Description
A cozy, weeknight-easy chicken noodle soup with Thai vibes—silky coconut broth layered with garlic, ginger, and red curry paste, finished bright with lime. Tender chicken, bouncy rice noodles, and colorful veg come together in one pot in ~35 minutes.
Ingredients
1 Tbsp neutral oil
1 small yellow onion, thinly sliced
2 medium carrots, thinly sliced into coins
6 oz mushrooms, sliced
3 cloves garlic, minced
1 Tbsp fresh ginger, minced
2–3 tsp red curry paste (to taste)
4 cups low-sodium chicken broth
1 can (13.5 oz) full-fat coconut milk
2 cups cooked shredded chicken (rotisserie or poached)
6 oz dried rice noodles (medium width)
1–2 Tbsp fish sauce or tamari (to taste)
1–2 tsp sugar or honey (optional)
1 lime, juiced (plus wedges for serving)
2 cups baby spinach or chopped bok choy
Kosher salt, to taste
Garnishes: sliced scallions, cilantro, thin red chili or chili flakes
Instructions
Sauté aromatics (3–4 min): Heat oil over medium in a 4–5 qt pot. Add onion and carrots; cook until slightly tender.
Add mushrooms (2–3 min): Stir until glossy and releasing moisture.
Bloom flavor (30–45 sec): Add garlic and ginger; stir until fragrant. Stir in curry paste to bloom.
Broth & coconut: Add broth and coconut milk; scrape up browned bits.
Add chicken (2–3 min): Reduce to a gentle simmer; warm through.
Season base: Add fish sauce/tamari and optional sugar/honey. Taste.
Cook noodles: Add rice noodles; simmer until just tender and springy (check at 3 min; don’t overcook).
Greens & lime: Stir in spinach to wilt. Off heat, add lime juice. Adjust salt, curry paste, and lime.
Serve: Ladle into bowls; garnish with cilantro, scallions, chili. Rest 2 minutes so noodles absorb a bit of broth.
Doneness cues: Noodles flexible with light bounce; chicken hot; broth creamy with tiny chili-oil droplets.
Notes
Must-haves: broth, coconut milk, garlic/ginger, chicken, noodles, lime.
Flexible: mushrooms, carrots, greens, curry level, fish sauce vs. tamari.
Diet swaps: Use tamari + rice noodles for gluten-free. Naturally dairy-free.
Make-ahead: Store noodles separately for best leftovers.
Substitutions: Shrimp/tofu/chickpeas (add at end), bell pepper/snow peas/broccoli, vermicelli or egg noodles (not GF).
Pro tip: Use low-sodium stock; finish seasoning after lime.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Thai-inspired