Thai Chicken Noodle Soup is the best comforting combination of a classic chicken noodle soup and delicious thai flavors such as red curry, lemongrass, kaffir lime leaves and coconut milk. Quick and easy to make it’s sure to become a favorite for curling up with on those cold fall & winter nights!
All fall I’ve seen delicious thai noodle sups all over the interest. Pinterest, Instagram and blogs alike – they’ve all been blowing up with them. From the first one I saw, I knew I wanted – no, NEEDED! – to mak my own version. That was like 2 months ago.
I consider myself to be quite good (for a European, that is) at making Thai food. I’ve got my spices down, I know the difference between a green curry, red curry and panang curry (hint: the difference is in the chilies), I know why you should have a Tom Kha in winter and I make a mean Larb Gai. I even went to a Thai cooking class once in Bangkok (best spent day of my life, no joke). So what trouble could a Thai Noodle soup really be?
Quite a lot, actually, as it turns out. Let’s just say that this Thai Chicken Noodle Soup is not at all what I first imagined. But it is delicious and comforting and perfect for the cold winter nights I feel coming on, so I’m trying to let it go (cue Frozen soundtrack).
First of all, the plan was to make a vegetarian thai noodle soup. That plan did not work out for me, but I was too stubborn to let it go until a month or so into my trials. I then added chicken stock instead of vegetable stock and bite-size pieces of chicken, and that made it so much better. But still not quite there.
Next up. It was too creamy. I know, is that even a thing? Well, turns out, for me it is. Shocker! Somehow I couldn’t get the whole richness of coconut cream to sit well with the noodles and veggies. However, this is when the magic happened. I added a whole lot more chicken stock, and my thai coconut curry soup turned into a thai chicken noodle soup.
It really is the best of both worlds. The lightness of a good chicken noodle soup with a more brothy base (at least that’s how I like my chicken noodle soup), tons of flavor and a hint of heat from the thai spices and, still, a significant creaminess from the coconut milk. I know I’ll be eating this all winter.
A note on the thai spices. For once, I didn’t want it too spicy. I wanted it to stay comfy and approachable and perfect even for when you’re feeling a bit out of sorts. More like a hug than a plunge into ice water, if that makes sense. You can do as you like, I might make it spicier another time. The secret to the degree of spiciness is in the red curry you choose. I usually go for a real thai red curry from the asian market, but for this I used a “Swedish” red curry. You know, the western brand name ones you get from your regular supermarket. It’s usually got a lot of taste, but far less spice. Not perfect for everything, but really good for when you want the flavor without all the punch.
Over to you – save this one for the next time you get home and feel like it’s all dark and gloomy and you just want to pull the covers over your head. I promise it will lighten things up. Or just make it tonight, that works as well.
As always, if you do make it – I’d love for you to leave a comment and/or rating below! And you know I love to see your creations whenever you show them off – so please tag me on Instagram if you post it!
Thai Chicken Noodle SoupPrint Rate
- 200 ml coconut milk
- 2-4 Tbsp red curry paste amount depending on strength
- 400 ml chicken stock
- 200 g chicken cut in bite-size pieces
- 2 Tbsp fish sauce
- 1 lemongrass cut in half and crushed with the side of the knife
- 4 kaffir lime leaves
- 75 g broccoli cut in bite-size pieces
- 75 g carrots sliced
- 75 g yellow bell pepper sliced
- 10 g sweet Thai basil
- 2 servings rice noodles cooked according to package instruction
- Heat up the coconut milk in a pan over high heat. When it starts to boil, add the red curry paste and cook for 1-2 minutes while stirring.
- Add chicken stock and bring to a boil again. Lower heat to medium-high and add in chicken and cook for 2-3 minutes until the chicken turns white, stirring only occasionally.
- Add the fish sauce, lemongrass and kaffir lime leaves and stir.
- Add broccoli and carrot and cook for 2 minutes, then add the bell pepper and cook for another minute. Stir occasionally. When finished, remove the lemon grass and kaffir lime leaves and stir in the sweet basil.
- Place the cooked and drained rice noodles in a bowl, pour over the soup, serve and enjoy!
- Adjust the amount of red curry to match your desired spice level and the red curry paste you are using