Easy Thai Chicken Noodle Soup

Easy Thai Chicken Noodle Soup {praylivecreate.com} #recipe

Special thanks to my husband Heshan Fernando from Fernando Fotography for the picture above!

We have a favorite recipe in our household, and it’s called Thai Chicken Noodle Soup. It all started when I came across Heather Christo’s amazing Spicy Thai Noodle Soup on Pinterest and was like: We. Need. This. Now.

Heshan has a serious thing for Thai food, and I was looking for any excuse to use the big bag of mung bean noodles Steph sent home with us on an earlier visit.

We’ll be sending her home with a truckload of this stuff the next time she comes our way… 

Ninja Squirrel Sriracha Sauce {praylivecreate.com}every squirrel was kung fu fighting….

So Thai Chicken Noodle Soup was born. It’s easy. It’s fast. And it feeds large groups of people. You can adjust the spice level to your taste, and you can use whatever curry paste you want.

Panang? Yep! Red curry. Not a problem. Green curry? I haven’t tried it, but I can’t say that I won’t.


3 lbs boneless skinless chicken thighs
3 Tbsp garlic paste
3 Tbsp ginger paste or 1 root galangal
1-3 Tbsp curry paste (to taste)
1 box chicken broth
1 can coconut cream
1 can coconut milk
1-2 Tbsp fish sauce to taste
1 package rice noodles or mung bean noodles
1 bunch cilantro
1 bunch basil or Thai holy basil
lime juice to taste

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Servings: 6-8

How to Make:

1. Trim the fat off the chicken thighs and throw them in a large stock pot with oil over medium heat.

2. Lightly brown chicken thighs, then add garlic paste, Thai galangal (a Thai ginger root) or ginger paste, and curry paste. Heshan uses galangal to keep things legit, but I use crushed ginger paste and it still tastes great.

3. Add a box of chicken broth and keep heat at medium so things come to a simmer.

4. Add a can of coconut cream and a can of coconut milk. If you don’t have coconut cream, you can also do two cans of coconut milk.

5. Stir things up so the chicken doesn’t stick to the bottom and keep it at a simmer for 10 mins or so. Add 1-2 Tbsp of fish sauce to taste.

6. Break apart rice or mung bean noodles and separate into bowls for serving.

7. Ladle the hot soup into the bowls over the noodles and garnish with a splash of lime juice, cilantro, and basil.The noodles cook in the bowl within minutes. If we’re able to make it to the Asian food store we’ll grab Thai holy basil, but if not regular basil works well also.

We literally can’t get enough of this recipe, and if you have the ingredients on hand it comes together in no time. Hope you enjoy!

Kim from praylivecreate.com


Photo of Spicy Thai Noodle Soup taken by Heshan Fernando for Fernando Fotography




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