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Spicy Thai Chicken Noodle Soup with Coconut and Lime

Spicy Thai Chicken Noodle Soup with Coconut and Lime
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Bold, authentic Thai soup with creamy coconut milk, tangy lime, and aromatic herbs. Quick weeknight meal with adjustable heat level perfect for families.

Ingredients

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  • 2 large cloves of garlic, chopped
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons ginger paste or fresh ginger, minced
  • 1 tablespoon lemongrass paste
  • 2 tablespoons red curry paste
  • 1 tablespoon cilantro paste, or minced fresh cilantro
  • 1 tablespoon red chili paste (or 2 chopped red chilies)
  • 2 tablespoons coconut oil
  • 1 lime (about 2 tablespoons juice and 1 teaspoon zest)
  • 1 tablespoon fish sauce
  • 4 cups chicken stock
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 7 oz thin rice noodles (vermicelli or pad thai width)
  • 1 bunch of cilantro, leaves chopped (for garnish)
  • 4–5 green onions, thinly sliced (for garnish)
  • 1 green chile, sliced with seeds removed (for garnish)
  • 1 red chile, sliced with seeds removed (for garnish)

Instructions

  1. In a food processor, combine garlic, onion, red bell pepper, ginger paste, lemongrass paste, red curry paste, cilantro paste, red chili paste, and coconut oil. Process for 30-45 seconds until a smooth, thick paste forms that resembles tomato paste consistency.
  2. Fill a large pot with water and bring to a rolling boil over high heat. Keep at a low boil until ready to cook noodles.
  3. In a 3-quart pot over medium heat, add the prepared paste and fry for 2-3 minutes, stirring constantly until fragrant, darkened to red-brown, and oil begins separating around edges.
  4. Pour chicken stock and coconut milk into the pot with the paste. Stir vigorously for 30 seconds to fully incorporate. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes to meld flavors.
  5. Add rice noodles to the boiling water and cook according to package instructions, 3-4 minutes for vermicelli or 5-6 minutes for pad thai width. Drain immediately and rinse briefly with cool water.
  6. Stir shredded chicken into the simmering soup and warm through for 2-3 minutes. Add fish sauce, lime juice, and lime zest. Stir well and taste to adjust seasonings as desired.
  7. Add cooked rice noodles to the soup and stir gently with tongs. Ladle into bowls ensuring each gets noodles, chicken, and broth. Garnish generously with chopped cilantro, sliced green onions, and fresh chile slices.

Notes

  • Adjust red chili paste or fresh chilies to control heat level. Start with half the amount and add more to taste. Serve extra chilies on the side for individual preferences.
  • For vegetarian version, use firm tofu and vegetable broth. Replace fish sauce with soy sauce or tamari for plant-based option.
  • Store broth and noodles separately when possible. Noodles absorb liquid and become mushy when sitting in broth. Store cooked noodles with a tiny drizzle of oil.
  • Freeze soup without noodles for up to 3 months. Add freshly cooked noodles when reheating for best texture.
  • Use thin rice noodles (vermicelli or pad thai width) for authentic texture. Cook time varies by noodle type, so follow package instructions.

Nutrition

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