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Thai Chicken Noodle Soup

Thai Chicken Noodle Soup ready to eat
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Thai Chicken Noodle Soup is fragrant, comforting, and delicious. You can also have it made in under 45 minutes including prep time. Ours has a slight twist that you might not see too of much of in Thai Soups: Fruit!

When we lived in Alabama years ago, we adored this Thai restaurant that was about a 30 minute drive away. They had a Red Chicken Curry that had pineapple, grapes, and tomatoes in it which was just to die for. I ordered it every time and never looked back.

When we were coming up with our own Thai Chicken Noodle Soup creation, the addition of fruit just kind of came up as a, “why not? We love it in curry, how bad could it be?” Turns out, it’s awesome, actually.

The sweetness of the fruit balances perfectly with the salty funk of fish sauce and creamy coconut milk chicken broth.

Note: Be free to experiment with how much fruit you want to add. I wrote 1/2 a cup to really mean “about a large handful”. If you want to add more or less, go for it!

Second Note: We have used so many different types of noodles from super fancy thin rice noodles, to glass noodles, to bags of 30 cent Ramen noodles. And honestly, they are all good. Just pick a favorite, you really can’t go wrong.

Ingredients:

  • 1Tb of Vegetable Oil
  • 2 Chicken Breasts, cut into small thin strips
  • 2 Red Bell Peppers, sliced
  • 1 Large Yellow Onion, thinly sliced
  • 2 Tbsp Garlic, minced
  • 2 Tbsp of Red Thai Curry Paste
  • 1/2 cup each of: Pineapple, Red & White Seedless Grapes, Cherry Tomatoes
  • One 13.5 oz Can of Coconut Milk
  • 6 Cups of Chicken Broth (can with substitute chicken bullion)
  • 3 Tbsp of Fish Sauce
  • 3 Tbsp of Fresh Lime Juice (more if needed)
  • 1 Tsp of Kosher Salt (more to taste if needed)
  • Fresh Cilantro, chopped, for topping afterwards

Directions:

ingredients ready to start cooking Thai Chicken Noodle Soup

Heat the vegetable oil in a large pot over medium high heat. Add the sliced onion and cook, stirring occasionally, until softened and slightly browned.

sautéing the onions

Add the garlic, red curry paste and stir until fragrant and all vegetables are coated.

adding in the curry paste
cooking

Now pour in the coconut milk, chicken broth, and fish sauce then cover and bring to a boil.

adding in liquid in

Meanwhile you can start cooking your noodles following your particular brand’s instructions, so that they are ready when the chicken is finished cooking. Our top 3 favorite types of noodles for this dish are (from left to right): Japanese Ramen noodles, Glass noodles, and .40 cent Ramen packets.

different types of noodles

Once your soup has come to a boil, reduce the heat and add the red peppers, all the fruit, tomatoes, and chicken then simmer uncovered until chicken is cooked through. This will take about 3-5 minutes. Remove from heat and add the lime juice and salt. Taste and correct seasoning. Add more fish sauce or lime juice as you prefer. Before serving, top with the fresh cilantro.

Thai Chicken Noodle Soup
Thai Chicken Noodle Soup ready to eat

Thai Chicken Noodle Soup

This Thai Chicken Noodle Soup is fragrant, comforting, and delicious. Ours has a slight twist that you might not see too of much of in Thai Soups: Fruit!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Thai
Keyword: chicken, Noodle, soup, Thai
Servings: 4 People
Calories: 601kcal

Ingredients

  • 1 Tb Vegetable Oil
  • 2 Large Chicken Breasts Cut into small thin strips
  • 2 Red Bell Peppers Sliced
  • 1 Large Yellow Onion Thinly Sliced
  • 2 Tbsp Garlic Minced
  • 2 Tbsp Red Thai Curry Paste
  • 1/2 Cup Each of: Pineapple, Red & White Seedless Grapes, Cherry Tomatoes
  • 1 13.5oz Can of Coconut Milk
  • 6 Cups Chicken Broth or Chicken Bullion
  • 3 Tbsp Fish Sauce
  • 3 Tbsp Fresh Lime Juice More if needed
  • 1 Tsp Kosher Salt More to taste of needed
  • Fresh Cilantro, chopped, for topping afterwards

Instructions

  • Heat the vegetable oil in a large pot over medium high heat. Add the sliced onion and cook, stirring occasionally, until softened and slightly browned.
  • Add the garlic, red curry paste and stir until fragrant and all vegetables are coated.
  • Now pour in the coconut milk, chicken broth, and fish sauce then cover and bring to a boil.
  • Meanwhile you can start cooking your noodles following your particular brand's instructions, so that they are ready when the chicken is finished cooking.
  • Once your soup has come to a boil, reduce the heat and add the red peppers, all the fruit, tomatoes, and chicken then simmer uncovered until chicken is cooked through. This will take about 3-5 minutes. Remove from heat and add the lime juice and salt. Taste and correct seasoning. Add more fish sauce or lime juice as you prefer. Before serving, top with the fresh cilantro.

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