This Thai Chicken Soup is one of my favorite soups of all time – and readers agree calling it, “Absolutely incredible!!!!,” “LOVE IT!,” “one of my favorites!,” and “OMG so much flavor!” It’s way better than takeout with layers of warm, comforting aromatic coconut broth infused with red curry, ginger, garlic, lime and sriracha and loaded with shredded chicken, rice noodles, and veggies. Best of all, it keeps fabulously well thanks to the rice noodles!

Thank you Nuts.com. for sponsoring this Thai Noodle Soup post! All opinions are my own. (Photos updated 5/2/24, Original 3/15/19)

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top view of Thai Chicken Soup in a bowl with noodles

THIS THAI CHICKEN SOUP WILL NOT DISAPPOINT!

PACKED WITH FLAVOR. This soup is a creamy symphony of bold, vibrant, tangy, savory, perfection that tastes like its been simmering for days.
TEXURE HEAVEN. The al dente twirls of rice noodles, juicy chicken, and veggies is pure magic.
ONE POT EASY. Don’t shy away because of the somewhat lengthy list of ingredient – they are mostly dump and run! The soup comes together very quickly all simmered together in one pot.
ADD ANY VEGGIES. The star of this Thai Noodle Soup is the broth, so make it your own with any type of protein or vegetables. Make it a clean-out-the-fridge dinner, make it vegetarian, use shrimp, rotisserie chicken, etc.
FABULOUS LEFTOVERS. The rice noodles are difficult to overcook so they stay wonderfully al dente for days.

Asian chicken noodle soup with chopsticks

Thai Chicken Soup Recipe Ingredients

Here’s what you’ll need to make this Asian Chicken Noodle Soup (full measurements in the printable recipe card at the bottom of the post):

THE CHICKEN AND VEGGIES

Chicken: I recommend juicier, more flavorful, boneless, skinless chicken thighs. However, you may use chicken breasts (make sure not to overcook or they will be dry) or better yet, use rotisserie chicken.
Rice vermicelli/thin rice noodles: The rice noodles (sometimes called rice sticks) are my favorite noodles because they stay wonderfully al dente for days. Look for rice noodles in the Asian section of your grocery store or order them on Amazon here.
Vegetables: This soup uses carrots, red bell pepper, cauliflower and mushrooms, but you can use whatever you like.
Aromatics: Onion, ginger and garlic infuse the broth with complex flavor. Fresh is best, but you may substitute with 1 teaspoon each ground/powders in a bind.
Cilantro: This is added directly to the soup for a fresh, zesty, citrusy kick. Stir the fresh cilantro into the soup at the very end of cooking, otherwise it will loose its fresh flavor.

THE BROTH

Red curry paste: This can be found in the Asian section of any grocery store. The premade paste is made of finely ground coriander, peppercorns, Kaffir lime leaves, lemongrass, galangal, cilantro, shallots, garlic, and fresh chiles – all combined for you for dynamic flavor.
Kaffir lime leaves: Kaffir lime leaves are a staple in Thai cooking as well as in Indonesian, Cambodian and Lao cuisines. Kaffir lime leaves are responsible for the distinctive earthy lime-lemon, refreshing flavor in many Thai soups, curries recipes, stir fries and even salads. This exotic ingredient can be very difficult to find, but dried leaves are easy to find and keep stocked at Nuts.com. You may substitute the kaffir lime leaves with the zest of 1-2 limes, although the substitution isn’t exactly the same. Start with a smaller amount of zest and adjust to taste, as lime zest can be quite potent.
Coconut milk: Please use full fat coconut milk for restaurant-style creamy, flavorful curry. Light coconut milk isn’t as thick or nearly as flavorful so you’re missing out on both flavor and texture. If you do use light coconut milk, I suggest adding an additional 1 tablespoon cornstarch to help thicken the soup up.
Chicken broth: Use low sodium chicken broth so you can control the salt. Chicken broth is more flavorful than vegetable broth, so I wouldn’t swap it out unless necessary
Soy sauce: Use reduced sodium soy sauce so you can control the saltiness of the Thai Chicken Noodle Soup.
Fish sauce: I promise fish sauce will not make your soup taste fishy – even though it smells fishy! It is needed, however, to infuse the soup with its nutty, rich, savory, salty flavor. If you’ve never used fish sauce before, it can be found in the Asian section of any grocery store.
Lime juice: Freshly squeezed is best!
Brown sugar: Just a little sugar balances out the savory, salty tones.
Chili sauce: Use sriracha or your favorite Asian chili sauce at the end of cooking depending on how spicy you want your soup.

top view of Thai chicken soup ingredients: rice noodles, coconut milk, chicken, chicken broth, kaffir lime leaves, basil, red curry, onions, garlic, ginger

How to MAke Thai Chicken Soup

Let’s take a closer look with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Sear the chicken. Sear the chicken thighs in sizzling hot oil just until golden. The chicken will not be cooked through at this point but will be added back to the pot later. Remove the chicken to a plate but leave the drippings behind which are flavor gold.

