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Creamy Thai Coconut Chicken Noodle Soup

creamy Thai coconut chicken noodle soup - featured image
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This easy one-pot Thai coconut chicken noodle soup is rich, creamy, and packed with bold flavors from curry paste, coconut milk, and fresh lime. Ready in just 30 minutes, it’s a comforting, nourishing meal perfect for busy weeknights.

Ingredients

Scale
  • 2 tablespoons coconut oil or vegetable oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 2-inch piece fresh ginger, peeled and grated
  • 2–3 tablespoons red Thai curry paste
  • 1 lb boneless, skinless chicken breast or thighs, thinly sliced
  • 4 cups low-sodium chicken broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1–2 limes, juiced
  • 1 red bell pepper, thinly sliced
  • 2 carrots, julienned or thinly sliced
  • 1 cup mushrooms, sliced (shiitake or white button)
  • 2 cups baby spinach or bok choy
  • 6–8 oz rice noodles or ramen noodles
  • Fresh cilantro, roughly chopped (for garnish)
  • Sliced green onions (for garnish)
  • Thai basil or regular basil leaves (for garnish)
  • Extra lime wedges (for garnish)
  • Thinly sliced red chili or chili oil (for garnish)
  • Crushed peanuts or crispy shallots (for garnish)

Instructions

  1. Prep all ingredients: dice onion, mince garlic, grate ginger, slice chicken thinly, and chop veggies.
  2. Heat coconut oil in a large soup pot or Dutch oven over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
  3. Add minced garlic and grated ginger. Sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.
  4. Stir in red Thai curry paste and cook for 1 minute to bloom the spices.
  5. Add sliced chicken and cook for 2-3 minutes, stirring to coat in the curry mixture.
  6. Pour in chicken broth and bring to a gentle simmer, scraping the bottom of the pot.
  7. Add coconut milk, fish sauce, and brown sugar. Stir to combine and simmer for 5 minutes.
  8. Add sliced bell pepper, carrots, and mushrooms. Simmer for 5-7 minutes until veggies are tender and chicken is cooked through.
  9. Add noodles directly to the pot (break in half if needed). Simmer for 3-5 minutes, stirring frequently, until noodles are tender.
  10. Stir in baby spinach or bok choy and cook for 1-2 minutes until wilted.
  11. Finish with lime juice. Taste and adjust salt, spice, and sweetness as needed.
  12. Ladle soup into bowls and top with cilantro, green onions, basil, lime wedges, chili, and peanuts or crispy shallots.

Notes

For gluten-free, use rice noodles and check fish sauce ingredients. Adjust spice level by varying curry paste and garnishes. If broth thickens, add more chicken broth or water. Soup tastes even better the next day. For vegetarian/vegan, substitute tofu and vegetable broth, and use soy or vegan fish sauce.

Nutrition

Keywords: Thai soup, coconut chicken soup, noodle soup, one pot, easy dinner, weeknight meal, creamy soup, gluten-free option, dairy-free, Asian-inspired

Find it online: https://yumnode.com/creamy-thai-coconut-chicken-noodle-soup-recipe-easy-one-pot-ready-in-30-minutes/