Description
Whip up a quick and delicious Spicy Thai Chicken Noodle Soup with Coconut & Lime. This comforting soup is packed with fragrant spices, tender chicken, rice noodles, and fresh vegetables, all in a creamy, zesty broth. A perfect weeknight meal!
Ingredients
Scale
- 2 tablespoons neutral cooking oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, peeled and minced
- 1–2 red chilies, thinly sliced (seeds removed for less heat)
- 1 stalk lemongrass, tough outer layers removed, bruised and roughly chopped (or 2 tablespoons lemongrass paste)
- 2 tablespoons red curry paste
- 6 cups chicken broth (low-sodium)
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 8 ounces dried rice noodles, prepared according to package directions
- 1 cup broccoli florets
- 1 cup snap peas or snow peas
- 1/2 cup sliced carrots
- Fresh cilantro, chopped (for garnish)
- Fresh mint, chopped (for garnish)
- Fresh basil leaves (for garnish)
- Lime wedges (for serving)
- Chopped roasted peanuts or cashews (for garnish)
- Sliced red chilies (for garnish)
Instructions
- 1. Heat neutral oil in a large pot or Dutch oven over medium heat. Add sliced onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic, ginger, and sliced chilies. Cook for 1-2 minutes until fragrant.
- 2. Add lemongrass and red curry paste to the pot. Cook, stirring constantly, for 1-2 minutes to bloom the spices.
- 3. Pour in chicken broth and coconut milk. Stir well to combine. Add fish sauce and brown sugar. Bring to a gentle simmer.
- 4. Add bite-sized chicken pieces to the simmering broth. Reduce heat to low, cover, and cook for 10-15 minutes, or until chicken is cooked through.
- 5. Stir in broccoli florets, snap peas, and sliced carrots. Continue to simmer for 4-6 minutes, or until vegetables are tender-crisp.
- 6. Stir in fresh lime juice. Taste and adjust seasonings as needed.
- 7. Ladle hot soup over portions of cooked rice noodles in serving bowls.
- 8. Garnish generously with fresh cilantro, mint, basil, lime wedges, and optional nuts or chilies.
Notes
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat. It’s best to store noodles separately and add them just before serving. You can add fresh elements like herbs upon reheating for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550 (will vary based on ingredients and portion size)
- Sugar: Approx. 5-10g
- Sodium: Approx. 700-1000mg (can vary significantly based on broth and fish sauce)
- Fat: Approx. 20-30g
- Carbohydrates: Approx. 30-40g
- Fiber: Approx. 3-5g
- Protein: Approx. 30-40g