showing how to make Thai chicken soup by searing the chicken

Step 2: Sauté the aromatics. Add onions and carrots to the drippings and sauté over medium-high heat for a few minutes. Add the red curry paste, ginger, garlic and sauté for 2 minutes or until the onions are softened.

showing how to make Thai chicken soup by adding the red curry, garlic and ginger

Step 3: Simmer. Add the chicken back to the pot followed by the chicken broth, coconut milk, soy sauce, fish sauce, kaffir lime leaves, brown sugar, basil, salt and pepper. Bring to a boil then reduce heat to medium-low and gently simmer for 15 minutes or until chicken is tender enough to easily shred.

showing how to make Thai chicken soup by adding coconut milk chicken broth, soy sauce, fish sauce to the soup to simmer with the chicken

Step 4: Shred the chicken. Remove the chicken and let it rest until it’s cool enough to shred.
Step 5: Add the noodles and vegetables. Add add the mushrooms, bell peppers, cauliflower and rice noodles to the pot. Simmer approximately 5 minutes OR just until your noodles are short of al dente. You want them undercooked as they will continue to cook once removed from heat.

showing how to make Thai chicken soup by adding rice noodles, mushrooms, cauliflower and bell peppers to the pot

Step 6: Add remaining ingredients. Stir in the shredded chicken, cilantro, lime juice and sriracha.

showing how to make Thai chicken soup by added shredded chicken, cilantro and lime juice

Thai chicken soup served with basil, cilantro and peanuts

TIPS for MAking Thai Chicken Soup

For the juiciest chicken: This recipe will work with chicken breasts or chicken thighs, but for best flavor, use chicken thighs or shredded rotisserie chicken.
Rotisserie chicken hack: Stock shredded chicken or rotisserie chicken portioned into 2 1/2-cup freezer bags so you always have it ready to add to any soup.
Don’t burn the bits: When searing the chicken, you don’t want blackened bits, or they will make your soup taste burnt. If the chicken is browning too quickly, turn the heat down.
Cook the chicken at a gentle simmer: After you bring the soup to a boil, reduce to a gentle simmer so the chicken doesn’t become rubbery.
Adjust the curry paste amount as needed: If using a milder brand like Thai Kitchen, start with ¼ cup curry paste. If using a spicier brand, like Mae Ploy, start with 2 tablespoons. You can add more curry paste to taste once the soup is simmering or add chili sauce to taste at the end of cooking.
Use full-fat coconut milk: I highly suggest full fat coconut milk. Light coconut not only isn’t as thick but it isn’t nearly as flavorful. If you must use light coconut milk, I suggest adding a little cornstarch to help thicken it up.
Ginger pro tip: Freeze ginger so it’s always at your fingertips. To freeze ginger: grate it, spread it by the teaspoon or tablespoon on parchment paper and flash freeze until solid, about 1 hour. Transfer to an airtight container or plastic bag for up to 6 months. You can add frozen ginger directly to your soup.

up close of a ladle with Thai chicken noodle soup

Making Thai Chicken Noodle Soup ahead of time

The flavors of this Thai Noodle Soup are even better the next day! If making to serve later, take extra care not to overcook your noodles. You also may want to add an extra squeeze of lime juice to reheated soup because the fresh lime taste will mellow.

thai noodle soup variations

Use rotisserie chicken: As discussed, swap the chicken thighs for 2 ½ cups shredded rotisserie chicken. Add the chicken at the end of cooking when you would add the shredded chicken thighs back to the soup.
Use shrimp: The shrimp will need to be cooked separately first, then returned to the soup just before serving it. Shrimp overcook quickly, so I don’t suggest simmer directly in the soup or they can become rubbery.
Make it vegetarian: Omit the chicken, swap the chicken broth with veggie broth, and use a vegan fish sauce. You can either use tofu, chickpeas, or extra veggies like sweet potatoes and cauliflower to bulk up the soup.
Use different vegetables: Mix and match the veggies based on what’s in your fridge, your favorites, what’s in season or what’s on sale. Some tasty alternatives would be sweet potatoes, green beans, asparagus, bok choy, etc.
Use a different curry paste: Swap the red curry paste for green or yellow or even panang.
Use rice instead of noodles: See this Thai Coconut Curry Soup for the rice option.
Add peanut butter: Stir in a couple tablespoons of peanut butter at the end of cooking to melt through.
Add coconut: Garnish the soup with toasted sweetened coconut for extra coco-nutty yumminess.

Thai noodle soup topped with cilantro, peanuts and basil

How to serve this Thai Chicken Soup Recipe

This Thai Chicken Soup recipe is exponentially better with toppings! Garnish individual servings with crushed peanuts, cilantro and freshly squeezed lime juice to taste. Serve the soup alone or with an appetizer of Chicken Satay recipe and a side of Thai Salad to complete the feast!

How to store and reheat leftover Thai Chicken Noodle Soup

HOW LONG IS THAI SOUP GOOD FOR?

Let the soup cool to room temperature, cover, and store in the refrigerator for up to 5 days.

HOW DO I REHEAT THAI CHICKEN SOUP?

Stove: Reheat large batches on the stove over medium-low heat, stirring occasionally until warmed through, adding additional broth as needed..

