There are times when only classic chicken noodle soup will do—that restorative, nostalgic hug in a bowl. But then there are days when you need that comfort, but with a vibrant, exciting twist! That’s exactly how this Thai-Inspired Coconut Chicken Noodle Soup came to be. I took all the warmth of a traditional broth and infused it with the aromatic magic of Thailand: spicy red curry paste, bright lemongrass, fresh ginger, and creamy coconut milk.
The result is a delicious “mash-up” that feels both familiar and exotic. It’s rich, gently spiced, and packed with tender chicken and noodles. It quickly became my new go-to cure for the winter blues, and I know once you try it, you’ll feel the same.
Why You’ll Love This Recipe
- Ultimate Fusion: Perfectly blends the comfort of Western noodle soup with bold Asian flavors.
- Aromatic & Zesty: Uses fresh, invigorating ingredients like lime, ginger, and lemongrass paste.
- Customizable Heat: Easily control the spice level by adjusting the amount of red curry paste.
- One-Pot Meal: Everything you need—protein, veggies, and carbs—is in one satisfying bowl.
Recipe Card Info
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 45 minutes
- Servings: 6-8
Ingredients
- 1 Tbsp vegetable or avocado oil
- 1 lb boneless, skinless chicken thighs (trimmed of fat)
- 1 small onion, diced
- 2 ribs celery, diced
- 1 medium carrot, diced
- 1 leek, white and light green parts only, chopped
- 4 cloves garlic, minced
- 1 Tbsp ginger paste (or finely minced fresh ginger)
- 1 Tbsp lemongrass paste (or finely minced fresh lemongrass)
- 2–4 Tbsp Thai red curry paste (adjust to taste/brand)
- 3 cups low-sodium chicken broth
- 1 cup full-fat coconut milk (canned, not the drinking kind)
- 8 oz your favorite dried pasta noodles (egg noodles or fideo work well)
- 1/2 lime, for fresh juice
- 1/4 cup fresh cilantro leaves, minced
- 3 green onions, thinly sliced
- Salt and freshly ground black pepper
Instructions
- Cook the Chicken: Season the chicken thighs with salt and pepper. Heat the oil in a large pot or Dutch oven over medium heat. Sear the chicken for 5-7 minutes per side until fully cooked (internal temperature 165°F / 74°C). Transfer the chicken to a bowl and set aside to cool.
- Sauté the Veggies: Add the onion, celery, carrot, and leek to the same pot. Sauté for about 8 minutes, scraping up any browned bits from the chicken. Cook until the vegetables are softened.
- Aromatics & Curry: Stir in the minced garlic, ginger paste, and lemongrass paste, along with 1/2 tsp salt and 1/4 tsp pepper. Cook for 1 minute until fragrant. Next, stir in the Thai red curry paste thoroughly.
- Build the Broth: Pour in the chicken broth. Bring the soup to a gentle simmer. Meanwhile, cook your pasta in a separate pot according to package directions, then drain it and set it aside.
- Shred & Return: Shred the cooled chicken into bite-sized pieces and return it to the soup pot.
- Add Creaminess: Reduce the heat to low. Stir in the canned coconut milk and the juice from half of the lime. Taste the broth and adjust the seasoning (salt, pepper, or more lime juice) as needed.
- Serve: Stir in the drained pasta just before serving. Ladle the soup into bowls and garnish generously with fresh cilantro and green onions.
Chef’s Tips for Success
- Spice Control: Thai red curry paste heat levels vary widely by brand. Always taste the paste first. Start with 2 tablespoons and only add more if you prefer a significant kick.
- Noodle Management: If you plan on freezing leftovers, or if you expect the soup to sit for several hours, cook and store the noodles separately. Noodles absorb a lot of liquid and can turn your broth into a thick stew overnight.
Encouraging Conclusion
This soup is the perfect blend of cozy and exciting, giving your classic chicken noodle routine a vibrant, aromatic upgrade. The combination of savory chicken, creamy coconut milk, and zesty lime is simply irresistible.
