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Bowl of Simple Thai Coconut Chicken Noodle Soup garnished with herbs.

Simple Thai Coconut Chicken Noodle Soup

A quick and delicious soup with creamy coconut, tender chicken, and flavorful spices, perfect for busy days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup
  • 8 oz. rice noodles
  • 1 tablespoon olive oil
  • 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 14 oz. coconut milk 1 can
  • 4 cups chicken broth
  • 1 tablespoon red curry paste or more if you like a kick!
  • 1 tablespoon soy sauce or tamari for a gluten-free option
  • 1 cup baby spinach or any greens on hand
  • 1 lime juice from 1 lime
  • Salt and pepper to taste
  • Fresh cilantro and lime wedges for garnish

Method
 

Preparation
  1. Bring a large pot of water to boil and cook the rice noodles according to the package instructions. Drain, rinse under cold water, and set aside.
Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook until golden brown, about 5-7 minutes.
  2. Add the minced garlic and ginger. Stir for about 1 minute until fragrant.
  3. Pour in the coconut milk and chicken broth, stirring to combine. Add the red curry paste and soy sauce. Bring to a gentle simmer.
  4. Add the baby spinach, cook for an additional 2-3 minutes until wilted.
  5. Squeeze in the lime juice. Taste and adjust seasoning with salt and pepper as needed.
  6. Place noodles in bowls and ladle the hot soup over the top. Garnish with fresh cilantro and a wedge of lime.

Notes

You can use any noodle you love or try zoodles for a low-carb alternative. Make it vegetarian by swapping chicken for chickpeas or tofu. Adjust red curry paste according to your spice preference.