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Thai Chicken Noodle Soup

Thai chicken noodle soup simmers tender chicken thighs in a fragrant coconut curry broth, then pairs it with soft flat rice noodles. Fresh lime, cilantro, and scallions add a bright finish to each bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Thai
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp neutral oil
  • 1 yellow onion medium, thinly sliced
  • 3 cloves garlic minced
  • 1 tbsp ginger freshly grated
  • 2 tbsp Thai red curry paste
  • 8 cups low-sodium chicken broth
  • 1 can (13.5 oz) unsweetened coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar packed
  • 1.5 lb chicken thighs boneless, skinless
  • 8 oz flat rice noodles dried
  • 2 tbsp lime juice fresh
  • 0.5 cup cilantro fresh, chopped
  • 3 scallions thinly sliced

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oil in a 6-quart Dutch oven or soup pot over medium heat.
  2. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.
  3. Stir in the garlic, ginger, and curry paste and cook until fragrant, about 1 minute.
  4. Pour in the chicken broth and coconut milk.
  5. Stir in the fish sauce and brown sugar, then bring the soup to a gentle simmer.
  6. Add the chicken thighs and simmer uncovered for 15 to 20 minutes, until the thickest part of each thigh reaches 165°F.
  7. While the chicken simmers, cook the rice noodles in a separate pot of boiling water according to the package directions until tender.
  8. Drain the noodles.
  9. Transfer the chicken to a cutting board.
  10. Shred the chicken with two forks.
  11. Return the shredded chicken to the soup.
  12. Stir in the lime juice, cilantro, and scallions.
  13. Divide the noodles among six bowls.
  14. Ladle the hot soup over the noodles.

Notes

For the best texture, cook and drain the noodles separately so they do not absorb the broth. Refrigerate soup and noodles separately for up to 4 days; freeze the soup without the noodles for up to 3 months. For a gluten-free variation, use gluten-free curry paste and fish sauce.