This easy Thai Chicken Curry Noodle Soup combines shredded chicken, tender rice noodles, and baby bok choy in a fragrant coconut‑lime curry broth. Bright garnishes like basil, mint, cilantro and extra lime make it a quick, satisfying weeknight dinner.
Rice noodles give this soup a delicious, chewy texture that soaks up the aromatic broth without becoming heavy. The base is a simple coconut milk and lime curry broth, enriched with garlic, ginger and Thai red curry paste. It’s comforting, bright, and easy to prepare — ideal for busy evenings.
How to Make Thai Chicken Curry Noodle Soup
Jump to the recipe card below for ingredient amounts and full instructions.
Begin by sautéing onions in a large pot or Dutch oven until soft. Add the white parts of the green onions, garlic and grated ginger and cook briefly, then stir in Thai red curry paste to bloom the spices.
Pour in chicken broth and water and bring to a boil. Gently poach the chicken in the simmering liquid until cooked through, then transfer to a cutting board to rest and shred when cool enough.
Stir lime juice, fish sauce, soy sauce, brown sugar and coconut milk into the pot. Bring back to a gentle simmer, add baby bok choy and cook until tender, about 10–15 minutes.
Cook rice noodles separately according to package directions and drain. Add shredded chicken to the broth, adjust seasoning with salt, fish sauce or soy sauce as needed, then serve bowls with noodles and your favorite garnishes.
Top Tip: Cook the Rice Noodle Separately
Cook the rice noodles in a separate pot rather than directly in the soup. If you cook them in the broth they will absorb too much liquid and turn soggy. Cooking separately keeps the noodles firm and preserves the broth’s flavor.
You can prepare noodles ahead of time. If they stick after cooling, simply rinse them with warm water to separate before serving.
Optional Garnishes
A few fresh garnishes lift this soup: mix textures and flavors—bright, crunchy, herby and spicy. Popular choices include:
- Fresh lime juice
- Red pepper flakes
- Fresh herbs: basil, mint, cilantro
- Chopped green onions
- Chopped nuts for crunch
- Sriracha or your favorite hot sauce
More Chicken Soup Recipes
If you’re craving more comforting chicken soups, try a classic chicken soup or a globally inspired noodle soup like pho. For quick family dinners, recipes like chicken tortilla soup, chicken and rice soup, or tortellini soup are all great options. Heartier choices include chicken barley or a creamy chicken soup. These soups offer a range of flavors and are all simple to make for weeknight meals.
Have you tried this Thai Chicken Curry Noodle Soup?
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Thai Chicken Curry Noodle Soup Recipe
Jessica Randhawa
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Ingredients
- 2 tablespoon coconut oil
- 1 large onion, minced
- 1 small bunch green onions, white parts only, chopped
- 1 teaspoon ginger, grated
- 6 cloves garlic, minced
- 4 tablespoon Thai red curry paste
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 large chicken breasts
- 3 limes juiced, plus more for serving
- 2 tablespoon fish sauce
- 2 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 (15-ounce) can full-fat coconut milk
- 4 small bunches baby bok choy
- 8 oz rice noodles, cooked separately to al dente
- salt, to taste
Garnishes (optional)
- fresh cilantro
- fresh mint
- fresh basil
- limes, cut into wedges
- red chili flakes
- green onions
Instructions
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Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add coconut oil and onion, and cook 5–6 minutes until softened and translucent, stirring often.
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Reduce heat to medium-low. Add the white parts of the green onions, minced garlic and grated ginger and cook 1 minute. Stir in the Thai red curry paste and cook another minute to release the aromas.
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Add chicken broth and water and bring to a boil. Reduce to a simmer and add the chicken breasts.
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Cover and simmer on low until the chicken is cooked through, about 20 minutes. Remove the chicken with tongs to a cutting board to cool, then shred with a fork.
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Stir in lime juice, fish sauce, soy sauce, brown sugar and coconut milk. Season with salt to taste. Add baby bok choy and simmer 10–15 minutes until tender.
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Meanwhile, cook rice noodles separately according to package directions, drain and set aside. If they stick together, rinse with cool water to separate.
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Return shredded chicken to the pot to warm through.
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To serve, place desired amount of noodles in each bowl, ladle hot soup and chicken over the top, and garnish with fresh mint, basil, cilantro, lime wedges and optional fish sauce or chili flakes.
Notes
- carrots
- bell peppers
- snow peas or sugar snap peas
- mushrooms
To save time, use pre-cooked shredded chicken (about 3–4 cups), such as rotisserie chicken, instead of poaching breasts.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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