing color
- Add kaffir lime leaves
- Add lemongrass
- Add broccoli, carrots and yellow bell pepper
- Mix well
- Simmer for 3 minutes
- Remove the kaffir lime leaves and lemon grass pieces - or leave them
- Turn off the heat and mix in the fresh basil & mint leaves
- Mix well
- Place cooked rice noodles in a bowl
- Pour over soup, and serve!
Tips & tricks
- Adjust the amount of red curry paste to suit your spice level - this is a spicy soup with the amount stated!
- Crush the lemongrass slightly before adding, for maximum lemongrass flavor
- Make the chicken broth yourself for the very best taste
- Remove the kaffir lime leaves & lemongrass pieces for a soup that's nicer to eat - or leave them, if you're in a hurry
- Store leftovers in the fridge in airtight containers for up to 4 days
- Store the soup and noodles separately to avoid the noodles absorbing too much of the soup
Recipe FAQ
Is it better to cook noodles before adding to soup?
Yes, it generally is. It might be tempting to cook the noodles in the soup, but as noodles contain a lot of starch this can make the soup very thick.
Can you cook raw chicken in soup?
Yes, cooking the chicken in the soup will ensure it's packed full of flavor. Just make sure the chicken is cooked through before eating.
What is the best cut of chicken for soup?
Chicken thigh filets and bone-in chicken (either a whole chicken or chicken legs) is great for soups, as they have so much more flavor than chicken breasts. For a quick soup, chicken thigh filets cut in bite-size pieces are a great choice. But if you have more time, using bone-in chicken provides even more taste.
More spicy dinner recipes
Love spicy dinners, like this spicy chicken noodle soup? Then I think you will love these options!
- Larb Gai - Spicy Thai Minced Chicken Salad
- Thai Curry Fried Rice with Broccoli & Mushrooms
- Spicy Chicken Soup [Keto, Gluten free]
- 15-minute Buffalo Chicken Pasta
- Buffalo Chicken Quesadillas
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Recipe
Spicy Chicken Noodle Soup
Print RateServings: 4
Calories: 690kcal
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 1 (14 ounce) can coconut milk
- 4 tablespoon red curry paste adjust according to taste
- 3.25 cups chicken stock*
- 1 lb chicken thigh filets cut in bite-size pieces
- 2 tablespoon fish sauce
- 2 lemongrass each cut in 2-3 pieces, slightly crushed with the side of a knife
- 8 kaffir lime leaves
- 1 small head of broccoli cut in bite-size pieces
- 2 carrots sliced
- 1 yellow bell pepper sliced
- 30 basil leaves
- 10 mint leaves
- 4 servings rice noodles cooked according to package instruction
Instructions
- Heat up the coconut milk in a pan over medium-high heat. When it starts to boil, add the red curry paste and cook for 2 minutes while stirring, until the curry paste has been completely dissolved.1 (14 ounce) can coconut milk, 4 tablespoon red curry paste
- Add chicken stock and bring to a boil again. Add the chicken and cook for 2-3 minutes until the chicken turns white. Stir once just after adding the chicken, then avoid stirring until the chicken has changed color.3.25 cups chicken stock*, 1 lb chicken thigh filets
- Add fish sauce, lemongrass and kaffir lime leaves and stir.2 tablespoon fish sauce, 2 lemongrass, 8 kaffir lime leaves
- Add broccoli, carrot and bell pepper and cook for 3 minutes. Stir occasionally. When finished, remove the lemon grass and kaffir lime leaves, turn off the heat, and stir in the basil and mint leaves.1 small head of broccoli, 2 carrots, 1 yellow bell pepper, 30 basil leaves, 10 mint leaves
- Place the cooked and drained rice noodles in a bowl, pour over the soup, serve and enjoy!4 servings rice noodles
Equipment (may contain affiliate links)
Video
Notes
Ingredient notes
- Coconut milk - I use full fat, but you can use low fat as well
- Chicken stock - homemade is always best, but I used bouillon cubes
- Rice noodles should usually not be boiled, just soaked in hot water. Check the instructions on the package!
- Red curry paste comes in many different versions. I like the Mae Ploy* brand, which you can find at Asian supermarkets and some well stocked regular supermarkets. Adjust the amount depending on how spicy you like it, and how spicy the specific curry paste you're using is.
- Lemongrass needs to be slightly crushed to allow for as much flavor as possible to be released. Keep reading to see how I do this.
Ingredient substitutions
- Yellow bell pepper can be swapped for another color
- Rice noodles can be swapped for egg noodles, spaghetti or low carb noodles
- Chicken thigh filets - you can use chicken breasts instead, but they tend to have less flavor. You can also cook half a chicken with the bones and use both the meat & broth for this recipe. It takes a bit more time - but in return you get incredible flavor. If you want to do this, just follow the instructions for cooking the chicken for my Spicy Chicken Soup.
- Mint & basil - I chose these herbs as they are easy to find, and together kind of mimic the taste of sweet Thai basil. But if you can find it, totally go for sweet Thai basil instead.
Tips & tricks
- Adjust the amount of red curry paste to suit your spice level - this is a spicy soup with the amount stated!
- Crush the lemongrass slightly before adding, for maximum lemongrass flavor
- Make the chicken broth yourself for the very best taste
- Remove the kaffir lime leaves & lemongrass pieces for a soup that's nicer to eat - or leave them, if you're in a hurry
- Store leftovers in the fridge in airtight containers for up to 4 days
- Store the soup and noodles separately to avoid the noodles absorbing too much of the soup
Nutrition
Calories: 690kcal | Carbohydrates: 74g | Protein: 34g | Fat: 30g | Saturated Fat: 21g | Cholesterol: 101mg | Sodium: 1270mg | Potassium: 1400mg | Fiber: 7g | Sugar: 9g | Vitamin A: 8753IU | Vitamin C: 196mg | Calcium: 164mg | Iron: 7mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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Sara
Your Thai chicken noodle soup is so gorgeously golden. Looks simply delicious and comforting. Like a massive hug from the inside.
Cindy
My kiddos and I made this together! We have been spending a lot more time in the kitchen lately and its so fun. They really enjoyed making this recipe but they enjoyed eating it even more! Thanks for this delish creation, we are adding it to our “make again” list!!
Emmeline Kemperyd
Thank you Cindy!! Love to hear that!
Shadi Hasanzadenemati
So delicious! Thank you for this amazing recipe!
Nathan
This looks so tasty, and I LOVE that it's ready in under 30 minutes. Absolutely adding this to my list of recipes to try!
Lisa | Garlic & Zest
Sometimes you just need something more than plain chicken noodle -- and this is it! Wow! My family loves this creamy Thai style version.
Alisha Ross
That looks delicious! I just made chicken and gravy last night. Thanks so much for joining me for tea therapy!
Emmeline Kemperyd
Thank you Alisha!
Katie
Thanks for the recommendation! Can’t wait to try this recipe!
Emmeline
Woho! Let me know what you think! Use that thai basil 😉
Elin Eriksson
My sisters were coming over so I had to make something quick, comfy and yummy - turned to this little gem of a recipe! As my nearest supermarket had a shortage of lime leaves and Thai basil, I improvised with coriander and a dash of lemon juice, which turned out great. Next time I’ll try the original, because this was sooo good!
Emmeline
Oh I'm so happy you tried it & liked it! I can imagine that coriander and lemon juice went amazing with it as well - I'll have to try that version for myself.