This is a warm hearty soup is packed with delicious Northern Thai inspired flavors. It is an easy one-pot recipe, filled with fresh vegetables and creamy coconut chicken bone broth. If you’re a lover of Thai food, you’ll love this comforting Thai Style Chicken Noodle Soup!
This dish has elements similar to red thai curry, but in soup form. Brimming with flavors in one hearty bowl. This creamy soup is dairy-free, gluten-free, and veggie packed.
I did not grow up with Thai food. It’s so sad, I know! I’m sure I had some form of basic pad thai and chicken satay at one time or another, but I never had REAL Thai food until my husband introduced me to it. And it changed my world! I think thai green curry was one of the first dishes I was introduced to, and fell in love. From there I tried all the curries, soups, noodles and meat dishes, etc. And now it is something I crave often!
The flavors of Thai food are so unique and delicious. Sweet, salty, sour, and bitter, and usually with some spice, all create a balance that makes up common Thai food flavors. And most dishes usually include some of my favorite ingredients: garlic (of course!), limes and lemongrass, ginger and shallots, sweet sugar and spicy chilies . Add these mix of flavors with fresh vegetables and sometimes tasty meats bring a unique and satisfying blend to each Thai dish.
This Thai soup can easily be made into a vegan soup, by omitting the chicken and the chicken bone broth and substituting it for vegetable broth. It is so cozy with fresh ingredients, and using one pot makes it almost as easy as ordering takeout!
Tips
- Vegan Soup: Turn this Thai Soup into a vegan dish by omitting the chicken, and swapping the chicken bone broth and substituting it for vegetable broth (even amounts).
- Bone Broth: I like to use bone broth for the added nutrition, but if all you have on hand is regular chicken broth, you can use that as an even swap instead of bone broth. Or vegetable broth as stated above.
- Fat content: I like to use reduced fat coconut milk for health reasons, lowering the amount of saturated fat, however, using full fat coconut milk will really enrich the dish.
- Noodle Swap: I discovered brown rice pad Thai noodles a few years back and love to use them any chance i get! If you do not see these noodles (usually located in the asian section of the grocery store) regular pad Thai noodles will work just fine, as will thin glass noodles.
- Spice it up: add some spice to this dish with some Thai chilis or adding Sriracha.
Thai-Style Chicken Noodle Soup
Ingredients
- 2 Tbsp Avocado oil
- 1-2 Cubed Chicken breasts
- 1 C Onion diced, about 1 whole onion
- 1 C Carrots diced, about 2 carrots diced
- 3 tsp Garlic minced, about 3 large cloves
- 2 tsp Ginger about ½ peeled diced ginger
- 2 tsp Red Curry Paste
- ½ tsp Turmeric
- ¼ tsp Pepper
- ½ tsp Salt
- 1 C Bell Pepper diced, about ½ large bell pepper
- 1½ C Chicken Bone Broth
- ½ pkg Brown Pad Thai Rice Noodles about 2 Cups cooked rice noodles or glass noodles
- 1 can Reduced-Fat Coconut Milk full fat coconut milk is okay too
- Cilantro optional
- Lime Wedges optional
Instructions
- In a large pot or dutch oven (4 Qt is big enough) season the cubed chicken breasts with salt and pepper to your liking (I usually do garlic salt and pepper), then sauté until seared. Once the outsides have started to brown, but may not be fully cooked in the middle, remove the chicken from the pan and set aside.
- Add little more avocado oil to the pan and sauté the chopped onion, carrots, red bell pepper, garlic, and ginger. After 5 minutes when onions start to soften add the chicken back into the pot and then add the red curry paste, turmeric, and some salt, and pepper to taste.
- After 2-3 minutes with the spices add the chicken broth. Let the chicken and veggies simmer in the chicken broth for about 15 min until the chicken becomes soft to touch and almost shredded.
- Next, add the brown rice pad Thai noodles (or your noodles of choice). Cook as directed on the package, letting the noodles soak up some of the chicken stock for about 3-5 minutes.
- Just before the noodles are “al dente” add the reduced-fat coconut milk (be sure to shake the can and scrape any milk solids that stick in the can, this gives your soup the creaminess)
- Lastly garnish your bowl with fresh cilantro and squeeze of lime.
