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Thai Chicken Noodle Soup

Thai Chicken Noodle Soup with a vibrant coconut-curry broth and tender chicken slices, finished with slippery rice noodles. Simmered with lemongrass and galangal for a fragrant, comforting bowl.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast or thighs Thinly sliced.
Noodles
  • 6 oz rice noodles Soak in warm water, then drain.
Curry broth
  • 1 can (13.5 oz) coconut milk
  • 4 cup chicken broth
  • 2 tbsp red curry paste
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
Aromatics
  • 1 lemongrass Bruised.
  • 3 slice galangal or fresh ginger
  • 4 clove garlic Minced.
Toppings and finish
  • 1 cup bean sprouts
  • 2 green onions Sliced.
  • 1 Fresh Thai basil, cilantro, lime wedges, and red chili For serving.
  • 1 tbsp oil For heating in the pot.

Equipment

  • 1 Dutch oven

Method
 

Soak noodles
  1. Soak the rice noodles in warm water for 15 minutes, then drain and set aside. Keep them flexible so they reheat quickly without turning mushy.
Build the coconut-curry broth
  1. Heat 1 tablespoon oil in a large pot over medium heat. Add the red curry paste and cook 1-2 minutes until fragrant, stirring so it doesn’t scorch.
  2. Add the minced garlic, bruised lemongrass, and galangal (or ginger) and cook for 1 minute. You should see a noticeable aroma as the aromatics soften.
  3. Pour in the coconut milk and chicken broth, then stir in fish sauce, lime juice, and brown sugar. Scrape the bottom so all the curry paste dissolves into the broth.
  4. Simmer the broth for 10 minutes. The liquid should look gently bubbling around the edges.
Cook chicken and finish
  1. Add the thinly sliced chicken to the simmering broth and cook for 8-10 minutes until cooked through. The chicken should turn opaque throughout.
  2. Remove the lemongrass and galangal (or ginger) from the pot. Taste and adjust to ensure the broth is balanced before the noodles go in.
  3. Add the drained rice noodles and heat through for 2-3 minutes. The noodles should be tender and glossy, not collapsed.
Serve
  1. Ladle the soup into bowls and top with bean sprouts, sliced green onions, Thai basil, cilantro, lime wedges, and sliced red chili. Serve immediately while the broth is hot.

Notes

Pro tip: bruise the lemongrass and slice or choose thin galangal/ginger so their flavor blooms during the 1-minute cook and the 10-minute simmer. Store leftovers in a covered container in the fridge up to 3 days; reheat gently (the noodles can soften further). Freezing is not recommended because rice noodles may become texture-soft after thawing. For a lighter option, use light coconut milk and slightly reduce fish sauce to keep the flavor balanced.