Description
Bold, vibrant, and absolutely slurp-worthy—this Thai Coconut Curry Chicken Noodle Soup brings restaurant-level flavor straight to your kitchen. Creamy coconut milk, fiery red curry, tender chicken, and chewy noodles swirl together with fresh cilantro and lime for that signature Thai balance of heat, creaminess, and zing. It’s visually stunning and bursting with flavor in every bite.
Ingredients
1 tbsp oil (coconut or vegetable)
1 small onion, sliced
2 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp red curry paste
4 cups chicken broth
1 (14 oz) can coconut milk
2 cups shredded cooked chicken
6 oz rice noodles or egg noodles
Juice of 1 lime
Salt to taste
Toppings: fresh cilantro, lime wedges, sliced chili, green onions
Instructions
Heat oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant, about 3 minutes.
Stir in red curry paste and cook for 1 minute.
Pour in chicken broth and coconut milk. Bring to a simmer.
Add chicken and noodles. Cook until noodles are tender (follow package timing).
Stir in lime juice, season with salt to taste.
Ladle into bowls and top with cilantro, chili, and lime wedges.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
Nutrition
- Calories: 370
- Carbohydrates: 26g
- Protein: 22g