Microwave: For smaller batches or individual servings, transfer soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 90 seconds, stir, then continue to microwave for 30-second intervals, if needed..

CAN I FREEZE THAI NOODLE SOUP?

I do NOT recommend freezing the Thai Chicken Soup recipe with the noodles, because the noodles will become a funny texture. You may, however, freeze the soup without the noodles, then add the noodles once the soup is thawed. The soup without noodles can be frozen for up to three months.

WHAT CAN I PREPARE AHEAD OF TIME?

Prepare the ingredients ahead of time so dinner can come together more quickly. You can trim the chicken, dice the onions and garlic, chop the vegetables, etc. Store everything in separate airtight containers in the refrigerator until ready to use.

Thai noodle soup in a bowl with coconut milk, chicken broth, ginger, garlic

Looking for more Asian Soup Recipes?

Tom Kha Gai (Chicken and Coconut Soup)
Tom Yum Soup
Thai Chicken Noodle Soup
Pho (Vietnamese Noodle Soup)
Thai Soup with Chicken and Wild Rice
Miso Soup
Ramen
Hot and Sour Soup
Thai Coconut Curry Soup

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Total Time: 1 5

Prep Time: 40

Cook Time: 35

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Ingredients

2 tablespoons olive oil
1 pound boneless chicken thighs (may sub breasts or rotisserie chicken, see notes)
1 onion, diced
2 medium carrots, sliced
2-4 tablespoons red curry paste (See Notes)
1 tablespoon freshly grated ginger
4 garlic cloves, minced
5 cups low sodium chicken broth
2 14 oz. cans quality coconut milk
2 tablespoons low sodium soy sauce
2 tablespoons fish sauce
2 tablespoons brown sugar
5-6 kaffir lime leaves (find at nuts.com)
3 tablespoons minced Thai or regular basil (or 1 TBS dried)
1 1/2 teaspoons salt
1/2 teaspoon pepper
8 oz. cremini mushrooms, sliced
1 red bell pepper, chopped
1 cup chopped bite size cauliflower florets
3 oz. rice vermicelli/thin rice noodles/sticks broken into pieces**
1/4 cup chopped cilantro
2-3 tablespoons fresh lime juice
1 1/2 teaspoons sriracha or more to taste

Garnish

crushed peanuts
chopped cilantro
lime juice

Instructions

Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Sear the chicken on both sides, approximately 2 minutes per side. Remove chicken to a plate but leave the drippings.
Add onions and carrots to the drippings and sauté over medium-high heat for 4 minutes. Add curry paste, ginger, garlic; sauté for 2 minutes or until the onions are softened.
Add the chicken back to the pot. Add the chicken broth, coconut milk, soy sauce, fish sauce, kaffir lime leaves, basil, brown sugar, salt and pepper.
Bring to a boil then reduce heat to medium-low. Gently simmer for 15 minutes or until chicken is tender enough to easily shred.
Remove the chicken and let rest until cool enough to shred. Meanwhile, add the mushrooms, bell peppers, cauliflower and rice noodles to the pot. Simmer approximately 5 minutes OR just until your noodles are short of al dente. You want them undercooked as they will continue to cook once removed from heat. *Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the noodles occasionally until done.
Stir in the shredded chicken, cilantro, lime juice and sriracha.
Discard the kaffir lime leaves. Taste and add additional sriracha for spicier or lime juice for tangier. If you would like a less “chunky” soup, stir in additional broth or coconut milk. Garnish individual servings with crushed peanuts and/or cilantro and freshly squeezed lime juice to taste.

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!

Rotisserie chicken: You may swap the chicken thighs for 2 ½ cups shredded rotisserie chicken. Add the chicken at the end of cooking when you would add the shredded chicken thighs back to the soup.
Chicken breasts: Slice large breasts lengthwise to create filets. Cook the same as thighs, adding additional time as needed.
Red Curry Paste: Some Curry brands are spicier than others. If you are using a more mild brand like Thai Kitchen then I would start with ¼ cup curry paste. If you are using a spicier brand like Mae Ploy, I would start with 2 tablespoons. You can add more curry paste to taste once the soup is simmering or add sriracha to taste at the end of cooking.
**To cut noodles: If you find it too difficult to break the uncooked noodles, then I like to use kitchen shears to to cut the noodles directly in the soup pot right after they are cooked.
Kaffir lime leaves: Kaffir lime leaves are a staple in Thai cooking and are responsible for the distinctive earthy lime-lemon, refreshing flavor in many Thai soups, curries recipes, stir fries and salads. This exotic ingredient can be difficult to find, but dried leaves are easy to find and keep stocked at Nuts.com. You may substitute the kaffir lime leaves with the zest of 1-2 limes, although the substitution isn’t exact. Start with a smaller amount of zest and adjust to taste, as lime zest can be quite potent

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Leave a Review, I Always Love Hearing From You!

ONE POT Thai Chicken Noodle Soup - this is one of my favorite soups I have ever tasted let alone made! Its way better than takeout with layers of warm, comforting aromatic flavors and I love all the veggies! I had never cooked with rice noodles and the texture was outstanding, even in leftovers!