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15-Minute Thai Chicken and Noodle Soup

This delicious Thai Chicken and Noodle Soup only takes 15 minutes and is a crowd pleaser!

Course Soup
Cuisine Thai
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 to 4
Author Janssen Bradshaw

Ingredients

  • 2 tablespoons vegetable oil
  • 3 garlic cloves finely minced
  • 1 tablespoon fresh ginger grated
  • 3 tablespoons Thai red curry paste
  • 1-2 boneless skinless chicken breast (frozen is fine)
  • 1 can 14.5 oz coconut milk
  • 2 cups water or chicken broth
  • 2 tablespoons fish sauce
  • 6 oz. dried rice sticks or the thinnest rice noodles you can find
  • 1 Tablespoon lime juice
  • salt to taste
  • cilantro optional

Instructions

  1. In a large dutch oven or stock pot, heat the vegetable oil over medium-high heat and add garlic, ginger, and curry paste. Stir to combine and let cook for a few minutes, stirring occasionally.
  2. While that cooks, slice the chicken breast into thin slices (if it's still frozen, defrost it for a minute or two in the microwave and then cut it while it's still frozen-ish). Add to mixture on the stove, stirring to coat, and cook until the chicken is cooked on the outside (it doesn't need to be cooked all the way through).
  3. Add the coconut milk, water or broth, and fish sauce and bring to a simmer. Add the rice noodles (I usually break them up so they aren't so hard for my kids to eat) and let cook for 3-5 minutes, until they are soft, then add the lime juice and salt to taste.
  4. Serve hot, topped with cilantro if desired.

Recipe Notes

I use the very thinnest rice sticks I can find (they're thinner than angel hair pasta!). If you use a thicker one, they'll soak up more liquid, so you may want to add an additional 1-2 cups of chicken broth. 

 

(adapted from The Woks of Life)