Looking for a warm soup to fill you up during the colder months? This Thai chicken rice noodle soup is all you need! Incredibly quick and simple to throw together, this soup goes from pot to bowl in under 30 minutes. Packed with traditional Thai flavors from red curry paste, ginger and garlic, this soup is lightened up with light coconut milk instead of the full fat kind. The delicious chicken and broth is then poured over rice noodles for a filling and healthy meal!
Thai Chicken Rice Noodle Soup
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 tablespoons Thai red curry paste
- ½ tablespoon fresh ginger, grated
- ½ red bell pepper, sliced thin
- 8 ounces chicken, boneless and skinless
- 5 cups chicken broth
- 1 can coconut milk, light
- 2 tablespoons fish sauce
- 6 ounces dried rice noodles
- 1 lime, juiced
- red bell pepper
- green onions
- In a large pot, heat oil over medium heat. Add the garlic, ginger, bell pepper and curry paste. Cook for a few minutes or until fragrant.
- Add the chicken and cook until no longer pink.
- Once chicken is cooked, add the chicken broth, coconut milk and fish sauce. Bring to a simmer. Taste the broth and adjust seasonings accordingly.
- While soup is simmering, heat a pot of water to boiling. Cook rice noodles according to package directions. Drain and set aside.
- Once the soup is ready, divide the rice noodles amongst bowls. Cover noodles with soup mixture.
- Garnish each bowl as desired.
You can also cook the noodles into the soup itself while it is simmering since the noodles only take a few minutes to cook, however the noodles will not store well in liquid. If you are planning on having leftovers of this soup, cook and store the noodles separately.
If you enjoyed this recipe, you should check out our Thai peanut chicken satay recipe.