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Thai Chicken Noodle Soup


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  • 1 tbs vegetable oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbs green curry paste
  • 6 cups chicken broth
  • 1 can coconut milk
  • 1 1/3 tbs fish sauce
  • 2 red and/or green pepper, thinly sliced
  • 4 oz thin rice or cellophane noodles
  • 1 pound chicken breast, sliced thin
  • 1-2 tbs fresh lime juice, more to taste
  • 1 cup roughly chopped fresh cilantro



Step 1

In a large pot, heat oil over medium-high heat; add onion, stir occasionally, until lightly brown, about 8 minutes.

Add garlic and curry paste, cook and stir 1-2 minutes.

Soak noodles in hot water for 10 minutes, drain and chop into about 2 inch pieces.

Add broth coconut milk and fish sauce, mix, cover and bring to a boil.

Add peppers and noodles, cook 3 minutes.

Add chicken, simmer until just cooked, about 3 minutes.

Stir in lime juice and cilantro.

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