Thai Chicken Noodle Soup

Why Everyone Should Try This Thai Chicken Noodle Soup

• Ready in 25 minutes. Since this recipe begins with cooked chicken and broth already infused with flavor, there’s no need for hours of simmering. Twenty minutes or so is all you need! Plus, the rice noodles cook in less than 10 minutes, putting this entire soup on the table in under 30 minutes.
• Yummy Thai flavors. From the broth infused with garlic and ginger to the coconut milk and peanut butter stirred in, this easy soup really packs in the Thai flavors – without the need to hunt down specific ingredients.
• Light but filling. The broth in this Thai chicken noodle soup is creamy thanks to the coconut milk and peanut butter, but not rich and heavy, like many other soups, since there’s no dairy. But the chicken and veggies make it filling and satisfying enough to be a full meal too.

Recipe Ingredients

For the Soup

• Coconut milk – Both regular and light coconut milk work in this soup. Regular coconut milk is a bit richer and creamier.
• Chicken – Use leftover chicken breasts, cook a few up in the air fryer or poach them on the stove top, or use rotisserie chicken. It doesn’t matter as long as the chicken is cooked and cubed.
• Frozen vegetables – Any bag of mixed frozen veggies will work. I like to stick with the theme and use an Asian blend with water chestnuts, broccoli, carrots, and snap peas.
• Stir-fry rice noodles – I opted for rice noodles because they’re generally gluten free (always check the label, though!) and are often used in Asian dishes.
• Creamy peanut butter – The peanut butter adds a lightly nutty undertone to the broth, as well as a bit of creaminess, without adding an overpowering peanut flavor.
• Garnishes – I like to garnish bowls of Thai chicken noodle soup with sliced scallions and fresh cilantro and serve with lime wedges and sriracha on the side.

How To Make Thai Chicken Noodle Soup

This soup is crazy simple and fast to prepare! Here’s an overview. Be sure to check out the printable instructions in the recipe card below.

• Saute the aromatics. If making your own broth, saute the lemongrass, ginger, and garlic in olive oil over medium heat for about 4 minutes.
• Simmer. Pour in the chicken broth, then simmer for 30 minutes.

• Strain. Strain the aromatics from the broth. Add enough water to equal 4 cups of broth. Stir in the sriracha.

• Combine & boil. Add the chicken broth, coconut milk, cooked chicken, and mixed veggies to a pot over medium heat. Cover and bring to a gentle boil.

• Add the noodles. Add the rice noodles to the pot. Stir and cook until just tender, about 6-8 minutes (or as directed on the package).
• Add the peanut butter. Stir in the creamy peanut butter.

• Garnish and serve. Immediately ladle the soup into bowls. Top with sliced scallions and minced fresh cilantro and serve with lime wedges and sriracha hot sauce, as desired.

Recipe Tips & Variations

As with most soups, there are lots of ways to customize this Thai chicken noodle soup. I’ve included a few general tips as well.

• Serve immediately. Rice noodles tend to absorb the broth quickly and eventually become a bit mushy, so you want to serve this Thai chicken noodle soup as soon as it’s done cooking.
• Don’t overcook the noodles. On a similar note, rice noodles cook quickly so they really only need to be added to the final few minutes. Check the package for the recommended cooking time and then just make sure the rest of the soup is hot and almost ready before adding them.
• Add more peanut butter. I like to add a quarter cup of peanut butter for the light background flavor. The Hubby prefers it with a bit more, around half a cup, which adds a more pronounced flavor and a little more creamy richness.
• Try other noodles. Other types of noodles, such as udon noodles, wheat noodles, or ramen can be used in this soup if you don’t need to keep it gluten free.
• Use another protein. This Thai noodle soup can be made with any protein you have on hand. It would be great with leftover turkey or shrimp. Or use tofu for a vegetarian option.

How To Store & Reheat Leftovers

• Fridge: Leftover Thai chicken noodle soup can be stored in the fridge for 3-4 days. Keep in mind that the noodles will continue to soak up the broth, so you may want to cook and store the noodles separately if you plan to have leftovers for more than a day.
• Reheat: Reheat individual portions of soup in the microwave or on the stove top until hot.
• Freezer: I don’t recommend freezing the soup with the noodles, as they will become very mushy. However, you can definitely cook the soup as directed without the noodles, let it cool, and freeze that. Then, thaw overnight in the fridge, and add the noodles when reheating on the stovetop.

Make It A Meal

Honestly, this Thai chicken noodle soup recipe is hearty and filling enough that it can be dinner on its own, without any sides. But if you want to round out dinner a bit, here are some suggestions.

• Bread: Some crusty Gluten Free French Bread or Gluten Free Breadsticks are perfect for soaking up every last drop of broth.
• Salad: You can never go wrong with a soup & salad combo. Gather your favorite greens and veggies and top with a drizzle of peanut sauce.

More Cozy Soup Recipes To Try

• Minestrone Soup
• Chicken Taco Soup
• Cream of Potato Soup
• Chicken and Dumpling Soup