My husband and I love Thai food, especially all things curry. We found this amazing Thai restaurant in Seattle and haven’t been able to go back in over a year. So, I’ve been trying new recipes to bring the style of food we like to our home. This Thai chicken noodle soup sounded so perfect and like a fun variation of this style of food we love. First and foremost, this recipe does not call for a lot of hot spice. So if you enjoy more of a kick, make sure to add hot sauce before you serve it. I tried it both ways and adding the hot sauce enhanced this recipe 10 fold.
This was also my first time using brown rice noodles, and I loved them! Seriously fantastic in taste and could not have been easier to make. The rest of the recipe is not difficult just takes a bit of time to create and prep all the ingredients. If you are looking for soup for a group this is the one, its filling and can feed at least 8 depending on how hungry you are.
Overall Review: 4.7/5
Overall, my review of this Thai Chicken Noodle Soup is positive. The flavors were good, there are lots of adjustments that can be made depending on what you have. I highly recommend that if you have time and can get the ingredients that you try this out! If you do decide to try it, let me know your thoughts in the comments below.
To find the original recipe you can go to Joyful Healthy Eats. For more recipe reviews, head to our recipe reviews page here: Recipe Reviews.
Thai Chicken Noodle Soup
- 1 1/2 lb Chicken – Shredded and cooked Rotisserie chicken would make this recipe much easier
- 2 Carrots
- 2 Garlic Cloves
- 1 tbsp Ginger
- 1 cup Chopped Red Onion
- 1/2 cup Snow Peas (I omitted because I couldn't find them)
- 6 cups Chicken Broth
- 14 oz Coconut Milk
- 3 tbsp Red curry paste
- 2 tbsp Lime
- 8 oz Brown rice noodles
- 1 Red Bell pepper Julienne style
- 1 tbsp Coconut Oil
- Place a large soup pot on medium high heat and cook the chicken if not already cooked. Once cooked, set aside and shred
- Add the coconut oil and let melt. Add in your chopped red onion and saute until slightly translucent. Add in the garlic and ginger (I used spices from the store because I didn't have fresh on hand.) Saute until fragrant.
- Add the curry paste and stir until thickened. Only takes about 2 minutes
- Next is the chicken broth, add in and bring to a boil. Reduce and simmer. Once simmered, add shredded chicken and stir.
- While your soup is simmering, bring another medium pot to boil and cook the rice noodles for 4 minutes. Remove from pot, drain and cool with cold water. Its recommended to stop the cooking process.
- Once the noodles are cooked and cooled, add noodles, carrots, red pepper and snow peas to the chicken broth.
- Get a blender out and add one cup of broth along with the can of coconut. Blend until the mixture is creamy and not seperating
- Pour the blended mixture back to the soup and stir/simmer for 5 minutes.
- Scoop ito bowl and top with lime juice and cilantro. Now HUGE ADVICE: add hot sauce! This soup is very good but needs the hot sauce kick to it!